Supervisor, Nutrition and Food Services - FT - Days - Augusta

Sanford Health•Bismarck, ND

1d•$21 - $33•Onsite

About The Position

Sanford Health, the largest rural health system in the United States, is dedicated to transforming the health care experience and providing access to world-class health care in America’s heartland. This position is a full-time, day shift role with 40 scheduled weekly hours. The compensation range is $20.50 - $33.00 per hour. This position may qualify for a $4,000 sign-on bonus. It is not a union position. The role involves supervising the quality of performance for employees on a team, assisting with interviewing, hiring, counseling, disciplining, and performance reviews according to healthcare organization requirements. It also includes assisting in the training of new staff and the development of existing staff, overseeing adequate staffing and scheduling, and ensuring the department meets all regulatory requirements.

Requirements

High school degree or equivalent required.
Minimum of two years’ experience in the food service industry or food production industry required.
Serve Safe certification within a year of hire (depending on certifications).

Nice To Haves

CDM (Certified Dietary Manager) certification, certified through the Association of Nutrition and Foodservice Professionals or a registered dietitian preferred.
CDM certification within two years of hire (some departments may require).

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 on 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 manages conflict and negotiation.
Demonstrates an ability to adapt to continuous change in work demands while maintaining composure under pressure.
Supervises staff to be accountable to 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.