Supervisor - Food and Nutrition (Evenings)

$1,000 Sign On Bonus

• External Hires Only The Supervisor is responsible for the direct supervision of Diet Aide I and II, food production, and storeroom techs as shown on the department organization chart. He/she is responsible for opening/closing the department, completion of all required quality control and performance improvement forms, orientation, training and evaluation of personnel, balanced redistribution of work within the daily work force, meeting established service times, department sanitation, and communicating policies, procedures and daily information to staff Education High School Diploma or GED Experience: One year of related experience. Requires a working knowledge of standard practices and procedures. Licenses and Certifications DRIVER'S LICENSE Supervision Responsible for the orientation, training, evaluation and supervision for up to 20 employees Qualifications Completion of Dietary Manager's Course or comparable courses desirable. Supervisory experience desirable. Thorough knowledge of foods and their preparation, of health hazards related to food preparation and service, and of effective precautionary measures. Ability to plan, assign and supervise the work of others in a manner conductive to high productivity and morale. Must be neat, clean, and accurate. Statement Of Employment Philosophy Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine. Functions Area of Responsibilities Responsible for the completion of the following quality control forms: (a) opening closing checklist (b) refrigerator freezer storage area temperature logs (c) dish machine and Pot sink temperature logs (d) patient, cafeteria and doctor's food temperature logs (f) food safety checklist. Responsible for the ordering food and supplies and maintaining within budget standards. Monitors the patients trayline regularly. Responsible for completing all of the following dietitian sheets (a) Test tray (b) Adopt-A-Floor (c) Tray Accuracy (d) Meal Rounds (e) Patient Tray Evaluations. Completes patient rounding. Counts and distributes cash banks, make cash deposits. Performs cashier audits. Responsible for getting change orders. Opens and closes the department and continually supervises the sanitation of the department. Holds production and other work group meetings to communicate production needs and changes to normal daily routine. Checks crew sheet for day and redistributes work as needed. May be required to perform departmental Employee Labor related functions. When needed fills in for vacant positions Supervises special functions and catered events. Checks grocery deliveries to make sure that all foods delivered are within a safe temperature range, packages not torn or broken. Conducts daily visual surveillance audits throughout the department to ensure compliance with food safety guidelines to include production rotation. Discards expired product, ensures date marking and compliance with temperature documentation. Monitors the patients trayline regularly Responsible for the completion of records (inventory, temperature charts, cleaning assignments, meal census, production meetings and overs & unders) Compliance Statement Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline. Required Knowledge & Skills Education: High School Diploma or GED Experience: One year of related experience. Requires a working knowledge of standard practices and procedures. Licenses and Certifications DRIVER'S LICENSE Supervision Responsible for the orientation, training, evaluation and supervision for up to 20 employees Qualifications Completion of Dietary Manager's Course or comparable courses desirable. Supervisory experience desirable. Thorough knowledge of foods and their preparation, of health hazards related to food preparation and service, and of effective precautionary measures. Ability to plan, assign and supervise the work of others in a manner conductive to high productivity and morale. Must be neat, clean, and accurate. Definitions The Supervisor is responsible for the direct supervision of Diet Aide I and II, food production and storeroom techs as shown on department organization chart. He she is responsible for opening closing the department, completion of all required quality control and performance improvement forms, orientation, training and evaluation of personnel, balanced redistribution of work within daily work force, meeting established service times, department sanitation and communicating policies, procedures and daily information to staff. Position Responsibilities Contact with Others: Appreciable contacts as regular part of the job with others outside of the department or organization. Requires discretion and tact to give or get specialized information to perform duties of job. Effect of Error: Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects. People Management Responsibilities Supervisory Responsibility: Has limited supervision over a small section of employees (up to 15), i.e. assigns and directs their work; instructs new employees and corrects results, may discuss with supervisor, but has no authority over job content or personnel. Team governance where the Members evaluate, interview, and recommend personnel actions. Work Environment/Physical Effort Mental Demands: Work involves a variety of complex problems to be solved under general organization policies. Ingenuity and judgment are required to review facts, plan work, estimate costs, and deal with factors not easily evaluated, interpret results, draw conclusions, and take or recommend action. Solutions to problems often require coordination with other departments. Working Conditions: Minor
• Occasionally involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials. Working Conditions Aspects for Immunizations Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): Yes Directly works with Patients less than 12 months of age: No Physical Effort: Moderate physical effort
• Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for about half of the day. Very occasional physical effort with medium weight objects (25- 60 lbs.). Office or laboratory work requires close visual effort and concentration more than half of day. Works in reaching or strained positions for less than half of day. Physical Aspects Bending: Occasional = 1% - 33% of the time Typing: Occasional = 1% - 33% of the time Manual Dexterity -- picking, pinching with fingers etc.: Occasional = 1% - 33% of the time Feeling (Touch) -- determining temperature, texture, by touching: Occasional = 1% - 33% of the time Hearing: Frequent = 34% - 66% of the time Reaching -- above shoulder: Occasional = 1% - 33% of the time Reaching -- below shoulder: Occasional = 1% - 33% of the time Visual: Frequent = 34% - 66% of the time Color Vision: Occasional = 1% - 33% of the time Speaking: Constant = 67% - 100% of the time. Standing: Constant = 67% - 100% of the time. Balancing: Occasional = 1% - 33% of the time Walking: Constant = 67% - 100% of the time. Crawling: Occasional = 1% - 33% of the time Running - in response to an emergency: Occasional = 1% - 33% of the time Lifting up to 25 lbs.: Occasional = 1% - 33% of the time Lifting 25 to 60 lbs.: Occasional = 1% - 33% of the time Lifting over 60 lbs.: Not required Handling -- seizing, holding, grasping: Frequent = 34% - 66% of the time Carrying: Occasional = 1% - 33% of the time Climbing: Occasional = 1% - 33% of the time Kneeling: Not required Squatting: Occasional = 1% - 33% of the time Tasting: Frequent = 34% - 66% of the time Smelling: Frequent = 34% - 66% of the time Driving -- Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required Driving -- Class C vehicles: Not required Driving -- CDL class vehicles: Not required N95 Respirator usage (PPE): Not required Hazmat suit usage (PPE): Not required Pushing/Pulling -- up to 25 lbs.: Occasional = 1% - 33% of the time Pushing/Pulling -- 25 to 60 lbs.: Occasional = 1% - 33% of the time Pushing/Pulling -- over 60 lbs. : Not required