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Dietary Services Supervisor
Job Code:2019-07-023
FT/PT Status:Regular Full Time
Salary Minimum13.44
Salary Midpoint15.79
Position Closes:
Open Until Filled 

Job Responsibilities & Qualifications:
Primary Function: The supervisor of dietary services is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures.  Responsible for the supervision and operational functions of the Dietary Department.

Job Duties and Responsibilities:
Supervises kitchen and dietary staff to be sure work is completed in a timely manner.
Assists in training new dietary staff.
Assists in hiring, evaluating and interviewing.
Enforces policy and procedure and holds staff accountable.
Assists in maintaining accurate records for employee performance (corrective and positive).
Completes employee performance reviews (PAS) in conjunction with the Dietary Manager.
Cleans and maintains the kitchen facility in a safe and sanitary manner, including floors, walls, all equipment and utensils.  Performs dish washing of pots, pans and other designated items.
Maintains responsibility for checking in and putting away orders by using first in first out method (FIFO).
Fills or works positions when needed.
Must be very flexible in order to carry out all job aspects as required.
Performs other related duties as assigned.
Assumes all responsibility in the absence of the dietary manager.
Responsible for upholding and modeling ServSafe sanitation standards.
Prepares regular and therapeutic diets following oral and written instructions, menu’s recipes, spreadsheets and other information (emphasis on taste and plate presentation), with knowledge of kitchen equipment operations.
Maintains daily accurate temperature record keeping.
Avoids food waste.
Meets meal schedules and serving times.
Prepares and submits food order with vendors weekly when Dietary Manager is away.
Maintains department records and reports as required.
Ability to follow instructions such as recipes, modified diet spread sheets, production sheets and food order sheets.
Review menus ahead of time to determine what foods need to be prepared and modified for therapeutic diet orders.
Follows standardized recipes to prepare patient meals.
Receives direction from the hospital dietitian to ensure therapeutic accuracy of patient meals and snacks served to patients.
Follows modified diet spreadsheet to provide therapeutic diets, follow garnish instructions and portion size instructions for patient meals.
Utilizes the patient care and communication log to note patient information that may be useful for other employees including information from nursing about diet changes and discharges.
Ensures cooks record food temperatures before the tray line begins and if food temperatures are not up to needed temperatures that the food is reheated.  Temperatures are recorded on temperature logs. Cold food temperatures need to be maintained below 41°F and flash freezing techniques may need to be employed to achieve this goal.
Directs and instructs food service workers and kitchen employees in food preparation and sanitation based on the 2009 FDA food code.
Uses a modified diet spreadsheet and informational tray cards when working to assemble patient trays.
Determines patient food preferences, allergies, diet orders and diet changes based on patient dietary sheets picked up at Inpatient Nurse Desk each morning at 6 AM.
Ensures that food service workers complete diet on new admissions.
Ensures the use of the menu substitution log when menu items are substituted.
Delivers breakfast lunch and dinner trays to Inpatient and picks up dirty trays from nursing station for cleaning.
Stores leftovers as required in accordance with food safety regulations.
Operates kitchen equipment in accordance to safety regulations.
Maintains the sanitation of the kitchen by following daily, weekly, and monthly cleaning schedules as required. This includes maintaining temperature logs for the refrigerators and freezers, walk-ins, and the dish machine. It also involves cleaning and maintaining in sanitary condition kitchen equipment, work areas, sweeping and mopping of floors, washing utensils, and general upkeep of the work area.
Loads and unloads dish washing machine. Maintains water and detergent levels in dishwasher, removes strainer pans, inspects dish machine for cleanliness and removes calcium deposits as required. Records wash and rinse temperature of dish machine daily.
Attends meetings, training programs and in-services as required.
Maintains personal hygiene and professional grooming of a supervisor.

Education and Experience: Bachelor or Associates Degree preferred.
High school diploma or equivalent required.
2 years of supervisory or management experience required.
2 years institutional cooking experience required.
Current ServSafe Manager Certificate required.
Healthcare Food Service experience preferred.
Proficient in computer skills and application.
Possess a valid NC driver’s license.

Job Knowledge: Knowledge of the policies and procedures of the dietary department.
Must know the principles of good nutrition, quantity food preparation, food storage and serving techniques.
Knowledge of food borne illnesses and other related illnesses caused by cross contamination.
Knowledge of food production equipment (proper safe use and clean up).
Knowledge of applicable standards and guidelines of NC Board of Health, OSHA and EBCI for food service and employees.
Requires the ability to organize and coordinate food service procedures.
Must have good communication skills (written and verbal).
Ability to perform simple math calculations.
Knowledge of cash register operations.
Knowledge of cooking methods grilling, frying, baking, steaming, combi cooking.
Knowledge of best cooking practices for maximizing quality and flavor, recipe ingredients, ingredient substitution, yields and food storage.

Complexity of Duties: Follows well-defined procedure and guidelines with judgment and initiative; required to maintain accuracy, work efficiently, and meet schedule deadlines.
Must function independently, have personal integrity, and the ability to work effectively with patients, nurses, kitchen staff and other personnel.  
Must demonstrate patience, tact, a cheerful disposition and enthusiasm.

Supervision Received: Receive instructions from the Dietary Manager. The Dietitian will provide direction to ensure therapeutic compliance of patient meals and to ensure JCAHO standards are met.  This position requires a high degree of accuracy in the preparation of food.  New hires will be trained to follow modified diet spreadsheets to maintain accuracy of therapeutic diets.

Responsibility for Accuracy: Maintain kitchen and cafeteria equipment and environment in sanitary and orderly condition and is subject to periodic health inspections.  Improper use of equipment could cause some damage, i.e., microwave oven.  Reports equipment malfunctions to the Dietary Manager.
Must properly handle, store, prepare and serve foods according to stringent guidelines, procedures, and standards.  Failure to properly handle foods could result in illness, food spoilage/loss, higher food service costs, and low sanitation grade.
Must be able to practice safe work habits by working efficiently without loss in quality of work.  

Confidential Data: Has indirect access to patient data, vendors, personnel files, memos, and financial statements. All types of information must be kept confidential. Must adhere to the non-disclosure/confidentiality agreement of CIHA.

Mental / Visual / Physical: Position requires constant standing and walking.  Physical activities require the ability to walk, sit, reach, bend, kneel, stoop and lift all day.  There is a limited amount of heavy lifting (20 pounds or more).  This position requires the ability to have good vision to read and write.  Required to talk and hear.  

Work Environment: This job operates in a health care setting. This role requires regular walking to various locations around the hospital. This role also routinely comes into contact with patients who may have contagious illnesses. Works in food preparation environment with heat and wet conditions present to a disagreeable extent at times, otherwise a normal work environment is present. Exposure to the potential of burns, falls, back strains, or cuts to fingers and hands.  Following established safety procedures would reduce the likelihood of injuries.  Overtime and on-call availability is required as needed.

Other Duties: Please not this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities and activities may change at any time with or without notice. 

Customer Service: Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA’s guiding principles and core values.  Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.  Acts as a positive role model for all employees.  Responsible for maintaining positive and pleasant relationships with all parties he/she meets while on duty.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job.  Cherokee Indian Hospital reserves the right to make changes in the above job description whenever necessary.  2/22/2019