Dietary Services Supervisor

Bethany-Center-For-Rehabilitation-and-Healing; Fair Oaks (TN); On-site; USD 42,000 - 62,000; Full time

Job summary

Bethany-Center-For-Rehabilitation-and-Healing is seeking a Dietary Supervisor to oversee dietary staff, manage kitchen operations, and ensure quality service for patients, guests and hospital personnel. The role includes evaluating staff, hiring and training, and counseling or disciplinary action as needed.

Responsibilities include scheduling, timekeeping, inventory, menu planning, budgeting input, and monthly in-service education for dietary employees, with a focus on safety and infection

Responsibilities

• Prepare work schedules. Schedule is to be posted five days prior to the beginning of each pay period
• Cover the schedule for call-ins on a daily basis
• Verification of time cards. Check hours on time cards against working schedule
• Verify and approve overtime
• Process the Dietary Department time cards to the Payroll Departments
• Prepare orders for necessary stock replacement
• Safety Sanitation policy is followed
• PCC and Nutrition management
• Check in food deliveries each Monday and Thursday
• Prepare menus on a monthly basis
• Write up and post committee meal function work orders
• Provide supervisory guidance to all cooks and dietary helpers
• Participate in budget planning and the development of policies and procedures for the Dietary Department
• Plan and conduct in-service education for Dietary employees on a monthly basis
• Evaluate employee competence in job-related knowledge and skills, safety, and infection control annually, and employee competence in equipment operation whenever new equipment is installed or when need is indicated by user error

Job description

Bethany-Center-For-Rehabilitation-and-Healing is seeking a Dietary Supervisor to oversee dietary staff, manage kitchen operations, and ensure quality service for patients, guests and hospital personnel. The role includes evaluating staff, hiring and training, and counseling or disciplinary action as needed.

Responsibilities include scheduling, timekeeping, inventory, menu planning, budgeting input, and monthly in-service education for dietary employees, with a focus on safety and infection