Loading...
 

Food & Nutrition Supervisor - AM Production Supervisor

Date: Nov 24, 2021

Location: Indianapolis, IN, US, 46202

Organization: HHC

Division:Eskenazi Health  

Sub-Division:   

Req ID:  11161 

 

Schedule: Full Time 

Shift: Varied 

 

Eskenazi Health serves as the public hospital division of the Health & Hospital Corporation of Marion County. Physicians provide a comprehensive range of primary and specialty care services at the 327-bed hospital and outpatient facilities both on and off of the Eskenazi Health downtown campus as well as at 10 Eskenazi Health Center sites located throughout Indianapolis.

 

 

 

FLSA Status

Exempt

Job Role Summary

The Food and Nutrition Supervisor is responsible for oversight and delegation of daily tasks associated with hospital food production including patient feeding, catering, and retail operations. The Food and Nutrition Supervisor provides staff relief, schedules personnel in accordance with budgeted employees and supplies, applies safe food handling principles in all operations, and trains and coaches employees within assigned supervision assignment. Food and Nutrition Supervisors are flexible team players and must have the ability to work in all supervised staff positions in order to provide effective oversight.

Essential Functions and Responsibilities

•    Supervises the daily staffing and workflow of assigned personnel and assures staffing levels are appropriate and/or that staff are scheduled and/or re-assigned in accordance with daily census, department budget, or present meal volume; may be staffed in staff positions throughout regularly scheduled shift hours
•    Tracks employee attendance, participates in the screening and selection of new candidates, performs progressive discipline, rounds for outcomes with assigned personnel, issues competency assessments, completes annual evaluation of staff, and performs other tasks related to personnel management
•    Assures standardized recipes are followed in accordance with menu cycles to maintain food quality and integrity; guarantees all standards for therapeutic meal trays are met in compliance with physician’s orders 
•    Coordinates service and delivery of food and/or supplies to external and internal consumers including [but not limited to]: inpatient room service, outpatient care areas, retail dining locations, Sandra Eskenazi Mental Health Center Mental Health locations, Meals on Wheels, bulk meal programs, community feeding programs, catering functions
•    Understands and is accountable for maintaining safe food handling standards outlined by the Indiana State Department of Health and Joint Commission in conjunction with department-specific policies and procedures; adheres to departmental hygiene and dress-code standards in order to provide safe food to vulnerable populations, customers, and guests
•    Oversees daily sanitation standards and procedures that are supported by the department; maintains daily cleaning schedules related to dishware, service equipment, food carts, and deep cleaning of the kitchen and serving areas; assures chemical safety and PPE is utilized appropriately by employees
•    Performs service-level audits (quality trays, sanitation inspections, performance audits, etc.) to assure productivity standards are achieved and provides immediate corrective actions to remedy outstanding issues; prepares reports and strategizes opportunities for process improvement
•    Follows hospital, department, and regulatory standards related to patient identification and standards of care; trains employees on established protocol and monitors compliance
•    Maintains accurate levels of supply (food, office supplies, chemicals, dishware, etc.) in order to assure smooth operational functionality; processes payment information related to nutrition and feeding supplies throughout the health system
•    Responsible for cash management within assigned area of responsibility; assures all funds are accounted for and sales and/or requisition charges are accurate and reconciled in established time frames
•    Monitors operational equipment (coolers, freezers, steam tables, cash registers, etc.) and provides corrective action and/or submits maintenance repair requests on malfunctioning items
•    Embodies excellent customer service by upholding a professional attitude as a representative of the department when interacting with guests, visitors, patients, and employees; upholds a culture of teamwork and accountability and serves as a model to others
•    Completes other job-related duties as assigned; relieves other food service personnel including management relief as necessary for smooth operation of the department; completes paperwork and/or maintains electronic documentation related to essential job functions

Job Requirements

•    Associate’s degree in hospitality, management, or related field preferred; applicable working and supervisory experience will be considered in lieu of degree
•    Minimum of five years of progressive supervisory experience in culinary/hospitality/hospital foodservice 
•    Four years of experience in a food service and/or retail setting including quantity and short-order cooking models required; two years of experience in a healthcare setting preferred
•    Serve Safe Certification through the National Restaurant Association required at time of hire or must be obtained within six months of employment
•    Ability to read, write and understand English required; ability to read, write and understand Spanish preferred 

Knowledge, Skills & Abilities

•    Knowledge of computer functions and ability to work with Microsoft Office and related hospital electronic menu management and health record systems
•    General knowledge of nutrient analysis, word processing, spreadsheet software and other computer programs as required for patient documentation, patient health information, and departmental related reports and projects
•    General knowledge of safe food storage, preparation and handling 
•    Knowledge of therapeutic diet restrictions including dysphagia consistencies 
•    Strong customer service skills, including courteous telephone skills and ability to communicate effectively in a professional manner with food service personnel, hospital staff, guests and patients
•    Demonstrates proper use of equipment as related to essential job assignments
•    Ability to follow infection control policies and procedures
•    Ability to follow all Food and Nutrition Services policies and procedures 
•    Knowledge of Occupational Safety & Health Administration (OSHA), The Joint Commission standards (JCAHO), Centers for Medicare and Medicaid Services (CMS), Federally Qualified Health Centers (FQHC), and Indiana State Department of Health regulations as it relates to nutrition care, patient education and safety

 

 

 

Accredited by The Joint Commission and named one of the nation’s 150 best places to work by Becker’s Hospital Review for four consecutive years and Forbes list of best places to work for women, and Forbes list of America’s best midsize employers’ Eskenazi Health’s programs have received national recognition while also offering new health care opportunities to the local community. As the sponsoring hospital for Indianapolis Emergency Medical Services, the city’s primary EMS provider, Eskenazi Health is also home to the first adult Level I trauma center in Indiana, the only verified adult burn center in Indiana, the first community mental health center in Indiana and the Eskenazi Health Center Primary Care – Center of Excellence in Women’s Health, just to name a few.

 


Nearest Major Market: Indianapolis