Supervisor, Food & Nutrition Services

Mercy Medical Center

This position supports Mercy's philosophy of patient centered care by serving fresh, nutritious food in a caring manner to patients, family and staff. The supervisor oversees daily staffing needs and problem-solving.  Supervises employees in assigned Food & Nutrition Services unit, which includes interviewing, scheduling, training/instructing, communicating, and evaluating employees. Other duties include participating in quality improvement, recommending changes, knowledge of nutrition concepts including equipment use, safe food handling, and basic diet knowledge.
Job Duties
Leadership Competencies
  • Managing Relationships
    • Builds and maintains long-term relationships with others based on mutual respect and trust. Fosters cooperation and collaborative decision-making among staff with diverse backgrounds and interests. When conflict arises, works effectively towards solutions and compromises that take the needs of all parties into account.
    • Provides regular updates on goal progress and works with own manager to minimize risks and resolve problems.
  • Developing People
    • Selects and attracts outstanding staff from diverse backgrounds. Identifies and fills gaps in team skills and knowledge.
    • Defines development objectives for self and staff that support performance goals and progress toward future skill development. Assists staff in developing their own careers by encouraging them to articulate their career goals, offering challenging growth opportunities, and providing necessary coaching and training.
  • Communication
    • Articulates logical and well-founded arguments that support conclusions. Matches communication style to the message and audience. Actively solicits opinions from others. Routinely provides others with the information they need to do their jobs.
    • Routinely shares suggestions, advice, and insights on progress toward goals. Provides performance feedback that is constructive and actionable, and that highlights successes as well as areas for growth based on objective metrics.
  • Planning and Decision-Making
    • Analyzes problems systematically and logically and is resourceful when developing and implementing solutions.
    • Applies key financial concepts and analysis to decision-making. Understands drivers of financial performance and takes these into account when developing strategies and making decisions.
    • Develops and implements work plans with actionable components and measurable outcomes. Proactively monitors key performance indicators and makes real-time adjustments to ensure that progress stays on track.
    • Regularly reassesses priorities and competing demands and adjusts allocation of own and staff time and resources to increase efficiency and effectiveness.
  • Standards and Accountability
    • Holds team and self-responsible for maintaining the highest possible performance standards and meeting agreed upon commitments.
    • Sets and maintains high standards for service to patients, physicians, colleagues, and other Mercy departments. Incorporate needs and concerns of diverse constituencies into decision-making.
  • Leading
    • Formulates a future course that reflects departmental needs and is aligned with Mercy's vision. Translates the course into team goals and objectives, sets priorities, and directs the efforts of staff towards accomplishing them.
    • Recognizes and acts on opportunities for growth and improvement to advance Mercy's goals.
    • Inspires staff enthusiasm for and generates commitment to departmental and organizational goals.
Job Duties
  • Oversees employee performance and daily operations of room service, café, production, PNA's and dish room operation.
  • Directly supervises employee performance.
  • Ensures proper food temperatures, portion sizes, quality and appearance.
  • Schedules employees to meet core staffing for area.
  • Participates in interviewing and training for new employees.
  • Initiates problem-solving process and carries out solutions and involves manager as appropriate. 
  • Enforces policies and procedures to meet regulatory requirements.
  • Takes ownership by being ‘on the floor' during assigned meal periods and conducting spot checks during the rest of the shift.
  • Familiar with all position within range of responsibility and is capable of filling each position if needed.
  • Leads by example by using best practices (cleanliness, quality, attendance, efficiency, etc.)
  • Acts as a mentor/coach to new FNS staff.
  • Maintains quality control programs. Monitors patient satisfaction, through Press Ganey scores and comments. Manages patient complaints and comments, intervenes and provides timely and effective service recovery.
  • Follows Mercy's safety guidelines, carries out job-specific safety duties and responsibilities, and promptly reports any unsafe conditions, situations, incidents and injuries.
Knowledge, Skills and Abilities
  • Ability to provide instructions and coordinate efforts of other employees.
  • Ability to directly supervise employee performance addressing daily problems, concerns and questions from subordinates and other Medical Center employees and departments.
  • Ability to make decisions quickly and appropriately in demanding situations with regard to set standards of proper food handling and quality assurance, if applicable.
  • Demonstrated knowledge of methods, equipment use and basic nutrition concepts in provision of safe and effective food services.
  • Demonstrated ability to make appropriate decisions utilizing dietary guidelines for patient diet orders.
  • Computer skills to include Microsoft Word, Excel and Outlook.
  • Have good verbal/written communications and accurate mathematical skills.
  • Excellent customer service skills
  • Demonstrates competency in specific skills as identified in the position core competency and annual competency.
Professional Experience
  • Minimum one year of health care food and nutrition experience preferred. Supervisory experience preferred.
  • High School diploma or equivalent required. Completion of Dietary Manager Course or 90-hour Food Service Supervisor course preferred.
Licensure, Certification, Registration
  • Within one year of employment or transfer, the department requires completion of ServSafe certification from the National Restaurant Association Education Foundation.

Location: Mercy Medical Center - Cedar Rapids · Food & Nutritional Services
Schedule: Full Time, Day, kitchen supervisor (cooks); only work one weekend a month

Job ID: 83456

Posted Yesterday

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