Dietary Supervisor

Northeast Georgia Health System is rooted in a foundation of improving the health of our communities.

Responsible for the general supervision of the catering associates, nutrition service workers, dish room workers, pot washer employee, and other employees as assigned. Assumes total responsibility for the department in the absence of the Director and Managers.

Licensure or other certifications:

Educational Requirements: High School Diploma or GED

Other:

Preferred Licensure or other certifications: Serv Safe certified.

Preferred

Educational Requirements:

Preferred Experience: Comparable large scale supervisory food service experience required or prior hospital food service experience.

Other:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals

Ability to write routine reports and correspondence

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

Ability to make decisions quickly regarding overall kitchen functions

Knowledge of modified diets to be able to lead and direct tray line functions

Assigns and coordinates work duties to food service employees to ensure execution of food preparation, customer service, and sanitation functions. Adjusts daily schedules to ensure adequate number of food service personnel. Assigns food service employees to work stations assuring that work assignments are distributed fairly. Supervises all employees to ensure completion of assigned tasks.

Directs the tray assembly process. Ensures the food quality and temps meet standards or takes appropriate action. Completes documentation associated quality/temp record keeping. Ensures accurate and timely completion of tray service. Ensures the tray line is set up correctly including use of the correct utensils. Coordinates the late tray process and ensures that they are delivered in a timely manner.

Maintains sanitation throughout the kitchen preparation, storage, and warewashing areas during the scheduled work shift by using proper monitoring systems. Ensures employees are trained and knowledgeable as to proper sanitation procedures. Develops and implements a routine cleaning schedule. Assigns daily cleaning assignments and ensures completion. Ensures routine use of sanitary procedures in food preparation, service, and delivery of meals. Monitors and records pot washing chemical concentration;

dish machine, refrigerator, and freezer temperatures.

Manages employees in a manner that results in the optimum employee satisfaction while meeting the goals of the department. Works with the recruiter and makes hiring decisions. Ensures employees complete mandatory training/education including department orientation. Establishes performance standards for staff which are measurable or observable, and communicated to the employees at the beginning of the appraisal period. Evaluates employees in a manner that is objective, fair, and helpful to the employee's development.

Counsels employees appropriately and maintains documentation of counseling sessions. This includes counseling concerning noncompliance with hospital and department policies such as the attendance policy. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed.

Plans catering events with the appropriate customer and department employees. Ensures customer expectations are clearly identified. Ensures the appropriate employees are aware of the catering needs/expectations. Identifies resources needed for the event including staff, supplies, etc. and make necessary arrangements to ensure the resources are available when needed. Determines the appropriate timing for various tasks to be completed.

Coordinates catering events. Notifies the appropriate employees of what…