Supv Nutrition Services

Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you’ll find other important information about this position.

This position ensures that safety, sanitation and customer service and behavior standards are maintained in the department.

Education, Certification, and/or Licensure:

• High School Diploma or equivalent.
• Current Food Handlers card as required by County Health Department issued by ONE of the following:
• Servsafe/National Restaurant Association
• Local County Health Department
• State criminal background check and Federal (if applicable), as required for regulated areas.

• Experience:
• Two (2) years high volume food service job experience with one (1) year as supervisor.

• Administrative Requirements:
• Person in Charge issued by local County Health Department.
• Manager Food Safety Certification.
• Board of Health Managers Training.

• County Person-in-Charge (PIC) training
• Certified Food Manager (CFM) Certification through Serv Safe.
• Two (2) years of high-volume food service supervisory experience in a healthcare setting.

The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

• Participates in personnel management duties under the direction a manager including employee disciplines, schedules, approving days off, schedule changes according to department policy, HR policies and adherence to the CBA (if applicable).
• Ensures documentation of temperature and taste empowering staff to act on unacceptable food products.
• Routinely updates menus based on customer satisfaction feedback, sales volumes and or seasonal pricing in consultation and approval from Dietitians.
• Collaborates with Managers and Dietitians on menu/special diets and ensures the utilization of standardized recipes.
• Maintains staff adherence to all policies and procedures including uniform standards.
• Ensures that dish machine temperatures are taken for each meal and all areas are clean and ready for next shift.
• Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
• Maintains sanitation by assigning routine cleaning to staff. Conducts sanitation inspections ensuring HACCP requirements are met and follows through with corrective action as needed.
• Monitors coolers to prevent food waste (out of date), work with staff and management to adapt menus.
• Reviews staffing and volumes, adjusts as needed within the CBA (if applicable) to ensure timely service and cost effective operations.
• Consistently monitors customer service and coaches team members to improve customer experience.
• Collaborates with department management regarding product change recommendations – cost savings, contract changes, etc. Maintains Premier CMA % for maximum rebates.
• Supervises the receiving, inspection and storage of food stuffs, ensuring all products meet quality and safety standards including properly rotating stock utilizing FIFO, par levels, special event orders and patient menu daily needs.
• Provides input to managers regarding performance reviews for employees.
• Cover call-offs as needed, following department policies regarding overtime and budgets for staffing.
• Completes weekly work assignments per department needs.
• Addresses inappropriate behavior when it occurs, including failure to follow standards of behavior, documents and informs the employee’s manager of issues and collaborates on corrective action as needed.
• Coordinates with manager to provide training to employees including new employee orientation and in-services.

• Assures that patients receive high quality, diet appropriate foods and excellent customer service.
• Monitors appearance of patient meal trays and item placement…