Supervisor, Nutrition and Food Services - Full Time

Sanford Health•Sioux Falls, SD

1d•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 role supervises the quality of performance for employees on one’s team, assists with interviewing, hiring, counseling, disciplining, and performance reviews according to healthcare organization requirements. It also aids in training new staff and developing existing staff, oversees adequate staffing and scheduling, and ensures the department meets all regulatory requirements. The position involves ensuring adequate food supplies, writing and implementing new recipes, advising on food quality and sanitation, conducting meetings, and demonstrating effective leadership and communication skills. The supervisor will delegate responsibilities, manage conflict, adapt to changing work demands, hold staff accountable, practice collaboration, and display knowledge of quality management. Basic office equipment and computer skills are also required.

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 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.