I. Job Summary

Under the direction of the Food Service Director/Assistant Food Service Director, the diet supervisor organizes, coordinates, and supervises the overall processes involved in meal preparation for patients, physicians, employees, and customers.

II. Duties And Responsibilities

• Spot checks diet orders with patient diet sheet versus dietary Kardex for
  changes, and verification, thus ensuring patients receive the diet ordered by physicians, and completes patient nourishment list and special requests.
• Supervises, directs, and coordinates employees meal preparation and
  procedures to assure safe and sanitary conditions, providing quality meals to meet meal schedule.
• Adheres to established methods and directs employees in handling, serving, and storing of food items providing quality in all phases of the process. Gathers data, investigates problems or potential problems and takes corrective action.
• Supervises and spot checks all diets on patient tray line and delayed diets for attractiveness, nutritional value and in accordance with established
  departmental standards.
• Assists manager in controlling man-hours by scheduling food, supplies, chemicals and working within budgetary constraints.
• Opens and secures kitchen, and all equipment with lock and key and at the end of the shift.
• Performs walk around inspection of department before leaving and makes the necessary corrections. Oncoming Supervisor must accept.

Cross Training:

Cross trains in all positions of the Food & Nutrition Department as listed:

• Cook
• Baker/Salad Maker
• Aide

III. Education

Minimum of grammar school - high school preferred. Ability to follow oral and written instructions.
Must be able to read and understand hazardous chemical labels.

IV. Qualifications And Experience

Six months of supervisory experience required in volume feeding, institutional cooking, standardized recipes, high level of supervisory skills, organizational skills, communication and management skills. Required to operate cash register, calculator, handling and balancing cash.
The supervisor organizes and prioritizes the workload of the position and employees being supervised.

V. Physical Demands

The Supervisor must be able to do the following on a constant, ongoing basis:

• See sufficiently to complete forms.
• Grasp pen or pencil for long periods of time for writing.
• Read at sentence level and understand written language.
• Hear and understand face to face and telephone conversations.
• Converse appropriately with individuals, speak intelligibly at conversational level.
• Give and receive simple and complex instructions.
• Concentrate on and remember varied job duties.
• Prioritize work and work of those supervised.
• Solve problems from simple to complex.
• Use both hands with coordination.

Must be able to:

• Train new employees.
• Train current employees on new tasks.
• Maintain good communication with dietary employees, hospital staff, physicians, and customers.
• Carry less than 10 pounds on a regular basis and up to 50 pounds
  occasionally.

VI. Responsibility For Supervision

The Food & Nutrition Supervisor supervises all employees in the Food & Nutrition Dept.

VII. Effect Of Error

The Supervisor is responsible for accuracy and quality of the Food & Nutrition Department. Errors could cause dissatisfied patients, family members, physicians, employees, and customers. Results in monetary loss, injury or illness causing poor internal and external public image.

VIII. Working Conditions

Works in clean, well lighted, well ventilated area, cafeteria and service area. Possible hazards include cuts from utensils, burns from hot equipment, falls due to wet floors, and sudden changes in temperature when entering refrigerated rooms or working around steam heated equipment. Loud noise due to equipment. Special function meals are delivered to an adjacent building outside in inclement weather and in vehicle traffic.

VI. Acknowledgment

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change ( e.g., emergencies, changes in personnel, workload, rush job, or technological developments).