SUPV - DIETARY

POSITION SUMMARY

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.

QUALIFICATIONS

Education/Experience: 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.

1. Open the kitchen and ensure organization of daily events.

2. Comply with facility and departmental policies and procedures regarding food services offered.

3. Follow menus and recipes as provided by the Food Service Manager and Dietitian.

4. Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.

5. Accurately prepare food for modified diets, consulting with Dietitian as required.

6. Complete and prepare meals in a timely manner as prescribed by posted meal times.

7. Follow posted cleaning schedule and ensure a clean work area and dining room at all times.

8. Document refrigeration and dish machine temperatures according to posted schedules.

9. Adhere to standards for food temperatures during cooking, serving and storage of leftovers.

10. Maintain walk-in freezer, and storerooms in an orderly fashion, and properly date and label all food items.

11. Adhere to appropriate portion control and avoid over production.

12. Comply with established guidelines for sanitation and safety.

13. Provide leadership to the other food service staff.

14. Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.

15. Support and encourage harmonious working relationships within the department, as well as with all employees in the facility

16. Report any equipment malfunction immediately to the Food Service Manager.

17. Provide assistance with washing dishes and maintaining dish room in a clean and orderly fashion.

18. Adhere to facility, department, corporate, personnel and standard policies and procedures.

19. Attend all mandatory facility in-services and staff development activities as scheduled.

20. Adhere to facility standards concerning conduct, dress, attendance and punctuality.

21. Support facility-wide quality/performance improvement goals and objectives.

22. Maintain confidentiality of facility employees and patient information.

23. Complete monthly safety checks & report to Director any unsafe

24. Assist with developing and providing inservice training to dietary staff.

25. Work with director and staff to ensure HACCP guidelines are followed.

26. Assist Director with training and evaluating employees.

Note: The essential job functions of this position are not limited to the duties listed above.

KNOWLEDGE, SKILLS, AND ABILITIES

THIS SECTION DESCRIBES WHAT KNOWLEDGE, SKILLS AND ABILITIES AN EMPLOYEE IN THIS POSITION SHOULD CURRENTLY POSSESS. THIS LIST MAY NOT BE COMPLETE FOR ALL KNOWLEDGE, SKILLS AND ABILITIES REQUIRED FOR THIS POSITION.

1. Knowledge of basic therapeutic diets.

2. Knowledge of basic food service sanitation.

3. Knowledge of food portion and waste control.

4. Knowledge of industrial kitchen operations and procedures.

5. Knowledge of industrial equipment and utensils, and skill in utilizing such.

6. Knowledge of basic equipment repairs and adjustments.

7. Skill in organizing and prioritizing workloads to meet deadlines.

8. Skill in telephone etiquette and paging procedures.

9. Effective oral and written communication skills.

10. Ability to cook in large quantities.

11. Ability to perform office procedures in absence of the Food Service Manager.

12. Ability to read menus and recipes.

13. Ability to communicate effectively with patients and co-workers.

14. Ability to adhere to safety policies and procedures.

15. Ability to use good judgement and to maintain confidentiality of information.

16. Ability to work as a team player.

17. Ability to demonstrate tact, resourcefulness, patience and dedication.

18. Ability to accept direction and adhere to policies and procedures.

19. Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).

20. Ability to work in a fast-paced environment.

21. Ability to meet corporate deadlines.

22. Ability to react calmly and effectively in emergency situations.

PHYSICAL, MENTAL, AND SPECIAL DEMANDS

THIS SECTION DESCRIBES HOW AN EMPLOYEE IN THIS POSITION CURRENTLY PERFORMS THE FUNCTIONS OF THIS POSITION.

MODIFICATIONS TO THE MANNER IN WHICH THIS JOB MAY BE PERFORMED WILL BE REVIEWED ON A CASE BY CASE BASIS.

1. Ability to manipulate various kitchen equipment and utensils.

2. Ability to read menus and recipes.

3. Ability to work within deadlines.

4. Ability to stand and walk about the kitchen and facility frequently.

5. Ability to stand up to 8 hours at a time.

6. Ability to lift at least 50 pounds and to push and pull up to 50 pounds.

7. Ability to work in temperatures ranging from -0F. to 100F. and higher

8. Ability to stoop, kneel and bend daily.

9. Ability to reach, twist and turn above and below the waist..

10. Ability to use both hands to accomplish assigned duties.

11. Prepared to handle hazardous chemicals as needed.

12. Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES:

THIS SECTION DESCRIBES THOSE MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES AN EMPLOYEE IN THIS POSITION MUST BE ABLE TO USE.

1. All kitchen equipment including ovens, mixers, steamers, toasters, steam tables, knives, slicer, tilt skillet, dishwasher, coffee maker, and hand held kitchen equipment and utensils.

2. Food and non-food supplies.

3. Telephone and paging system.

4. Recipe books, menus, production sheets.

5. Business office machines.

6. Policies, procedures, plans and program manuals.