Nutrition Service Supervisor-Retail

Job Description:

Responsible for daily operations of at least one of the following areas within Culinary Services; retail, catering, or patient meals. This role provides direction related to creating an exceptional experience for patients and guests. This position will oversee operations of this service line under the direction of a manager, following system-level best practice standards, supporting quality initiatives, meeting regulatory compliance, supervising caregivers, and realizing consumer expectations.

Responsible for hiring, coaching, and counseling of staff on performance issues. Usually spends at least 50% of the time performing administrative/supervisory duties.

Shift Details:

Sunday, 6am-2:30pmMonday, 6am-2:30pmWednesday, 1:30pm-10pmThursday, 1:30pm-10pm+one more 8hr shift that's negotiable.

Essential Functions Leads team and daily operations of assigned areas and ensures tasks are completed.

Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.

Manages employees to ensure that food safety standards and regulatory guidelines are met.

Assists in scheduling to ensure appropriate level of staffing and coverage for vacation and call-ins within budget. Manages overtime and premium pay with budget.

Resolves issues such as service recovery, coaching/redirecting caregivers, and rearranging staffing.

May lead patient areas and has competency in modified diets and patient meal standard works

Implements established best practices to deliver exceptional care and service at the appropriate cost.

Assists in keeping storage areas clean and organized to ensure all Joint Commission and Health Department guidelines are followed.

Skills Food Service People Management Hospitality Computer  Literacy Interpersonal Communication Food Safety and Sanitation Qualifications Demonstrated  ability to work in a commercial kitchen.

Demonstrated ability to lead a diverse team

Food Handler Permit or Serv Safe certification is required by first day of work (required only in the states of Utah and Idaho).Serv Safe certification obtained within 90 days of hire date if not current.

Follows recipes and/or instructions in the preparation of food items and appropriately utilizes commercial cooking equipment

Demonstrated highly effective verbal, written, interpersonal, and communication skills.

Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.

Preferred:

Certified Dietary Manager Certification

Physical Requirements Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.

Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.

Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.

Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.

Remain standing for long periods of time to perform work.

Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Location:

Intermountain Health Intermountain Medical Center Work City:

Murray Work State:

Utah Scheduled Weekly

Hours:

40

The hourly range for this position is…