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Supervisor Food & Nutrition

NATURE AND SCOPE OF POSITION
Directs and coordinates activities of nutritional workers engaged in the preparation and production of meals for hospital patients, employees and visitors. Plans or participates in the planning of menus and food utilization, estimates food consumption and quantity requirements, and ensures all menu items are prepared in accordance with established recipes and standards.
LEADERSHIP CORE COMPETENCIES
The following are core competencies which are desired at the senior management level:
Honesty and Integrity: Leadership through example; decision-making ability in challenging situations; fairness in all relations.
Excel: Achievement orientation/decision maker; ability to address complex situations/problems (organize systematically); encourage and demonstrate innovation.
Attitude of Caring and Respect: Strong optimistic view of individuals, teams,and the organization; positive regard for others; builds connections between individuals and teams; ability to hear accurately and understand unspoken or partially expressed thoughts, feelings, and concerns.
Learning - Individual, Team, and Organizational: Ongoing life-long learning; planning as a learning process for individual, team and organizational prosperity.
Teamwork: Role of coach, facilitator, and resource to team; focuses and energizes a team and the organization to accomplish change; understands relationships in teams and organizations and predicts how new situations will impact team or organization.
Holistic: Ability to work with others to define a common vision to move toward; integrates thought, values, and action to seize new opportunities.
PRINCIPAL RESPONSIBILITIES
Supervises food service associates in the production and serving of patient, employee, and visitor meals and patient nourishment dispersement. Maintaining the highest standards of quality, while assuring budgetary compliance.
Works closely with clinical dieticians and diet technicians and diet clerks to ensure that patient needs are communicated to the proper staff personnel and that those needs are met in an efficient timely manner.
Schedules and monitors the work force to ensure that proper staffing levels are maintained.
Reviews menu schedules and entrees, and ensures all items are prepared in a timely manner and in accordance with established recipes and standards (including taste, temperature, appearance, special diet and sanitary requirements).
Plans or provides input into the planning of menus and food utilization in order to minimize waste and spoilage.
Participates in development of procedures to be used in food production area.
Recommends purchase of new equipment, supplies and products, and may assist in development of annual supply budget.
Instructs subordinate personnel in use of standardized recipes and food production, portion and cost control procedures. Trains associates in care and safe use of food production equipment.
Inspects food products purchased in order to ensure they meet quality standards. Refuses/returns unacceptable food items.
Requisitions necessary food and food stuffs from dietetics storeroom.
Occasionally performs duties of subordinate personnel in response to staffing or work load demands.
MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED
Ability to read and write in order to review schedules, follow recipes and maintain records, perform arithmetic calculations when estimating quantities of food stuffs for meal preparation.
Requires general knowledge of hospital food production and more specifically a broad understanding of dietetics.
Approximately two years progressively more responsible related work experience necessary in order to gain full knowledge of large quantity and/or institutional food preparation techniques, and to develop the ability to coordinate production of menu items for meal service.
Interpersonal skills necessary in order to communicate effectively with and lead and teach proper food preparation techniques to various food production personnel.
Analytical skills necessary in order to plan food production schedules, assist in developing menus for "leftovers" and monitor and review production figures.
EOE M/F D/V

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