Supervisor Nutrition Svcs

2 weeks ago

Houston, United States Chi Full time

Overview Baylor St. Luke's Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care neuroscience oncology transplantation and more. Our team's efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment our new McNair Campus is designed around the human experience-modeled on evidence-based practices for the safety of patients visitors staff and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care research and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve. Responsibilities Responsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Directs storeroom clerk and cooks and provides for the operational needs of these positions. Supervisor will collaborate in implementing and sustaining infection control practices with clerk to create a safe, sanitary, and orderly storage facility. Maintains communication with patients, staff, and customers regarding the level of services they receive from Nutrition S Manages collaboratively and coaches others to achieve optimal performance; delegates effectively; praises/rewards contributions; defines clear roles and responsibilities; sets goals and leads initiatives; adjusts plans as necessary. Sharing authority and responsibility with others to move decision making and accountability downward through the organization enabling individuals to stretch their capabilities and accomplish the business unit's strategic priorities. Ensuring that the patient/customer perspective is a driving force behind our actions and business decisions; crafting and implementing service practices that meet patients'/customers' and own organization's needs. (Focus also includes internal and external customers.) ervices staff. This data is relayed to the management team and/or staff whenever necessary. Maintains adequate staffing for daily needs reflecting cost efficiency. Recruits, hires and manages the performance of staff. Assigns staff and workload, respecting changing priorities in daily operations. Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services. Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements. Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection services. Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals. Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget. Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets. Knowledge of supplier selection and evaluation standards, processes and methods; ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners. Qualifications Four (4) years of experience in food services; two (2) years of hospital nutrition experience. Associate of Arts degree Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required if they are the highest ranking leader at the facility . If not currently certified, certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications.

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