Supervisor, Dietary

				Overview:

Supervises and coordinates activities of dietary workers. Enforces safety and sanitation HACCP as well as established departmental and hospital policies.

Responsibilities:

* Directly supervises and evaluates dietary workers.
* Indirectly supervises cooks, pantry workers, ingredient room, pot room, cafeteria, and salad room.
* Prepares daily assignment sheets.
* Prepares Kronos daily with employee overtime and sick calls and submits them to the Payroll Clerk for processing.
* Participates in disciplinary actions as needed.
* Provides job training as needed for lead dietary workers. 
* Completes orientation sheets with new employees, answering questions, supplying information, and making recommendations as required.
* Supervises CTS line for portion control, tray appearance and HACCP techniques.
* Supervises the daily operation of the dish room.
* Supervises the general cleaning program and documents completed tasks on the daily sanitation schedule.
* Takes and records necessary temperatures and chemical concentration information on designated sheets and takes appropriate action if needed.
* Notifies the Patient Service Manager or Assistant Director of the need for any major repairs. Completes and sends repair slips to Engineering on routine problems.
* Supervises the cafeteria operation in the absence of the Cafeteria/Catering Manager.
* Performs other related duties assigned by supervisor. In an emergency, performs other duties necessary for the welfare of patients or the efficient operations of the institution.

Qualifications:

Education: 

* High School Graduate or Equivalent; AAS or BS preferred

Experience: 

* Minimum one (1) year experience as a Food Service Supervisor, or two (2) years as lead dietary worker preferred.

Knowledge and Skills:

* Must be able to work independently in a fast paced production area.
* Must be capable of making quick, rational management decisions based on sound Food Service principles.

License/Registration/Certification/Permit Required:

* Completion of an approved 90-120 hour Dietary Managers' course, or equivalent preferred. Serv Safe certification preferred within 1st Year.

Physical Requirements:

* Position requires prolonged periods of standing, reaching, walking throughout the working day.  
* Position will be required to stoops, bends, lifts, carry items weighing up to 75 pounds.
			

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The Brookdale Hospital Medical Center