Supervisor Hospital Food Service-WWH

Cherokee Nation•Tahlequah, OK

4d•Onsite

About The Position

The Supervisor Hospital Food Service supervises staff and oversees the delivery of high-quality, nutritionally appropriate meals for patients and cafeteria guests. The role is responsible for supplies procurement, food and workplace safety, budget control, staff performance, and year-over-year improvements in customer satisfaction and cost control. It works with clinical management, the hospital dietitian, infection prevention and control, procurement services and materials management, maintenance, and environmental services. The supervisor directs client relations and dining room operations; manages, coaches, and develops staff; establishes service policies and procedures; and coordinates dining and catering services with other departments. The position maintains food safety, infection prevention, occupational health and safety, and quality management practices. It also develops service plans, menus, production schedules, and operational standards; manages purchasing and inventory; supports risk management and quality improvement; coordinates special events; and oversees the service budget and financial performance.

Requirements

A bachelor’s degree in Food, Nutrition & Health, Dietetics, Food Service Administration, or a related field; or six years of related experience; or an equivalent combination of education and experience.
An additional five years of experience in progressively more responsible Nutrition Services management positions, preferably in a hospital environment.
Ability to read, analyze, and interpret business publications, professional journals, technical procedures, and governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to present information effectively and respond to questions from managers, clients, customers, and the public.
Ability to calculate figures and amounts including discounts, interest, commissions, proportions, percentages, area, circumference, and volume, and apply basic algebra and geometry.
Knowledge of inventory software, order processing systems, spreadsheet software, and word-processing software.
Ability to solve practical problems involving variables and limited standardization, and interpret written, oral, diagrammatic, or scheduled instructions.
Completion of a recognized Food Handler’s training program.
Must meet and maintain pre-employment and periodic background investigation and adjudication requirements for child care.
Proven knowledge of advanced food service systems, including supplies contract management, cold plating, rethermalization technology, and transportation of meals to patient rooms.
Knowledge of record keeping, menu planning, therapeutic diets, and purchasing practices.
Familiarity with inventory processes, maintaining par levels, and State and Federal safety and sanitation guidelines.
Ability to cook using recipes and adjust recipes.

Nice To Haves

A bachelor’s degree is preferred.
Nutrition Services management experience in a hospital environment is preferred.

Responsibilities

Develop or improve strategies, policies, standards, and procedures for the Service and align the food service program with service requirements.
Establish, implement, and enforce dining room policies and procedures.
Plan, organize, direct, and supervise dining room operations to provide high-quality service to patients and guests.
Maintain and update residents’ dietary status, including whether they are signed out, in isolation, or in hospital.
Collaborate with clinical units to establish effective relationships and communication protocols, anticipate concerns, and resolve concerns promptly.
Support and manage client satisfaction.
Coordinate dining room and catering services with other departments as required.
Manage and direct Service staff, coach them to work as a team, and ensure they meet client needs and service expectations.
Instruct dining room staff in the proper use of equipment and cleaning supplies and in appropriate cleaning techniques.
Support lifelong learning and provide educational opportunities and in-service training.
Build effective working relationships with internal leaders and with Health Administration, Finance, vendors, and suppliers.
Audit and enforce safe working practices in accordance with Occupational Health and Safety regulations and procedures.
Participate in the Infection Control and Prevention Committee, prevent food-based outbreaks, and address issues arising from outbreaks.
Identify and report patient, staff, and environmental safety issues and implement preventive and corrective actions within the role’s scope.
Enforce safe work practices, safe food handling, and applicable facility standard operating procedures throughout the operation.
Ensure ongoing staff training in food safety and occupational health and safety requirements.
Ensure appropriate staff coverage during employee absences.
Develop strategic plans, policies, and procedures for the Service, including menus, food production schedules, floor plans, equipment, production and service standards, sanitation, safety, nutrition, and personnel management.
Manage procurement of food and supplies and maintain appropriate inventory of supplies such as china and table linens.
Maintain a visible presence in Nutrition Service and clinical client areas and support the supervisory team in improving business performance and service delivery.
Maintain a comprehensive Quality Management program and develop and maintain service benchmarking.
Support and participate in risk management, patient safety, and quality improvement activities.
Develop relationships with external professional associations and industry peers to stay informed about trends, developments, and legislation and assess their impact on hospital operations.
Assist with planning and preparation for special events and private functions.
Lead management of the Service’s budget and finances, approve expenditures within authorized limits, and monitor, analyze, and reconcile monthly variances from the approved plan.