<p>General Summary of Position</p> <p>The primary function of the Supervisor is to coordinate and supervise the daily activities of the Food & Nutrition department and to ensure that each service area (production/culinary, retail, utility and patient services) are providing quality food and service in accordance with established policies, procedures, standards and regulations.</p> <p>Primary Duties and Responsibilities</p> <p>Assists in the development of department goals, objectives, policies, and procedures. Ensures compliance with business unit policies and procedures and governmental and accreditation regulations.Assists in the development and recommendation of the department operating budget and manages resources according to approved budget.Assists in selecting, training, orienting, and assigning department staff. Develops standards of performance, evaluates performance, and conducts performance management planning. Initiates or makes recommendations for personnel actions. Maintains ongoing communication with subordinates to review programs, provide feedback, discuss new developments, and exchange information.Provides daily operational leadership and oversight of the food & nutrition department. Activities may include: supervising meal preparation, assembly and delivery to patients/guests/associates; generating employee schedules; adjusting schedules to cover absenteeism, vacation, etc.; providing recognition and corrective action for hourly associates to ensure optimal food & nutrition services are provided to our patients/guests/associates; ensuring proper maintenance of departmental daily logs/temperatures.Participates in rounds with patients and unit staff to ensure quality of food and nutrition services are maintained.Participates in meetings and on committees and represents the department and business unit in community outreach efforts.Participates in multidisciplinary quality and service improvement teams and maintains effective working relationships with other departments.Performs other duties as assigned.</p> <p>Minimum Qualifications</p> <p>Education</p> <ul> <li>High School Diploma or GED High school graduation or equivalent. required </li></ul> <p>Experience</p> <ul> <li>1-2 years 2 years of food service experience required </li><li>1-2 years 1 year of supervisory experience preferred </li></ul> <p>Licenses and Certifications</p> <ul> <li>SAFE Serve Certification Serv-Safe certification within 90 Days required </li></ul> <p>Knowledge, Skills, and Abilities</p> <ul> <li>Excellent problem-solving skills and ability to exercise independent judgment. Business acumen and leadership skills. Strong verbal and written communication skills with ability to effectively interact with all levels of management, internal departments and external agencies. Working knowledge of various computer software applications. Ability to: read, write, speak and comprehend English; follow and provide basic written and oral instructions; take initiative to solve common problems; perform basic math calculations; communicate effectively with associates, guests, patients and other hospital departments; maintain professionalism in all situations. Basic computer skills required and the ability to learn and demonstrate proficiency using departmental computer systems including: retail POS, electronic food production systems, hospital patient dining software. Knowledge of local health department, state, federal, Joint Commission/CMS regulatory requirements. </li></ul> <p>This position has a hiring range of $20.17 - $35.04</p>