Supervisor Hospital Food Service chez Cherokee Nation

Supervises staff and is responsible for the delivery of high-quality meals of optimal nutritional value for patients and cafeteria, supplies procurement, food safety, workplace safety, budget control, and staff performance.  Develops, year over year, improvements in customer satisfaction and cost control.  Works with clinical management, hospital dietitian, infection prevention and control, procurement services and materials management, maintenance, and environmental services.

Client Relations

Improves or develops strategies, policies, standards, and procedures to manage and improve the business of the Service and to correlate the food service program and service requirements.

Establishes, implements and enforces dining room policies and procedures. Plans, organizes, directs and supervises the activities of the dining room operations to ensure the provision of a high standard of quality service to patients and guests. Maintains and updates the dietary status of all residents, observing which are signed out, on isolation, in hospital, etc. Collaborates with clinical units to build and establish effective working relationships and communication protocols that pre-empt concerns to the extent possible and effectively resolves concerns in a timely and efficient manner. Supports and manages client satisfaction. Coordinates dining room and catering services with other departments as required.

Management

Manages and directs all staff members within the Service; coach staff to work as a team to meet the scope of service, needs, and expectations of the client. Instructs the dining room staff in the proper use of equipment, cleaning supplies and cleaning techniques in the dining room. Promotes continuous life-long learning; provide educational opportunities to acquire new skills and knowledge through a combination of supporting educational opportunities and in-service training. Fosters a strong working relationship with all internal leadership team members and others such as Health Administration, Finance, vendors/suppliers, etc.

Health and Safety

Actively audits, seeks out and enforces safe working practices that meet Occupational Health and Safety regulations and procedures. Participates as a member of the Infection Control and Prevention Committee; prevents food-based outbreaks and addresses issues arising from any outbreaks that may occur. Recognizes and reports patient, staff, and environmental safety issues and identifies and implements preventative and corrective actions within the scope of this role. Understands and enforces safe work practices, safe food handling, and all other applicable facility standard operating procedures throughout the entire operation. Ensures ongoing staff training and education in food safety and to meet occupational health and safety requirements. Ensures proper staff coverage for employee absences

General Management

Develops strategic plan, policies, and procedures for the Service, its’ menus and food production schedules, floor planning and equipment, standards to be maintained in food production, service, sanitation, safety and nutrition, and personnel management. Manages procurement of food and supplies. Maintains an appropriate inventory of supplies (china, table linens, etc.) necessary for the efficient operation of the dining room according to the facility's standards. Be visible within the Nutrition Service and clinical client areas while providing the supervisory team with directional support in improving business performance and service delivery while dealing with issues on a daily basis to ensure good teamwork and high morale. Maintains a comprehensive Quality Management program; develops and maintains service benchmarking. Supports and participates in other risk management, patient safety, and quality improvement activities. Develops relationships with external professional associations and peers across the industry to maintain and improve knowledge of emerging trends, developments, and legislation and assess impacts to WW Hastings Hospital operations. Assists in planning and preparation of special events and private functions.

Budget

Provides leadership and direction in the management of the Service’s budget and finances; approves expenditures within approved limits; monitors analyzes and reconciles variances from approved plan on a monthly basis. Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES   

Directly supervises 10-20 employees in the Hospital Food Service. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATIONAL REQUIREMENT 

A Bachelor’s Degree in Food, Nutrition & Health, Dietetics and/or Food Service Administration or related field; or six years related experience; or equivalent combination of education or experience. Bachelors degree preferred.

EXPERIENCE REQUIREMENTS

An additional five (5) years experience in progressively more responsible positions in Nutrition Services management, preferably in a hospital environment

COMPUTER SKILLS

An individual should have knowledge of Inventory software; Order processing systems; Spreadsheet software and Word Processing software.

CERTIFICATES, LICENSES, REGISTRATIONS 

Completion of a recognized Food Handler's training program. Must meet and maintain pre-employment and periodic background investigation and adjudication for child care.

OTHER SKILLS AND ABILITIES 

Excellent organizational skills. Strong knowledge of management principles and application of such on a daily basis. Knowledge of quality improvement principles and practices, and the ability to develop and implement changes throughout the Service. Strong interpersonal skills are needed as are strong skills in customer service, negotiations, communication (verbal, written and presentation) are essential. Excellent problem recognition, analytical and problem-solving skills, coupled with sound judgment and decision-making skills, above average organizational and time management skills are critical. The ideal candidate will have prior culinary experience in a healthcare environment.

OTHER QUALIFICATIONS

Proven knowledge of advanced food service systems specifically supplies contract management, cold plating, rethermalization technology and transportation of meals to patient rooms. Must have knowledge of record keeping, menu planning, therapeutic diets, and purchasing practices. Must be familiar with inventory processes, maintaining par levels, State and Federal Safety and Sanitation Guidelines and capable of cooking by recipes and adjusting recipes.