Nutrition Services Supervisor

Intermountain Health

2d•$22 - $32•Onsite

About The Position

Responsible for daily operations of at least one of the following areas within Culinary Services; retail, catering, or patient meals. This role provides direction related to creating an exceptional experience for patients and guests. This position will oversee operations of this service line under the direction of a manager, following system-level best practice standards, supporting quality initiatives, meeting regulatory compliance, supervising caregivers, and realizing consumer expectations. Responsible for hiring, coaching, and counseling of staff on performance issues. Usually spends at least 50% of the time performing administrative/supervisory duties. At Intermountain, we are not your standard institutional hospital food. Our hospitals employ professional chefs, culinary leaders, cooks, and nutrition care associates. We treat our hospitals and catering events like hotels, with restaurant-quality cafes and a guest-centric culture of hospitality for our patients and caregivers. With high-quality food as medicine, we bring new life into the world of hospital nutrition services and are making a difference in the lives of our patients every day. Work Schedule Full Time, 40 hours per week Availability Needed: Friday-Tuesday, variable shifts assigned to support business needs between 6:00am-11:00pm Variable Shifts: 5:30am-2:30pm, 12:30pm-9:00pm, 2:30pm-11:00pm Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Requirements

Food Handler Permit or ServSafe certification is required by first day of work
ServSafe certification obtained within 90 days of hire date if not current.
Two or more year of experience in fast food management, including problem solving, interviewing, training and coaching team members
Demonstrated ability to work in a commercial kitchen.
Demonstrated ability to lead a diverse team
Follows recipes and/or instructions in the preparation of food items and appropriately utilizes commercial cooking equipment
Demonstrated highly effective verbal, written, interpersonal, and communication skills.
Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.

Nice To Haves

Certified Dietary Manager Certification
Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.
Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.
Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.
Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.
Remain standing for long periods of time to perform work.
Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Responsibilities

Leads team and daily operations of assigned areas and ensures tasks are completed.
Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
Manages employees to ensure that food safety standards and regulatory guidelines are met.
Assists in scheduling to ensure appropriate level of staffing and coverage for vacation and call-ins within budget.
Manages overtime and premium pay with budget.
Resolves issues such as service recovery, coaching/redirecting caregivers, and rearranging staffing.
May lead patient areas and has competency in modified diets and patient meal standard works
Implements established best practices to deliver exceptional care and service at the appropriate cost.
Assists in keeping storage areas clean and organized to ensure all Joint Commission and Health Department guidelines are followed.