Dietary Supervisor I

WVU Medicine Jackson General Hospital; Ripley (WV); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Restaurant d'entreprise

Job summary

JAX Jackson General Hospital is seeking a Dietary Operations role focusing on leading and supervising hospital food service teams. The position involves interviewing staff, scheduling, budget monitoring, and ensuring safety and quality standards across all dietary operations.

The role requires strong knowledge of food safety, regulatory compliance, and effective staff development to support patient nutrition needs within a hospital setting.

Qualifications

• High school diploma or equivalent required.
• Current Food Handler card or obtained within 30 days via approved programs.
• Three years healthcare food service experience; one year in supervisory role.
• Preferred: Associate's degree.

Responsibilities

• Assist with interviewing and selection of new staff; provide input on performance evaluations.
• Schedule staff to meet facility needs and regulatory requirements.
• Monitor staff performance and enforce disciplinary policies.
• Monitor budget and optimize costs; track supply charges.
• Ensure compliance with safety, Joint Commission and HIPAA; maintain sanitary conditions.
• Orient and train staff; participate in Performance Improvement initiatives.

Skills

Excel

Word

Outlook

Nutrition software

Communication

Education

High school diploma or equiv

Associate's degree

Job description

MINIMUM QUALIFICATIONS

EDUCATION, CERTIFICATION, AND/OR LICENSURE

• High school diploma or equivalent.
• Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR:
• StateFoodSafety.com
• Servsafe National Restaurant Association
• Local County Health Department

EXPERIENCE

• Three (3) years’ experience in a culinary environment with one (1) year in a culinary supervisory position.

To be completed as established by department: (Administered at Department level)

• Person in Charge issued by local County Health department
• Manager Food Safety Certification
• Board of Health Managers Training

PREFERRED QUALIFICATIONS

EDUCATION, CERTIFICATION, AND/OR LICENSURE

• Associate's degree

EXPERIENCE

• Three (3) years of healthcare food service experience.

CORE DUTIES AND RESPONSIBILITIES

• Assists with the interviewing and selection process of new staff. Assists management in maintaining standards of performance for criteria based position descriptions and performance appraisals. Makes recommendations for personnel actions such as promotions and disciplinary actions. Performance appraisals must be completed by annual established deadline. Provides input to management for measuring competencies of departmental personnel. Evaluates competencies on an ongoing basis. Provides timely feedback on performance and appropriate counseling for improvement when necessary.
• Conducts daily meetings prior to meal time communicating relevant information. Schedules and adjusts staffing to meet facility needs considering staff competencies, established standards and regulatory requirements, including appropriate supervision.
• Monitors employees’ work on a regular basis and reviews results with staff to ensure quality performance. Maintains and enforces disciplinary policies of the hospital and department according to established procedures.
• Monitors and maintains the operating budget within the specified limits through the initiation of efforts which promote efficiency, reduce waste and improve services. Consistently monitors charges for supplies. Advises management of specialized departmental needs.
• Makes recommendations and provides input to management in monitoring and evaluating the capital expenditure budget needs of the department. Flexing of staff schedules to maintain budget based on fluctuations of patient census.
• Follows hospital, state and federal guidelines for ensuring safe environment for workers, patients and public. Develops and implements processes to assess and improve the services provided and compliance with regulatory requirements. Complies with Joint Commission and HIPPA.
• Maintains areas and equipment in safe, functional and sanitary conditions. Ensures all areas are well supplied and aesthetically pleasing to co-workers, visitors and authorized personnel at all times. Reports any incidents (patient and employee).
• Communicates and interacts with patients, families, visitors, physicians, nursing, and other hospital staff, department staff and the public and maintains open lines of communication. Effectively communicates needs or concerns regarding Nutrition Services to management.
• Orients and trains staff and encourages professional development of department staff through in-service education and other available education programs.
• Develops and implements a process to assess and improve services provided and to ensure compliance with regulatory requirements. Participates in hospital wide Performance Improvement Program to improve processes and patient care as requested.
• Demonstrates knowledge of modified diets, proper condiments, and related restrictions for diets. Ability to correctly answer questions related to diet restrictions.
• Ensures production employees are following safe food handling techniques and food is at acceptable temperature and meets food quality standards prior to service. Ensures temperature charts are completed (tray line, refrigerators/freezer, dish machine, cafeteria, etc.). Ensures production employees are following standardized recipes and employees are using proper portion control. Ensures accuracy of trays and menu selections. Oversees cash handling procedures and completion of required paperwork.

PHYSICAL REQUIREMENTS

• Able to lift 50 pounds
• Able to push/pull 100 pounds
• Able to stand for several hours per day

WORKING ENVIRONMENT

• Daily deadline pressure
• Noisy, often hot environment
• Extremes in cold and heat

SKILLS AND ABILITIES

• Computer skills, particularly Excel, Word and Outlook.
• Experience with Nutrition analysis software and computer food order entry preferred.
• Ability to understand written and oral communication.

Additional Job Description

Scheduled Weekly Hours

40

Exempt/Non-Exempt

United States of America (Non-Exempt)

Shift

United States of America (Non-Exempt)

Company

JAX Jackson General Hospital

Cost Center

600 JAX Dietary

Address

122 Pinnell St

Ripley

West Virginia

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively \"WVUHS\") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.