Supervisor, Nutritional Services

Reports to the Manager of Nutritional Services. Supervises the efficient operation and delivery of all Nutritional Services functions during an assigned shift. This includes, but is not limited to, managing shift operational activities in all Departmental areas, handling patient and other customer service-related issues as they arise and ensuring that all associates adhere to established Department and Hospital standards. Will be assigned responsibility for the coordination of a functional area. This is the "designated person in charge" per accreditation and state rules.
MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

• Leading and coordinating the workload of assigned associates and communicating with other Department management to ensure that necessary services are provided within established time frames; also ensuring that budgetary, staffing and quality are consistent with Department standards and customer expectations.
• Assists with developing a work environment which fosters the effective performance of one's daily responsibilities in order to help accomplish Beacon Health System's mission/values and the Department's goals/objectives; also fostering continuous learning, continuous improvement and job enrichment.
• Providing leadership and skill development for assigned associates (diet office, cafeteria, kitchen and/or hostess associates) as they perform their daily activities. Acting as a resource for associates regarding daily operational activities.
• Scheduling and assigning workload to the assigned staff.
• Recruiting, hiring, evaluating and, if necessary, recommending the coaching/discipline (and/or discharge) of associates.
• Planning and coordinating ongoing training for the associates. Also, ensuring a comprehensive orientation and training for new associates.
• Interpreting, enforcing and supporting Hospital policies, procedures, protocols and the terms and conditions of the Union bargaining agreement.
• Supporting the Manager in ongoing efforts to achieve targeted cost savings for the Department and continually striving, through purposeful efforts, to attain savings targets in future years.
• Demonstrating an effective leadership style which supports collaboration, shared communication, innovation and a continuous focus on Beacon Health System's mission and the Department's goals/objectives.
• Supporting teamwork through such things as the availability of timely and necessary information, required resources and training, tangible and intangible support and timely feedback.
• Managing all activities related to the assigned associate's efforts to achieve continuous quality improvement.
• Ensuring that the Hospital's policy on confidentiality is strictly followed.

• Implementing methods to improve the quality of patient service provided by the Department and the Hospital.
• Assisting various departments and disciplines in the Hospital to maintain efficient food service delivery mechanisms.
• Ensuring the proper operation and functioning of the diet office and hostess activity (during an assigned shift).
• Ensuring the proper execution of catered events and cafeteria operation (during an assigned shift) and ensuring that exceptional levels of quality and service are delivered.
• Participating in performance improvement/continuous quality control activities. Also, submitting regular performance improvement summaries as assigned.
• Participating in Department Process Improvement Teams and committees as required. Also, planning and conducting meetings as assigned.
• Maintaining responsibility for Quality Control monitors (i.e., test tray evaluations, meal rounds, tray line accuracy checks, tray line temperature logs and problem/resolution logs).
• Implementing and administering established Departmental and Hospital policies/procedures and standards.
• Encouraging team members to participate in the planning and decision-making process.
• Maintaining effective inter- and intra-departmental (and agency) relationships.
• Serving as a weekend person-in-charge as needed (in rotation with other Nutritional Services management).
• Maintaining Department records, reports and files as required.
• Participating on committees as requested.

• Completing other job-related assignments and special projects as directed.

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

• The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of an Associate's or bachelor's degree in Foods, Nutrition or a related field. Certification as a Dietary Manager (CDM) is highly preferred at time of hire or within 12 months of hire date. A minimum of three years of previous supervisory experience is also required. Must hold and maintain Servesafe Food Safety Manager credential.

• Requires a working knowledge of physiology, nutrition and food service operations (which includes such things as sanitation, hygiene, food preparation standards and nutrition programs based on the most current dietetic practices).
• Requires the skills necessary to plan and organize operational activities and effectively evaluate assigned associates.
• Demonstrates the leadership skills necessary to effectively coach/train others and work in a positive manner; also requires the ability to elicit cooperation and support from other associates. Also, requires analytical and problem-solving skills.
• Demonstrates the interpersonal and communication skills (both verbal and written) necessary to deal effectively with all levels of Three Rivers Health /Beacon Health System associates, customers and vendor representatives, as well as administer policies/procedures, prepare reports, provide training, etc.
• Requires a conceptual understanding of Nutritional Services Department functions in order to coordinate with other Department management to ensure the effective provision of necessary services.
• Demonstrates proficiency in computer skills (i.e., email, word processing and spreadsheets).

• Work is performed in both an office environment and food service area.
• May experience some exposure to a patient care environment and noise, moisture, cold and heat in the food service area.

• Requires the physical ability and stamina (i.e., to stand and/or walk for prolonged periods of time; move throughout the facility; lift, hold and carry objects weighing up to 50 pounds; etc.) to perform the essential functions of the position.