Shire Jobs

DIETARY SERVICES SUPERVISOR

Job Code: 2024-07-001 Department: Dietary FT/PT Status: Regular Full Time Salary Minimum $19.66 Salary Midpoint $22.25

Position Closes:

Job Responsibilities and Qualifications:

Primary Function

The supervisor of dietary services is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures. Responsible for the supervision and operational functions of the Dietary Department.

Job Description

• Supervises kitchen and dietary staff to be sure work is completed in a timely manner.
• Primary Caf lunch production cook, assists with breakfast production as well
• Keeps Caf line stocked with food during serving times.
• Assists in training new dietary staff.
• Enforces policy and procedure and holds staff accountable.
• Cleans and maintains the kitchen facility in a safe and sanitary manner, including floors, walls, all equipment and utensils.Performs dish washing of pots, pans and other designated items.
• Maintains responsibility for checking in and putting away orders by using first in first out method (FIFO).
• Fills or works positions when needed.
• Must be very flexible in order to carry out all job aspects as required.
• Performs other related duties as assigned.
• Assumes all responsibility in the absence of the dietary manager.
• Responsible for upholding and modeling ServSafe sanitation standards.
• May Prepare during patient side cook shortage regular and therapeutic diets following oral and written instructions, menus recipes, spreadsheets and other information (emphasis on taste and plate presentation), with knowledge of kitchen equipment operations.
• Maintains daily accurate temperature record keeping.
• Avoids food waste.
• Meets meal schedules and serving times.
• Prepares and submits food order with vendors weekly when Dietary Manager is away.
• Maintains department records and reports as required.
• Ability to follow instructions such as recipes, modified diet spread sheets, production sheets and food order sheets.
• Review menus ahead of time to determine what foods need to be prepared and modified for therapeutic diet orders.
• Follows standardized recipes to prepare patient meals.
• Receives direction from the hospital dietician to ensure therapeutic accuracy of patient meals and snacks served to patients.
• Follows modified diet spreadsheet to provide therapeutic diets, follow garnish instructions and portion size instructions for patient meals.
• Utilizes the patient care and communication log to note patient information that may be useful for other employees including information from nursing about diet changes and discharges.
• Ensures cooks record food temperatures before the tray line begins and if food temperatures are not up to needed temperatures that the food is reheated.Temperatures are recorded on temperature logs. Cold food temperatures need to be maintained below 41F and flash freezing techniques may need to be employed to achieve this goal.
• Directs and instructs food service workers and kitchen employees in food preparation and sanitation based on the 2009 FDA food code.
• Uses a modified diet spreadsheet and informational tray cards when working to assemble patient trays.
• Determines patient food preferences, allergies, diet orders and diet changes based on patient dietary sheets picked up at Inpatient Nurse Desk each morning at 6 AM.
• Ensures that food service workers complete diet on new admissions.
• Ensures the use of the menu substitution log when menu items are substituted.
• Delivers breakfast lunch and dinner trays to Inpatient and picks up dirty trays from nursing station for cleaning.
• Stores leftovers as required in accordance with food safety regulations.
• Operates kitchen equipment in accordance to safety regulations.
• Maintains the sanitation of the kitchen by following daily, weekly, and monthly cleaning schedules as required. This includes maintaining temperature logs for the refrigerators and freezers, walk-ins, and the dish machine. It also involves cleaning and maintaining in sanitary condition kitchen equipment, work areas, sweeping and mopping of floors, washing utensils, and general upkeep of the work area.
• When short staffed: Loads and unloads dishwashing machine. Maintains water and detergent levels in dishwasher, removes strainer pans, inspects dish machine for cleanliness and removes calcium deposits as required. Records wash and rinse temperature of dish machine daily.
• Attend training programs and in-services as scheduled.
• Complete Relias online training courses by do dates.
• Maintains personal hygiene and professional grooming of a supervisor.

Education/Experience

• Bachelor or Associates Degree preferred.
• High school diploma or equivalent required.
• 2 years of supervisory or management experience required.
• 2 years institutional cooking experience required.
• Current ServSafe Manager Certificate preferred.
• Healthcare Food Service experience preferred.
• Proficient in computer skills and application.
• Possess a valid NC drivers license.

JobKnowledge

• Knowledge of the policies and procedures of the dietary department.
• Must know the principles of good nutrition, quantity food preparation, food storage and serving techniques.
• Knowledge of food borne illnesses and other related illnesses caused by cross contamination.
• Knowledge of food production equipment (proper safe use and clean up).
• Knowledge of applicable standards and guidelines of NC Board of Health, OSHA and EBCI for food service and employees.
• Requires the ability to organize and coordinate food service procedures.
• Must have good communication skills (written and verbal).
• Ability to perform simple math calculations.
• Knowledge of cash register operations.
• Knowledge of cooking methods grilling, frying, baking, steaming, combi cooking.
• Knowledge of best cooking practices for maximizing quality and flavor, recipe ingredients, ingredient substitution, yields and food storage.

Complexity of Duties

• Follows well-defined procedure and guidelines with judgment and initiative; required to maintain accuracy, work efficiently, and meet schedule deadlines.
• Must function independently, have personal integrity, and the ability to work effectively with patients, nurses, kitchen staff and other personnel.
• Must demonstrate patience, tact, a cheerful disposition and enthusiasm.

Supervision Received

Receive instructions from the Dietary Manager. The Dietitian will provide direction to ensure therapeutic compliance of patient meals and to ensure JCAHO standards are met. This position requires a high degree of accuracy in the preparation of food. New hires will be trained to follow modified diet spreadsheets to maintain accuracy of therapeutic diets.