Dietary Supervisor

This role is responsible for supervising and coordinating all activities within the dietary department. The ideal candidate will have a strong background in food hospitality and nutritional services, with a minimum of three years of experience in managing food services or hospitality, preferably in a healthcare setting.

• Supervise food production, ensuring standardized recipes and production sheets, and checking food for flavor, temperature, and appearance on a regular basis.
• Ensure food preparation for optimal nutrition, including attention to various age groups of patients, and economic handling of food, as well as efficient usage of time.
• Determine quality and quantity of food required, plan and prepare master menus, and supervise the planning of menus for therapeutic diets and control food costs.
• Facilitate personalized dietary assessments for each patient to ensure appropriate daily menu preparations.
• Plan menus, purchase food, and assign duties for special functions, such as medical staff meetings, board meetings, recognition dinners, and other related Hospital functions.
• Develop Food Hospitality and Nutrition team members through appropriate training, coaching, and mentoring to ensure strong operational performance and the highest level of personalized customer service.
• Develop standards of performance, determine areas of responsibility, assign responsibility and accountability, and delegate authority to the various managerial, supervisory, and professional members of the staff.
• Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings, and workshops.
• Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service.
• Evaluate personnel on a regular basis according to prescribed guidelines, and terminate personnel according to standard procedure, as required.
• Maintain monthly inventory controls, prepare departmental budget on an annual basis, and maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost, and inventory of equipment and supplies.
• Make frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing dietetic activities are followed.
• Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation, and record-keeping and compiling of reports.
• Review department performance and institute changes in techniques or procedures to improve services, simplify workflow, assure compliance with regulatory requirements, and promote more efficient operation of the Food Hospitality and Nutrition department.

• High School Diploma or General Education Degree (GED)
• Minimum of three years of experience in managing food services or hospitality, preferably in a healthcare setting
• Extensive knowledge of food hospitality and nutritional services
• Certified Dietary Manager (CDM) certification required

If you are passionate about providing excellent dietary services and have the necessary skills and experience, we encourage you to apply for this position.