POSITION SUMMARY Responsible for monitoring the daily food service operations in an acute care establishment that includes but is not limited to the following: gathering nutrition data and applying data to help facilitate the overall operations; educating and providing ongoing training, hiring, disciplinary procedures and termination of employees as well as supervising staff. The supervisor continues to develop personnel by communicating the goals and vision of the department; upholds professional interaction; manages supplies, equipment use, sanitation and safety; supervises food production; and the business operations of the retail side of the department.
This position has exposure to extreme in noise and temperature, cleaning chemicals and large industrial equipment as normally related to food service production areas. Majority of time is spent standing and or walking (up to 80% of work time.) Frequent lifting and carrying of up to 50 lb. (up to 30% of work time). LICENSES/CERTIFICATIONS REQUIRED Dietary Managers Certification SPECIFIC EDUCATIONAL AND SKILL COMPETENCIES REQUIRED FOR THIS POSITION This position will have the education, training, and experience to competently perform the responsibilities of a dietary supervisor and has proven this by passing a nationally-recognized credentialing exam and fulfilling the requirements needed to maintain certified status, knowledge of hospital setting and dietary practices and techniques at a level normally acquired through one year of experience in an acute care hospital or customer service setting. Must possess excellent communication skills and be able to deal with patient and staff members in a courteous and tactful manner.
Washington Regional Medical Center