Supervisor, Nutrition and Food Services - FT - Days

Sanford Health•Red Oak, IA

22d•$21 - $33

About The Position

Sanford Health is one of the largest and fastest-growing not-for-profit health systems in the United States. We’re proud to offer many development and advancement opportunities to our nearly 50,000 members of the Sanford Family who are dedicated to the work of health and healing across our broad footprint. Supervises the quality of performance for employees on one’s team. Assists with the interviewing, hiring, counseling, disciplining and performance reviews according to healthcare organization requirements. Assists in the training of new staff members and the development of existing staff members. Oversees adequate staffing and scheduling issues. Ensures department meets all regulatory requirements. The Supervisor, Nutrition and Food Services ensures adequate amounts of food supplies are ordered and available to produce planned menus of the healthcare facility. Writes, tests and implements new and standardized recipes within guidelines. Advises the appearance, taste, and sanitation of food. The Supervisor, Nutrition and Food Services conducts meetings and performs follow-ups as needed. Demonstrates effective leadership and management skills. Possesses effective listening and verbal skills to communicate with staff, families, and students. Delegates responsibilities. The Supervisor, Nutrition, and Food Services effectively manage conflict and negotiation. Demonstrates the ability to adapt to continuous change in work demands while maintaining composure under pressure. Supervises staff to be accountable for tasks and work productivity. The Supervisor, Nutrition and Food Services practices positive collaboration and converts difficult interactions into productive ones. Displays knowledge of quality management methods, tools, and techniques and the ability to create and support an environment that meets the quality goals of the organization. Possesses skills with basic office equipment and computers.

Requirements

High school degree or equivalent required.
Minimum of two years’ experience in the food service industry or food production industry required.

Nice To Haves

CDM (Certified Dietary Manager) certification, certified through the Association of Nutrition and Foodservice Professionals or a registered dietitian preferred.
Some departments may require the CDM certification within two years of hire.
Depending on certifications, may be required to pass the Serve Safe certification within a year of hire.

Responsibilities

Supervises the quality of performance for employees on one’s team.
Assists with the interviewing, hiring, counseling, disciplining and performance reviews according to healthcare organization requirements.
Assists in the training of new staff members and the development of existing staff members.
Oversees adequate staffing and scheduling issues.
Ensures department meets all regulatory requirements.
Ensures adequate amounts of food supplies are ordered and available to produce planned menus of the healthcare facility.
Writes, tests and implements new and standardized recipes within guidelines.
Advises the appearance, taste, and sanitation of food.
Conducts meetings and performs follow-ups as needed.
Demonstrates effective leadership and management skills.
Possesses effective listening and verbal skills to communicate with staff, families, and students.
Delegates responsibilities.
Effectively manage conflict and negotiation.
Demonstrates the ability to adapt to continuous change in work demands while maintaining composure under pressure.
Supervises staff to be accountable for tasks and work productivity.
Practices positive collaboration and converts difficult interactions into productive ones.
Displays knowledge of quality management methods, tools, and techniques and the ability to create and support an environment that meets the quality goals of the organization.
Possesses skills with basic office equipment and computers.