DIETARY SUPERVISOR (FULL TIME )
About The Position
Under the direction of the Food Service Director or Assistant Food Service Director, the Dietary Supervisor organizes, coordinates, and supervises meal preparation for patients, physicians, employees, and customers. The supervisor oversees food preparation and service procedures, checks patient diets, ensures quality and sanitary conditions, and helps manage staffing, supplies, and departmental operations. The role supervises all employees in the Food & Nutrition Department and cross-trains in the department’s Cook, Baker/Salad Maker, and Aide positions. The supervisor works in cafeteria and service areas that are clean, well lit, and well ventilated. Potential hazards include cuts, burns, wet floors, temperature changes, equipment noise, and delivering special-function meals to an adjacent building outdoors in inclement weather and around vehicle traffic.
Requirements
- At least six months of supervisory experience in volume feeding, institutional cooking, and standardized recipes.
- High-level supervisory, organizational, communication, and management skills.
- Ability to follow oral and written instructions.
- Ability to read and understand hazardous chemical labels.
- Ability to see sufficiently to complete forms; write for extended periods; read and understand written language; and hear and understand face-to-face and telephone conversations.
- Ability to converse appropriately, speak intelligibly at a conversational level, and give and receive simple and complex instructions.
- Ability to concentrate on and remember varied duties, prioritize work, solve problems, and use both hands with coordination.
- Ability to carry less than 10 pounds regularly and up to 50 pounds occasionally.
- Ability to handle and balance cash and operate a cash register and calculator.
Nice To Haves
- High school education is preferred.
Responsibilities
- Spot-check diet orders against patient diet sheets and dietary Kardex records, verify changes, and complete patient nourishment lists and special requests.
- Supervise, direct, and coordinate employee meal preparation and procedures to ensure safe, sanitary conditions and quality meals served on schedule.
- Direct employees in handling, serving, and storing food according to established methods and quality standards.
- Gather data, investigate actual or potential problems, and take corrective action.
- Supervise and spot-check patient tray-line and delayed diets for appearance, nutritional value, and compliance with departmental standards.
- Assist the manager with controlling man-hours, scheduling food and supplies, and working within budgetary constraints.
- Open and secure the kitchen and equipment using locks and keys at the beginning and end of the shift.
- Inspect the department before leaving, make necessary corrections, and obtain acceptance from the oncoming supervisor.
- Cross-train in the Cook, Baker/Salad Maker, and Aide positions.
- Organize and prioritize the workload of the position and supervised employees.
- Train new employees and train current employees on new tasks.
- Maintain communication with dietary employees, hospital staff, physicians, and customers.
- Operate a cash register and calculator and handle and balance cash.
- Supervise all employees in the Food & Nutrition Department.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
