Supervisor Hospital Food Service

Cherokee Nation•Tahlequah, OK

60d

About The Position

Supervises staff and is responsible for the delivery of high-quality meals of optimal nutritional value for patients and cafeteria, supplies procurement, food safety, workplace safety, budget control, and staff performance. Develops, year over year, improvements in customer satisfaction and cost control. Works with clinical management, hospital dietitian, infection prevention and control, procurement services and materials management, maintenance, and environmental services.

Requirements

A Bachelor's Degree in Food, Nutrition & Health, Dietetics and/or Food Service Administration or related field; or six years related experience; or equivalent combination of education or experience. Bachelors degree preferred.
An additional five (5) years experience in progressively more responsible positions in Nutrition Services management, preferably in a hospital environment
An individual should have knowledge of Inventory software; Order processing systems; Spreadsheet software and Word Processing software.
Completion of a recognized Food Handler's training program. Must meet and maintain pre-employment and periodic background investigation and adjudication for child care.
Excellent organizational skills.
Strong knowledge of management principles and application of such on a daily basis.
Knowledge of quality improvement principles and practices, and the ability to develop and implement changes throughout the Service.
Strong interpersonal skills are needed as are strong skills in customer service, negotiations, communication (verbal, written and presentation) are essential.
Excellent problem recognition, analytical and problem-solving skills, coupled with sound judgment and decision-making skills, above average organizational and time management skills are critical.
The ideal candidate will have prior culinary experience in a healthcare environment.
Proven knowledge of advanced food service systems specifically supplies contract management, cold plating, rethermalization technology and transportation of meals to patient rooms.
Must have knowledge of record keeping, menu planning, therapeutic diets, and purchasing practices.
Must be familiar with inventory processes, maintaining par levels, State and Federal Safety and Sanitation Guidelines and capable of cooking by recipes and adjusting recipes.