Supervisor, Food & Nutrition Service

Emory Healthcare•Atlanta, GA

About The Position

JOB DESCRIPTION: Oversees the daily shift operation of an area or areas of the food service department such as the patient tray assembly or room service line, retail food services, cash handling, food production, catering, call center, sanitation and dishwashing activities. Gives daily work assignments to staff based on staffing requirements. Trains, develops, disciplines and evaluates staff. Administers and ensures compliance to department policies and procedures. Performs other related responsibilities as required. MINIMUM QUALIFICATIONS: A high school education or equivalent. Five (5)years of food service experience. Some positions in this classification may require a Dietetic Manager Certification, or a Hospital Service Supervisor Certification, or a Dietetic Technician Registration. Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock , Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation , Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks

Requirements

A high school education or equivalent.
Five (5)years of food service experience.
Some positions in this classification may require a Dietetic Manager Certification, or a Hospital Service Supervisor Certification, or a Dietetic Technician Registration.
Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.

Responsibilities

Oversees the daily shift operation of an area or areas of the food service department such as the patient tray assembly or room service line, retail food services, cash handling, food production, catering, call center, sanitation and dishwashing activities.
Gives daily work assignments to staff based on staffing requirements.
Trains, develops, disciplines and evaluates staff.
Administers and ensures compliance to department policies and procedures.
Performs other related responsibilities as required.