Nutrition and Dining Services Supervisor

GENERAL SUMMARY:

Responsible for the administration and supervision of the food service operations in association with the Nutrition and Dining Services (NDS) administrators. Responsible for Patient Food and Support Services at East or West Campus; or Production and/or Dining Services at East, West, or Pine Lake Campus.

PRINCIPAL JOB FUNCTIONS:

1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values.

2. *Directs and coordinates the work activities of assigned production or services personnel.

3. *Sets and adheres to high standards for quality and productivity and monitors on a regular basis.

4. *Communicates and administers hospital personnel policies and procedures to staff on a consistent basis; remains accessible, visible and approachable to employees.

5. *Develops and encourages original approaches to problem identification, evaluation, and solutions; responds to problems/opportunities to improve care and/or practice.

6. *Assists the manager with selection and hiring of qualified candidates for assigned workgroup.

7. *Responsible for development and implementation of training processes for new staff; orients new staff members in specified areas of responsibility and/or by position; counsels/coaches employees in establishing satisfactory or above performance.

8. *Timely, objectively, and constructively coaches staff as needed when practice and/or safety issues are observed or reported; documents as appropriate.

9. *Assures that meaningful leader/employee roundings are completed for assigned workgroup.

10. Assists in the training of UNL interns and SECC students during their placement.

11. *Develops, updates, and coordinates implementation of policies and procedures to reflect current practice in association with NDS administration.

12. Coordinates personnel scheduling and/or task assignment processes in view of the activities or work to be done.

13. Assists NDS leadership in developing short range and long-range department projects and/or improvement opportunities.

14. Facilitates menu/event planning with internal/external customers, as needed.

15. Assists NDS leadership in developing the annual budget and in complying with constraints of current budgets.

16. Responsible for purchasing of food and related supplies, as needed.

17. Sets up refreshment and/or meal arrangements in accordance with catering procedures in association with Catering.

18. Reports malfunctions/breakdowns of equipment to Facilities Management immediately.

19. Directs/carries out cleaning assignments in a consistent and appropriate manner.

20. Performs other related projects and duties as assigned.

(Essential Job functions are marked with an asterisk "*". Refer to the Job Description Guide for the definition of essential and non-essential job functions.) Attach Addendum for positions with slightly different roles or work-specific differences as needed.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

1. Knowledge of the principles and applications of nutrition and food preparation.

2. Knowledge of the principles, practices and applications of management including planning, organizing, directing, counseling and supervising.

3. Knowledge of applicable federal and state laws and regulations governing food production and food service.

4. Knowledge of computer hardware equipment and software applications relevant to work functions.

5. Knowledge of general accounting and budgetary principles.

6. Knowledge of chemicals in work area and applicable MSDS data.

7. Skill in the safe operation and maintenance of applicable kitchen and food service equipment.

8. Ability to communicate effectively both verbally and in writing.

9. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.

10. Ability to schedule, direct, counsel and evaluate employee work and performance.

11. Ability to prioritize work demands and work with minimal supervision.

12. Ability to react and perform under strict time lines and/or emergency situations.

13. Ability to operate applicable kitchen and hospital equipment.

14. Ability to maintain regular and punctual attendance.

EDUCATION AND EXPERIENCE:

High school diploma or equivalency required. Associate's degree in Food Service or in related field of study preferred. Advanced level Food Handler's permit required. Minimum of two (2) years experience in retail or non-commercial food service required. Supervisory experience preferred.

OTHER CREDENTIALS / CERTIFICATIONS:

None

PHYSICAL REQUIREMENTS:

(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.)

(DOT) - Characterized as light work requiring exertion up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects.