SUPV - DIETARY

UHS

About The Position

The Dietary Supervisor is responsible for supervising the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets. Responsible for monitoring inventory, ordering food supplies working with dietary manager and dietitian to ensure budget guidelines are adhered to.

Requirements

High school graduate or equivalent.
Must have at least two (2) years experienced in supervising a dietary service, preferably in a healthcare setting.
Must have at least five (5) years experienced in quantity cooking, knowledge of modified diets; training in food service sanitation and possession of food service sanitation certificate as required
experience utilizing industrial kitchen equipment and utensils; and some prior kitchen supervisory experience helpful.
Food Handler Certification required.

Responsibilities

Open the kitchen and ensure organization of daily events.
Comply with facility and departmental policies and procedures regarding food services offered.
Follow menus and recipes as provided by the Food Service Manager and Dietitian.
Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
Accurately prepare food for modified diets, consulting with Dietitian as required.
Complete and prepare meals in a timely manner as prescribed by posted meal times.
Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
Document refrigeration and dish machine temperatures according to posted schedules.
Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
Maintain walk-in freezer, and storerooms in an orderly fashion, and properly date and label all food items.
Adhere to appropriate portion control and avoid over production.
Comply with established guidelines for sanitation and safety.
Provide leadership to the other food service staff.
Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.
Support and encourage harmonious working relationships within the department, as well as with all employees in the facility
Report any equipment malfunction immediately to the Food Service Manager.
Provide assistance with washing dishes and maintaining dish room in a clean and orderly fashion.
Adhere to facility, department, corporate, personnel and standard policies and procedures.
Attend all mandatory facility in-services and staff development activities as scheduled.
Adhere to facility standards concerning conduct, dress, attendance and punctuality.
Support facility-wide quality/performance improvement goals and objectives.
Maintain confidentiality of facility employees and patient information.
Complete monthly safety checks & report to Director any unsafe
Assist with developing and providing inservice training to dietary staff.
Work with director and staff to ensure HACCP guidelines are followed.
Assist Director with training and evaluating employees.