Dietary Supervisor

UHS•Whitemarsh Township, PA

4d•Onsite

About The Position

The Dietary Supervisor plans for and prepares food and dessert items; directly oversees all food production for service to patients, staff and visitors, including special functions. The Food Service Supervisor provides supervision and coordination of dietary staff to maintain high standards of quality food production, safety, sanitation and service in accordance with established policies and procedures and in a manner consistent with regulatory guidelines and the philosophy and objectives of Brooke Glen Behavioral Hospital.

Requirements

Must have knowledge of food services sanitation.
High school diploma or GED required.
ServSafe required.
Ability to manipulate various kitchen equipment and utensils.
Ability to read menus and recipes.
Ability to work within deadlines.
Ability to stand and walk about the kitchen and facility frequently.
Ability to stand up to 8 hours at a time.
Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
Ability to work in temperatures ranging from -0 degrees to 100 degrees and higher.
Ability to stoop, kneel and bend daily.
Ability to reach, twist and turn above and below the waist.
Ability to use both hands to accomplish assigned duties.
Prepared to handle hazardous chemicals as needed.
Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

Nice To Haves

Supervisory experience strongly preferred.

Responsibilities

Responsible for timely preparation of meals and oversight of all food production for scheduled meal periods.
Plans, directs, and coordinates the Dietary Department to provide Food Service for all patients and staff members.
Coordinates menu planning for special functions and parties. Completes set up and carry through of special functions.
Performs purchasing, receiving, storage, and food production according to departmental standards.
Supervises the cooks and dietary technicians, and assists when needed.
Administers all personnel policies equally and fairly to all dietary staff members.
Communicates in a professional manner at all times.
Trains and directs employees using in service training, on the job training and continuing education programs.
Adheres to the operating budget and recommends to the Support Operations Manager any purchases that may be needed for improvement.
Ensures all special diets are prepared and served correctly. Ensures cooks utilize dietitian’s special diet sheet.