Dietary Supervisor I

Location: Ranson

## Dietary Supervisor IApplylocations:
Jefferson Medical Center (JMC) time type:
Full time posted on:
Posted Todayjob requisition :
JR26-41233## Welcome! We’re excited you’re considering an opportunity with us!

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This position supervises personnel in Dietary unit concerned with planning, preparing, and serving food. This position supervises personnel in sanitation and safety practices in the unit.
*
* MINIMUM QUALIFICATIONS:

**** EDUCATION, CERTIFICATION, AND/OR LICENSURE:
** 1. High school diploma or equivalent.  
2. Current Food Handlers card OR obtained within 30 days of hire through
** ONE
* * of the following, as required by County DHHR:

* * Servsafe National Restaurant Association
* Local County Health Department
*
* EXPERIENCE:

** 1. Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position.
** To be completed as established by department: (Administered at Department level)
** 1. Person in Charge issued by local County Health department   
2. Manager Food Safety Certification  
3. Board of Health Managers Training
*
* PREFERRED QUALIFICATIONS:

**** EDUCATION, CERTIFICATION, AND/OR LICENSURE:
** 1. Associate's degree  
*
* EXPERIENCE:

** 1. Three (3) years of healthcare food service experience.
** CORE

DUTIES AND RESPONSIBILITIES:

** 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.
1. Assists with the interviewing and selection process of new staff. Assists management in maintaining standards of performance for criteria based position descriptions and performance appraisals. Makes recommendations for personnel actions such as promotions and disciplinary actions. Performance appraisals must be completed by annual established deadline. Provides input to management for measuring competencies of departmental personnel. Evaluates competencies on an ongoing basis.

Provides timely feedback on performance and appropriate counseling for improvement when necessary.  
2. Conducts daily meetings prior to meal time communicating relevant information. Schedules and adjusts staffing to meet facility needs considering staff competencies, established standards and regulatory requirements, including appropriate supervision.  
3. Monitors employees’ work on a regular basis and reviews results with staff to ensure quality performance. Maintains and enforces disciplinary policies of the hospital and department according to established procedures.  
4. Monitors and maintains the operating budget within the specified limits through the initiation of efforts which promote efficiency, reduce waste and improve services. Consistently monitors charges for supplies. Advises management of specialized departmental needs.  
5. Makes recommendations and provides input to management in monitoring and evaluating the capital expenditure budget needs of the department. Flexing of staff schedules to maintain budget based on fluctuations of patient census.  
6. Follows hospital, state and federal guidelines for ensuring safe environment for workers, patients and public. Develops and implements processes to assess and improve the services provided and compliance with regulatory requirements. Complies with Joint Commission and HIPPA.  
7. Maintains areas and equipment in safe, functional and sanitary conditions. Ensures all areas are well supplied and aesthetically pleasing to co-workers, visitors and authorized personnel at all times. Reports any incidents (patient and employee).  8. Communicates and interacts with patients, families, visitors, physicians, nursing, and other hospital staff, department staff and the public and maintains open lines of communication. Effectively communicates needs or concerns regarding Nutrition Services to management.

9. Orients and trains staff and encourages…