Nutrition Supervisor

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associates Degree
2. Must obtain a County food handler's card by first day of employment.
3. Complete County Board of Health Managers Training class and test -next scheduled class after hire.
EXPERIENCE:
1. Three (3) years' experience in a culinary environment with one (1) year in a culinary supervisory position.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associates degree in Culinary Arts

2. Certified Executive Sous Chef

EXPERIENCE:

1. Five years in a high volume culinary supervisory position, three of these in a healthcare facility.

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Responsible for maintaining quality standards for food service production including policies relating to food service
2. Supports the oversight of the ordering, inventory and inventory controls for all food, paper and chemical supplies ensuring quality, adequacy of supply and cost controls to maintain budgets.
3. Responsible for maintaining a comprehensive training program for food service production staff by position including competencies including customer service.
4. Along with Executive Chef and Retail Manager, monitors sales of menu items and make changes based on sales data
5. On an ongoing basis, adjusts menus to meet the needs of the customer base, as well as budgetary constraints monitoring product availability, pricing and seasonality of food items
6. Ensure HACCP logs are completed daily and proper temperatures maintained throughout service.
7. Ensure the use of standardized recipes including portion and service controls.
8. Maintains master cleaning schedules and assigning routine cleaning to staff. Conducts sanitation inspections, and follows through with corrective action needed.
9. Ensures all food, paper and chemicals are stored properly.
10. Ensures all HACCP, health department, the Joint Commission and all other regulatory agency requirements are met.
11. May participate in committees as assigned including the Safety Committee ensuring hazards are noted and repaired.
12. Ensure all equipment is safe, maintained and functional.
13. Responds to customer complaints in a timely and appropriate manner.
14. Supports staffing oversight and makes adjustments according to volumes and demands
15. Participates in weekly production meetings for production staff in both patient services and retail areas
16. Completes a bi- weekly work schedule for employees, in accordance with established staffing plans.
17. As appropriate, initiates corrective action according to collective bargaining agreement with union local 814, if applicable.

PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Able to lift 50 pounds

2. Able to push/pull 100 pounds

3. Able to stand for several hours per day

WORKING ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Daily deadline pressure

2. Noisy, often hot environment

3. Extremes in cold and heat

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel, Word and Outlook.

2. Experience with Nutrition analysis software and computer food order entry preferred.

3. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.