Dietary 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

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

1. Prepare work schedules. Schedule is to be posted five days prior to the beginning of each pay period
2. Cover the schedule for call-ins on a daily basis
3. Verification of time cards. Check hours on time cards against working schedule
4. Verify and approve overtime
5. Process the Dietary Department time cards to the Payroll Departments
6. Prepare orders for necessary stock replacement
7. Safety Sanitation policy is followed
8. PCC and Nutrition management
9. Check in food deliveries each Monday and Thursday
10. Prepare menus on a monthly basis
11. Write up and post committee meal function work orders
12. Provide supervisory guidance to all cooks and dietary helpers
13. Participate in budget planning and the development of policies and procedures for the Dietary Department
14. Plan and conduct in-service education for Dietary employees on a monthly basis
15. 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