Dietary Supervisor

Beth Israel Lahey Health•Burlington, VT

1d•$23 - $31•Onsite

About The Position

When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives. Under general direction from the Cash Operations Manager and the Patient Services Manager, and performing within established hospital, Sodexho, and department guidelines, performs a variety of tasks associated with Job Description: Essential Duties & Responsibilities including but not limited to: 1) Provides direct supervision of functional area including assignment of personnel and accountability for qualitative and quantitative results. 2) Establishes and follows a work plan to ensure timely completion of assigned tasks. 3) Monitors and records steam table temperatures 3 times per meal, 7 days a week. Maintains records in accordance with established guidelines. 4) Responsible for first level HR functions for assigned area(s): Training needs assessment and coordination and/or delivery of training. Documents and initiates corrective action relative to performance, time and attendance, Interviews candidates. Participates in aspects of performance appraisal and competence assessment activities for assigned staff. 5) Departmental/Supervisory Requirements: Oversees set up, delivery and retrieval of functions when assigned. Prepares weekly schedule providing adequate coverage for vacation and sick days. Ensures that manager/director are made aware of any problems or potential situations as they arise. Maintain time cards, attendance and in-service schedules. Responsible for cash handling and reconciliation of registers when assigned. Has oversight for effective/efficient operation of the patient trayline when assigned. Monitors and enforces department standards, policies and procedures such as safety, dress codes, customer service and cleaning. 6) Attends all relevant in-service training. 7) Wear proper Lahey Clinic ID Badge and hand-washing badge while at work.

Requirements

High School graduate or equivalent plus additional coursework and/or training related to commercial foodservice and supervision of the same.
Indepth working knowledge of relevant systems utilized or impacted by the department.
Expert interpersonal skills
Expert organizational skills
Demonstrates excellent oral and written communication skills.
Working knowledge of relevant State and Federal regulatory requirements and processes.
Ability to use a pc and access relevant data.
Demonstrates a working knowledge of inventory control (first-in-first-out and related) principles.
Ability to speak and read English, and to follow oral and written direction/instructions.
Demonstrates the ability to communicate effectively with staff, colleagues, and customers.
Ability to spend the majority of each shift standing and walking.
Manual dexterity with both hands required.
Nature of duties may also allow for exposure to chemicals, some of which are corrosive, and broken glas
In the absence of certain of these skills, demonstrates the ability to be thoroughly trained to meet organizational standards.
Three (3) years related work experience in a commercial foodservice environment with at least one of those years in a supervisory or other leadership role.

Responsibilities

Provides direct supervision of functional area including assignment of personnel and accountability for qualitative and quantitative results.
Establishes and follows a work plan to ensure timely completion of assigned tasks.
Monitors and records steam table temperatures 3 times per meal, 7 days a week. Maintains records in accordance with established guidelines.
Responsible for first level HR functions for assigned area(s): Training needs assessment and coordination and/or delivery of training. Documents and initiates corrective action relative to performance, time and attendance, Interviews candidates. Participates in aspects of performance appraisal and competence assessment activities for assigned staff.
Oversees set up, delivery and retrieval of functions when assigned.
Prepares weekly schedule providing adequate coverage for vacation and sick days.
Ensures that manager/director are made aware of any problems or potential situations as they arise.
Maintain time cards, attendance and in-service schedules.
Responsible for cash handling and reconciliation of registers when assigned.
Has oversight for effective/efficient operation of the patient trayline when assigned.
Monitors and enforces department standards, policies and procedures such as safety, dress codes, customer service and cleaning.
Attends all relevant in-service training.
Wear proper Lahey Clinic ID Badge and hand-washing badge while at work.