Supervisor Nutrition Svcs

Overview

CommonSpirit Health was formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health. With more than 700 care sites across the .

from clinics and hospitals to home-based care and virtual care services CommonSpirit is accessible to nearly one out of every four .

residents. Our world needs compassion like never before. Our communities need caring and our families need protection. With our combined resources CommonSpirit is committed to building healthy communities advocating for those who are poor and vulnerable and innovating how and where healing can happen both inside our hospitals and out in the community.

Responsibilities

• Responsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team.
• Directs storeroom clerk and cooks and provides for the operational needs of these positions. Supervisor will collaborate in implementing and sustaining infection control practices with clerk to create a safe, sanitary, and orderly storage facility.
• Maintains communication with patients, staff, and customers regarding the level of services they receive from Nutrition Services staff.

This data is relayed to the management team and / or staff whenever necessary.

Maintains adequate staffing for daily needs reflecting cost efficiency. Recruits, hires and manages the performance of staff.

Assigns staff and workload, respecting changing priorities in daily operations.

• Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services.
• Managing People,
• Projects and / or Tasks
• Manages collaboratively and coaches others to achieve optimal performance;
• delegates effectively
• praises / rewards contributions
• defines clear roles and responsibilities
• sets goals and leads initiatives
• adjusts plans as necessary
• Empowerment and DelegationSharing authority and responsibility with others to move decision making and accountability downward through the organization enabling individuals to stretch their capabilities and accomplish the business unit’s strategic priorities.
• Patient / Customer FocusEnsuring that the patient / customer perspective is a driving force behind our actions and business decisions;

crafting and implementing service practices that meet patients' / customers' and own organization’s needs. (Focus also includes internal and external

• Leading Through Mission, Vision & Values- Keeping the organization’s mission, vision and values at the forefront of associate decision making and action.
• Building TrustInteracting with others in a way that gives them confidence in one’s intentions and those of the organization.
• Technical Competence- Demonstrates breadth and / or depth of professional / technical skills and capabilities required for position;

shares knowledge; sets or contributes to the Company’s direction within area of expertise.

Conflict Management- Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level;

ability to apply this understanding appropriately to diverse situations.

• Kitchen ManagementKnowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements.
• Food and Nutrition ServicesKnowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS);

ability to provide, prepare and serve inpatient meals, supplements, and menu selection services.

• Food Preparation- Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals.
• Budgeting -Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget.
• Food Distribution -Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets.
• Supplier Evaluations and Certification- Knowledge of supplier selection and evaluation standards, processes and methods;

ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners.

Qualifications

Experience- Four (4) years of experience in food services; two (2) years of hospital nutrition experience.

Education- Associate of Arts degree

Licensure- Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required. If not currently certified, certification to be obtained within 12 months of hire;

unless otherwise required by State or local health code. Current certification as a ServSafe Food Protection Manager. Current (within the past 12 months) ServSafe Allergen certifications.