SUPV-NUTRITION SVCS

Covenant Health; Oak Ridge (TN); On-site; USD 55,000 - 75,000; Full time

Job summary

Methodist Medical Center of Oak Ridge, part of Covenant Health, is seeking a Supervisor for Nutrition Services in Oak Ridge, TN. This full-time role oversees scheduling for Nutrition Services employees and vending services within the department, ensuring policy compliance and quality care for hospital patients.

The position requires at least 2 years of professional food service experience and involves managing timekeeping, payroll, and department invoices, with duties extending to inventory and

Qualifications

• Two (2) years’ previous experience in a professional food service position.

Responsibilities

• Develops schedules and oversees employee attendance and tardiness.
• Completes time keeping/payroll functions.
• Oversees vending services and department staff for the food service program.
• Monitors compliance with policies and procedures to ensure regulatory compliance.
• Performs other duties as assigned.

Skills

Food service experience

Job description

Supervisor, Nutrition Services, Food Services

Full Time, 80 Hours Per Pay Period, Variable Shifts

Methodist Overview

Methodist Medical Center of Oak Ridge, part of Covenant Health, is a trusted regional hospital serving East Tennessee with advanced care and a personal touch. With more than 30 specialties, including cardiology, neurosurgery, orthopedics, and vascular care, the facility offers innovative treatments for complex conditions like aneurysms, joint damage, heart failure, and chronic wounds. Backed by a team of over 1,000 healthcare professionals and 250 physicians, Methodist Medical Center combines state-of-the-art technology with compassionate care, earning national recognition for patient safety and excellence in stroke and heart care. Our facilities offer patients all the benefits of medical expertise and innovation while still embodying the convenience of a hometown medical center that is close to the support of family and friends.

Position Summary

Oversees the scheduling of Nutrition Services employees. Oversees the vending services of the department. Provides assistance, direction and guidance to department staff for the overall food service program. Assists with monitoring compliance of policies and procedures to ensure compliance with regulatory agencies.

Responsibilities

• Develops schedules and oversees employee attendance and tardiness.
• Completes time keeping/payroll functions.
• Provide input on potential hires and corrective actions.
• Prepares weekly overtime report for the department leadership.
• Enters vending sales, posts to, and prints vending cash reports.
• Enters cafeteria cash sales, posts, and prints cash reports.
• Enters all food service department invoices into the transmittal program. Codes invoices for hospital accounting, print transmittal report for accounting folder.
• Enters all vending invoices into transmittal program; prints transmittal report for accounting folder.
• Manages usage amounts for floor stocks and catered functions and submits totals to hospital accounting.
• Inventories and orders department office supplies.
• Tracks checklist and assures compliance with competency requirements of employees.
• Remains mentally alert and maintains concentration with attention to detail for prolonged periods, at times under stress. Maintains adaptability, flexibility, initiative, persistence, and efficiency of time management and action.
• Does not pose a direct threat to health or safety of self or others. Provides safe, efficient, competent care to population assigned. Meets MMC Environment of Care Standards.
• Follows policies, procedures, and safety standards. Completes required education assignments annually. Works toward achieving goals and objectives, and participates in quality improvement initiatives as requested.
• Performs other duties as assigned.

Qualifications

Minimum Education

None specified; will accept any combination of formal education and/or prior work experience sufficient to demonstrate possession of the knowledge, skill and ability needed to perform the essential tasks of the job, typically such as would be equivalent to a high school diploma or GED. Preference may be given to individuals possessing an Associate’s degree in a directly-related field from an accredited college or university.

Minimum Experience

T wo (2) years’ previous experience in a professional food service position.

Licensure Certifications

None