Food & Nutrition Supervisor

FirstHealth of the Carolinas, Inc.•Pinehurst, NC

50d

About The Position

A Patient Services Supervisor will oversee daily patient meal operations, ensuring nutritional accuracy, diet restriction compliance (e.g., allergies), and timely tray delivery. They manage food service staff, maintain strict sanitation standards (HD/HACCP/DNV), and resolve patient service concerns, bridging the gap between food service and nursing departments.

Requirements

Requires verbal and written communication skills to convey information that may be somewhat complex, and/or to others who may have limited knowledge of the subject in question.
Role may require basic negotiation and influence, cooperation, tact, and diplomacy, etc.
Full use and application of standards, principles, theories, concepts, and techniques in area of specialty. Focuses primarily on own area of specialty. Exposure to related disciplines.
The ability to systematically gather information from a variety of sources, analyze the information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative.
The ability and willingness to respect and value the differences and perceptions of different groups/individuals. This includes respecting, understanding, valuing and seeking out individual differences to achieve the vision and mission of the organization.
The ability to provide excellent service to external and internal customers. This includes seeking to meet customer needs and demands quickly and effectively; remaining calm and professional when dealing with internal or external customers who are difficult or upset; reviewing complaints from internal/external customers and taking action to remedy the complaint; and treating the customer as if he/she were valuable.
The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.
The ability to work productively and effectively when faced with stressful work situations and time pressures. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations.
The ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion when dealing with the needs and problems of others.
The ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures. This includes fulfilling commitments; accepting constructive criticism; accepting responsibility for own performance, as well as that of the group; not accepting credit for the efforts or work of others; and avoiding conflict of interest situations.
The ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.

Responsibilities

Maintains and develops client relationships and client satisfaction for patient meal services at patient care units to ensure account retention. Manages diet office activities.
Fulfills contractual obligations to the client.
Accountable for the execution of service quality by maintaining highest level of delivery.
Promotes and supports workplace diversity initiatives. Duties: Directs daily operations of patient meal services at patient care units to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.
Coordinates menu development for cycle menus, themed events, and special functions.
Works with clinical departments to develop and implement patient/resident needs.
Ensures timely and accurate delivery of meals, nourishments, and snacks to patients and checks meal accuracy for menus, portion control, and diet needs.
Ensures that employees demonstrate an active customer hospitality orientation toward customers and clients.
Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate Sodexho resource when necessary.
Manages by providing positive and constructive feedback to employees to reward, coach, correct and motivate.
Ensures compliance with all federal, state and local regulations as well as Sodexho/client policies and procedures (e.g. quality assurance, safety, operations, personnel).
Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Sodexho safety and loss prevention programs and with standards.
Establishes operating standards, implements quality improvements and communicates them to employees.
Maintains current ServSafe certification and any locally-required certifications.