Fairmont Supervisor Nutrition Services- FMC

POSITION DESCRIPTION

JOB TITLE & CODE:

Supervisor, Nutrition Services (60433)

DEPARTMENT:

Nutrition Services

REPORTS TO:

Manager

FLSA STATUS:

Exempt

POSITION SUMMARY: Nutrition Services Supervisors ensure that safety, sanitation and customer service and behavior standards are maintained in the department. All Supervisors may rotate weekend general coverage for Ruby Nutrition Services, Chestnut Ridge Hospital (CRH), Fairmont Hospital and Center for Hope and Healing. There are three areas of supervisory assignments and emphasis: Patient Services, Retail and Catering.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1.

High School Diploma or equivalent.

2.

Current Monongalia County Food handler Card.

3.

Monongalia County Board of Health Person In Charge (PIC) Training within first 30 days or first class available.

4.

Successfully pass WV DHHR Protected Services Record Check and WV CARES fingerprint-based criminal background check if assigned to Child Development Center, Chestnut Ridge Center, or Center for Hope and Healing.

EXPERIENCE:

1.

Two (2) years high volume food service job experiencewithat least One (1) year as supervisor.

PREFERRED QUALIFICATIONS:

EXPERIENCE:

1.

Diet Technician OR Certified Dietary Manager certification within 90 days of hire. (Chestnut Ridge Hospital only)

2.

Two (2) years of high volume food service supervisory experience in a healthcare setting.

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

General Supervisor Duties and Responsibilities:

1.

Participates in personnel management duties under the direction a manager including employee disciplines, schedules, approving days off, schedule changes according to department policy, HR policies and adherence to the CBA.

2.

Ensures documentation of temperature and taste empowering staff to act on unacceptable food products.

3.

Routinely updates menus based on customer satisfaction feedback, sales volumes and or seasonal pricing.

4.

Collaborates with Managers and Dietitians on menu/special diets and ensures the utilization of standardized recipes

5.

Maintains staff adherence to all policies and procedures including uniform standards.

6.

Ensures that dish machine temperatures are taken for each meal and all areas are clean and ready for next shift.

7.

Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.

8.

Maintains sanitation by assigning routine cleaning to staff. Conducts sanitation inspections ensuring HACCP requirements are met and follows through with corrective action as needed.

9.

Monitor coolers to prevent food waste (out of date), work with staff and management to adapt menus

10.

Reviews staffing and volumes, adjusts as needed within the CBA to ensure timely service and cost effective operations.

11.

Consistently monitors customer service and coaches team members to improve customer experience.

12.

Collaborates with department management regarding product change recommendations - cost savings, contract changes, etc. Maintains Premier CMA % for maximum rebates.

13.

Supervises the receiving, inspection and storage of food stuffs, ensuring all products meet quality and safety standards including properly rotating stock utilizing FIFO, par levels, special event orders and patient menu daily needs.

14.

Provides input to managers regarding performance reviews for employees.

15.

Cover call-offs as needed, following department policies regarding overtime and budgets for staffing.

16.

Completes weekly work assignments per department needs.

17.

Addresses inappropriate behavior when it occurs, including failure to follow standards of behavior, documents and informs the employee's manager of issues and collaborates on corrective action as needed

18.

Coordinates with manager to provide training to employees including new employee orientation and in-services

Patient Services Assignment:

19.

Assures that patients receive high quality, diet appropriate foods and excellent customer service.

20.

Monitors appearance of patient meal trays and item placement as well as tray cart movement to ensure on-time delivery (within 45 minutes of patient meal request). Including tray delivery and accuracy audits and performs meal rounds.

21.

Assures that patients receive high quality, diet appropriate foods and excellent customer service utilizing EPIC and or VST (Vision Technology Software) for diet orders.

22.

Collaborates with managers and dietitians for clinical support including when appropriate, reviewing menus and dietary concerns with patients as well as relaying clinical information to dietitians as directed.

Retail Assignment:

23.

Assesses cafeteria before opening - correct signage, food garnished, clean appearance, etc.

24.

Monitors cash handling and ensures compliance with established cash handling policies.

25.

Coordinates with the Retail Manager regarding store operation and cross coverage of other areas.

26.

Works with management regarding the service of the cafeteria and Starbucks and any menu production needs.

27

Assures all shift cafeteria customers receive a variety of food choices and excellent customer service, verifying quality and quantity of needed materials to provide department services

28.

Updates CBORD (cash registers) and Spectrio (menu displays) software systems for retail.

Catering Assignment:

29.

Responsible for maintaining high quality standards in the preparation, presentation and delivery of catering events.

30.

Acts as the onsite administrator for Catertrax software system.

31.

Coordinates each day with work leads reviewing catering events and any adjustments or changes to these events.

32.

Rounds on staff and event delivery verifying that standards are maintained for each catered event.

PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1.

Ability to walk/be on feet for most of an 8 hour shift

2.

In process of training or helping employees or when short staffed may push a patient tray cart (250lbs), lift cases of food or supplies (up to 50lbs)orassist in the dish room.

WORKING ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1.

Daily deadline pressure (deliver meals on time, place orders on time)

2.

Interaction with patients and customers

3.

Often noisy environment with changes in temperature and humidity

SKILLS AND ABILITIES:

1.

General Computer knowledge including Excel, Word and Outlook.

2.

Effective verbal and written communication including conflict and customer service issue resolution.

3.

Experience in following a collective bargaining agreement preferred.

4.

Ability to understand written and oral communication.

Date Reviewed/Revised: September 2022

Additional Job Description:

Evenings

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.