Dietary Supervisor Ft Days

Description

All the benefits and perks you need for you and your family:

• Career Development
• Mental Health Resources and Support
• Student Loan Repayment Program
• Paid Days Off from Day One
• Benefits from Day One
• Whole Person Wellbeing Resources

Our promise to you:

Joining AdventHealth is about being part of something bigger. It’s about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Schedule: Flexible

Shift: Flexible

Location: AdventHealth - Waterman. 1000 Waterman Way, Tavares, FL 32778

The role you’ll contribute:

Under the supervision of the FANS Manager and Executive Chef, the Supervisor functions in an assistive capacity to plan, direct, and evaluate the production and presentation of food and service for Patient Room Service, Cafe, and catering functions. The Supervisor will ensure that the standards of safety, sanitation, nutritional value, quality, and performance are maintained and advanced. Responsible for assisting the with menu and concept development within established departmental guidelines. Responsible for assisting with purchasing, receiving and inventory management. Ensures conformance with The Joint Commission, state, and local regulations as well as compliance with all HACCP, department, AHS policies and procedures. The Supervisor is a results-oriented member of the Nutrition Services leadership team, a teacher, a program and menu designer and a role model for professionalism.

The value you’ll bring to the team:

• Assists with training of café & room service food service workers in the proper preparation and techniques to assure that quality and quantity standards are met.
• Ensures that preparation and production work are in progress for catering activities to guarantee proper presentation, prompt service and timely break down.
• Supervises food production for cafe & room service staff by regularly checking preparation and serving areas for compliance to quality, presentation, sanitation, and budgetary standards.
• Performs other duties as required.
• Maintains confidentiality of all pertinent information.
• Provides leadership while making daily rounds to assure that personnel are performing required duties and meeting.
• Fill in any positions when required due to staffing shortages.
• Suggest changes to menu to meet current customer trends and patient needs.
• Recommends changes in policies and procedures for a more efficient and economical operation.
• Contributes to operational reports and analyses setting forth progress, trends recommendations and conclusions, to drive increased savings, reduced costs, and improved services,
• Supervises all staff by assigning work, training, evaluation performance, progressive discipline and recommending termination as is appropriate.
• Works as liaison and serves on committees within Department, with families and customers, internal and external departments and or various government agencies.
• Maintains assigned components of the departmental computer system relevant to the food area.
• Helps conducts all departmental in-services as scheduled, actively plans, and contributes to the department activities.
• Will to work mornings, nights, weekends, and holidays as needed.

Qualifications

KNOWLEDGE AND SKILLS REQUIRED:

• Must have strong organization skills, knowledge of office procedures and ability to use Microsoft Office Products (Outlook, Excel and Word).
• Must have the ability to keep records, read and understand various reports.
• Ability to function with minimal supervision.
• Good writing and documentation skills are essential. Communication skills and attention to detail is required.
• Able to communicate in English

EDUCATION AND EXPERIENCE REQUIRED:

• High School Diploma or GED
• Two years Food service experience

KNOWLEDGE AND SKILLS PREFERRED:

• Prefer at least three to five years food service management experience in a hospital or health care institution

EDUCATION AND EXPERIENCE PREFERRED:

• AS or BS in Hotel/ Restaurant Management or related field is preferred.
• 2 years’ experience in an industrial facility managing diet office and trayline functions

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.