SUPV-NUTRITION SVCS

Overview

Supervisor of Nutrition Services

Full Time, 80 Hours Per Pay Period, Variable Shifts

With more than 30 specialties from Cardiology and Neurosurgery to Orthopedics and Vascular care, Methodist Medical Center was one of the first hospitals in East Tennessee to offer cutting?edge treatments and technologies that benefit people with life?threatening aneurysms, severely damaged knee, hip and shoulder joints, sudden heart failure, and non?healing wounds.

• 283 licensed beds
• 25 ICU beds
• 12 intermediate care beds
• 38 emergency suites
• 2 cath labs
• 8 LDRP suites
• Over 250 active and courtesy physicians
• Over 800 employees

Job Objectives

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.

Recruiter : Rachel Dudek-Fleming | rdudek@ |

Responsibilities

Develops schedules and oversees employee attendance and tardiness.

Completes time keeping / payroll functions.

Provides 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, prints 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

Education / Knowledge / Skills :

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 Associates degree in a directly-related field from an accredited college or university.

Experience :

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

Licensure :

None.

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