Nutrition Services Supervisor - Mercy Health : Job Details

Description

Job Summary: The Hospital Nutrition Department Supervisor is responsible for overseeing the daily operations of the hospital's nutrition services. This role involves managing the team of diet aids and food service staff to ensure that all patients receive optimal nutrition care tailored to their medical needs. The Supervisor will also collaborate with other healthcare professionals and URMC Nutritional services for dietician services to develop and implement nutritional plans, maintain compliance with health regulations, and enhance the overall quality of nutrition services.

Job Results & Essential Function

* Serves as Supervisor for Food Services department providing administrative management guidance for cook supervisor to ensure the department is managed efficiently and effectively.

* Collaborate with chefs and food service staff to introduce new recipes and food items.

* Advises Direct Report on management issues in the department to ensure departmental needs are met.

* Works with the Registered Dietitian to provide menus for patients which meet the daily requirements within the Academy of Nutrition and Dietetics (AND) guidelines

* Works with the Registered Dietitian and/or technician to ensure that patient meals meet dietary requirements and preferences while considering any medical conditions.

* Attends management staff meetings; establish and maintain intra/inter departmental communications; maintain relationships with professional affiliations.

* Provide ongoing training, development, and performance evaluations for team members.

* Maintain established departmental policies, procedures, objectives, quality assurance, safety, nutritional and infection control; update policies and procedures in a timely basis to reflect regulatory and operational changes necessary.

* Assures compliance with the NYSDOH standards for cleanliness and program standards set by Administration, accompany NYSDOH, The Joint Commission and other reviewers during inspections and assure compliance with findings.

* Conduct regular audits of food preparation, service, and storage areas.

* Implement corrective actions to address any deficiencies identified during audits.

Patient and Family Education:

* Provide education and counseling to patients and their families on nutrition-related matters.

* Develop educational materials and resources to support patients in making healthy dietary choices post-discharge.

Continuous Improvement:

* Identify opportunities for improving the quality and efficiency of nutrition services.

* Stay updated on current research and best practices in clinical nutrition and implement relevant changes.

Interdepartmental Collaboration:

* Work closely with other hospital departments, such as nursing, pharmacy, and social work, to coordinate comprehensive patient care.

* Participate in hospital committees and initiatives related to patient care and wellness.

Management

* Monitors service area financials and performance metrics against established goals, works with managers to insure performance and productivity metrics are met.

* Assist in developing and managing the department's budget.

* Monitor and control inventory levels, ensuring the availability of necessary food supplies while minimizing waste.

* Negotiate with vendors and suppliers for cost-effective purchasing.

* In Collaboration with department Vice President, processes payroll for responsible departments.

* Completes monthly schedule for Nutrition and Dietary departments to ensure appropriate coverage is present to meet patient care needs as well as needs within the nutrition department.

* In collaboration with department Vice President Interviews, select and orients all department staff.

* Establish schedule for annual department in-service, monthly staff meetings, and annual employee retraining program. Conduct monthly and special staff meetings as required.

* Anticipates and understands the needs of the customer (both external and internal).

Requirements

Position Qualifications

Education & Experience

* Bachelor's degree in related field or Associates degree with equivalent in education and experience, preferred.

* Minimum of 3-5 years of experience in clinical nutrition, with at least 2 years in a supervisory role.

* Institutional food service experience. Demonstrates ability to lead and manage with a customer focus while ensuring employee satisfaction.

* Strong interpersonal skills with the ability to maintain effective working relationships and communication with all levels of hospital staff.

* Familiarity with The Joint Commission standards as well as CMS standards and regulations.

* Working knowledge of Microsoft Excel skills and ability to learn new systems

* Strong interpersonal skills with the ability to relate to all levels of practice staff and operational partners

* Ability to re-prioritize and handle multiple tasks and changing priorities daily.

License and/or Certifications

NA

Language Ability

Ability to read, write and interpret documents in English. Ability to effectively communicate with employees, vendors, and visitors.

Math Ability

Ability to understand and determine chemical ratios for cleaning purposes.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

Stands and walks most of the day. Stoops, crouches and kneels. Occasionally climbs step-ladder. May lift and carry items of moderate weight (no more than 50 lbs.).

Working Conditions

Usually works in well-lighted and well-ventilated areas. Exposed to numerous cleaning agents, detergents, sanitizers, dust, dirt, trash and unpleasant odors. Observes and uses Infection Control Standard Precautions while accomplishing all daily assignments. Works various shift hours, holidays and