Supervisor, Food Services - Clinical Nutrition - Full Time

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What will you be doing in this role?

The Supervisor, Food Services (Clinical Nutrition) plans and oversees the activities and personnel of the foodservice operations. Primary responsibilities include supervising food production and service; ensuring that food served is nutritious and appealing. Supervises staff, review and update policies and procedures, implement and maintain quality and cost control procedures; and maintain professional competency and skills required for professional practice.

Primary Duties and Responsibilities:

• Facilitate and supervise operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner.
• Supervise operational compliance to standards of food purchasing, preparation, service, storage, sanitation, inventory control, safety, and security. Supervise standardization of recipes, portions, and cost control. Oversees maintenance of kitchen equipment and requisitions capital expenditures as needed.
• Participates in the development of nutritious, attractive menus that meet established standards and the preferences of patients.
• Evaluate cost reports to maintain costs within the budget. Identify and implements cost reduction and productivity measures as needed. Responsibly allocates and accounts for the use of fiscal resources, weighing alternatives and their benefits. Monitor and documents ongoing cost effectiveness.
• Support and implement a performance improvement program. Identify opportunities to improve efficiency and effectiveness of foodservice operations. Identify opportunities to improve efficiency and effectiveness of foodservice operations. Participate as member of committees or task forces related to maintaining and improving food and nutrition services.
• Implement and assures compliance with standards, policies, and procedures set forth by federal and state regulatory agencies.
• Develop and implement an individualized goals for professional growth and development, including but not limited to participation in professional organizations and activities, workshops, seminars, and staff development programs. Continuously improve knowledge of nutrition issues and policies, research related to products or services, and communication skills.
• Analyze and resolve difficult or sensitive challenges by dealing with facts. Seeks involvement from diverse perspectives and areas of the department to solve problems.
• Cooperatively and effectively works with people from all organizational levels and builds consensus through negotiation and diplomacy
   

Qualifications

Education

• High School Diploma/GED - Minimum
• Assoc. Degree/College Diploma Nutrition, Food Service Management or related field - Preferred

Experience

• 3 years Nutrition and Food Service Experience - Minimum
• 2 years Supervisory Experience - Preferred