Shift Supervisor - Food & Nutrition

Join to apply for the Shift Supervisor - Food & Nutrition role at St. Anthony Regional Hospital
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• Utilizes computer software to maintain patient diets and meal selections, produces meal reports and sized recipes for Cook employees, and performs quality checks on each tray as they are assembled and prepared for delivery.
• Receives and checks vendor deliveries for accuracy, quality, and safety.
• Supervises and coaches operations employees; confirms that service, sanitation and quality standards are met or exceeded, policies are taught and upheld, and processes are consistent.
• Performs Food service Aide job duties while providing leadership, oversight and direction to employees within assigned departments.
• Prevents and solves issues, including employee scheduling challenges, employee issues and customer service opportunities.
• Accepts assignments willingly and works as directed.
• Attends all mandatory meetings and programs.
• Participates in opportunities that enhance personal and professional growth.
• Performs other duties as necessary or assigned.
• Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct; reports suspected violations of law or Standards of Conduct.
• Complies with all applicable state and federal regulations and JCAHO standards.
• Maintains a safe work environment using safe work practices, standard precautions, and hazardous waste procedures as described in the St. Anthony Safety Manual.
• Maintains the confidentiality of patient, resident, employee and organizational information.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma, GED, or similar certification required; one year college or technical school certificate preferred with one year related experience and/or training; or equivalent combination of education and experience.

• Completion of a Certified Food Protection Manager (CFPM) certification within 12 months of hire with ongoing maintenance of certification.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak professionally and effectively with others.

• Regularly required to stand, talk, hear, and use hands to finger, handle or feel.
• Frequently required to stoop, kneel, crouch, and reach with hands and arms; walk and sit.
• Must lift and/or move up to 20 pounds regularly and occasionally 50 pounds.
• Specific vision abilities include close vision, distance vision, peripheral vision, color vision, depth perception, and ability to adjust focus.
• Computer work is frequent.

• Frequent exposure to wet and/or humid conditions, extreme heat and cold, wet floors, moving mechanical parts, sharp‑edge utensils, cleaning chemicals, heating appliances, and cooking apparatus.
• Exposure to chemicals including cleaning solutions, perfumes, dyes, etc.
• Potential for exposure to blood‑borne pathogens, fumes, airborne particles, unpleasant sights, odors, and materials in patient care areas.
• Noisy environment typically moderate.

• Seniority level:
  Mid‑Senior level
• Employment type:
  
  Full‑time
• Job function:
  Management and Manufacturing
• Industries:
  Hospitals and Health Care