Dietary Supervisor

CareRite Centers, LLC; Fair Oaks (TN); On-site; USD 42,000 - 64,000; Full time

Job summary

CareRite Centers, LLC is seeking a Dietary Supervisor to oversee dietary staff, ensure sanitation and safety standards, and manage menu planning for meals served to patients and staff. The role includes supervising cooks, coordinating hiring and training, and enforcing counseling or disciplinary actions as needed.

The position involves developing monthly menus, managing timekeeping and payroll processes, and participating in department budgeting and policy development to maintain high-quality

Qualifications

• Experience managing dietary staff and supervising cooks and dietary helpers.
• Ability to develop and manage work schedules and timekeeping processes.
• Knowledge of safety, sanitation and infection-control practices in a kitchen.
• Experience with menu planning and monthly menu development.
• Experience in budgeting and policy/procedure development for a dietary department.

Responsibilities

• Prepare and post work schedules five days before each pay period.
• Cover schedules for call-ins and verify/approve overtime.
• Coordinate time cards and payroll submission.
• Order stock and manage dietary supplies.
• Ensure safety, sanitation, and compliance with policies.
• Oversee PCC and Nutrition management activities.
• Check in food deliveries and maintain monthly menus.
• Provide supervisory guidance and training to staff.
• Participate in budget planning and department policy development.
• Conduct monthly in-service education for dietary staff.

Skills

Staff supervision

Scheduling

Budget planning

Food safety

Training & development

Quality control

Infection control

Job description

Dietary Supervisor Job Description

Job Summary

The Dietary Supervisor evaluates dietary staff on at least an annual basis, Inspects kitchen daily to maintain required levels of cleanliness, Checks all refrigeration units weekly for storage of food items. The Dietary Supervisor oversees the production of all food served from the kitchen to patients, guests and hospital personnel as well as manages personnel through hiring and training, and conducts proper counseling and\/or disciplinary action as needed.

Duties

• 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