Job Description
Description
Become part of an inclusive organization with over 40,000 teammates, whose mission is to improve the health and well-being of the unique communities we serve.
Summary:
The Supervisor of Patient Dietary Services coordinates and develops a segment of kitchen service activities including the delivery of food to the patient floors in collaboration with departmental leadership. This role also helps to develop foodservice operations quality in response to quality and satisfaction feedback.
Responsibilities:
• Trains/orients, directs and supervises kitchen service associates. Participates in hiring and performance management processes. Participates in supervisory and other meetings and holds team meetings as necessary.
• Coordinates the setup and delivery of food to the patients as well as other nutrition products and services.
• Ensures dietetic information for use by kitchen personnel in preparation of food is correct. Tallies portions and kinds of foods for each type of diet (regular or modified). Processes new diets and changes as required.
• Coordinates loading, delivery, and pickup of food carts on schedule. Assists as needed to expedite the flow of work in kitchen and food service. Prepares individual menus for meal trays.
• Oversees purchasing and utilization of all nutrition products and supplies. Makes recommendations as to the purchase of capital equipment, as well as taking measures to control food cost waste and good asset management.
• Trains and develops a team providing direct patient interaction. Sets day-to-day production.
• Creates action plans for the improving patient satisfaction. Tracks plan outcomes and returns feedback into long-term initiatives and goal-planning. Assists in the development of plans, methods and procedures for improving the overall operations of the department, including quality improvement processes.
• Collaborates with operations and clinical leadership to solicit, gather, and summarize feedback to be addressed and/or implemented in quality improvement initiatives.
Other information:
Required
• High school diploma or equivalent
• Two (2) years food service experience
• One (1) year supervisory experience
Job Details
Legal Employer: Pardee - HCHC
Entity: Pardee UNC Health Care
Organization Unit: Dietary Services
Work Type: Full Time
Standard Hours Per Week: 40.00
Work Assignment Type: Onsite
Work Schedule: Variable
Location of Job: PARDEEHOSP
Exempt From Overtime: Exempt: No
Qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, genetic information, disability, status as a protected veteran or political affiliation.
Description
Become part of an inclusive organization with over 40,000 teammates, whose mission is to improve the health and well-being of the unique communities we serve.
Summary:
The Supervisor of Patient Dietary Services coordinates and develops a segment of kitchen service activities including the delivery of food to the patient floors in collaboration with departmental leadership. This role also helps to develop foodservice operations quality in response to quality and satisfaction feedback.
Responsibilities:
• Trains/orients, directs and supervises kitchen service associates. Participates in hiring and performance management processes. Participates in supervisory and other meetings and holds team meetings as necessary.
• Coordinates the setup and delivery of food to the patients as well as other nutrition products and services.
• Ensures dietetic information for use by kitchen personnel in preparation of food is correct. Tallies portions and kinds of foods for each type of diet (regular or modified). Processes new diets and changes as required.
• Coordinates loading, delivery, and pickup of food carts on schedule. Assists as needed to expedite the flow of work in kitchen and food service. Prepares individual menus for meal trays.
• Oversees purchasing and utilization of all nutrition products and supplies. Makes recommendations as to the purchase of capital equipment, as well as taking measures to control food cost waste and good asset management.
• Trains and develops a team providing direct patient interaction. Sets day-to-day production.
• Creates action plans for the improving patient satisfaction. Tracks plan outcomes and returns feedback into long-term initiatives and goal-planning. Assists in the development of plans, methods and procedures for improving the overall operations of the department, including quality improvement processes.
• Collaborates with operations and clinical leadership to solicit, gather, and summarize feedback to be addressed and/or implemented in quality improvement initiatives.
Other information:
Required
• High school diploma or equivalent
• Two (2) years food service experience
• One (1) year supervisory experience
Job Details
Legal Employer: Pardee - HCHC
Entity: Pardee UNC Health Care
Organization Unit: Dietary Services
Work Type: Full Time
Standard Hours Per Week: 40.00
Work Assignment Type: Onsite
Work Schedule: Variable
Location of Job: PARDEEHOSP
Exempt From Overtime: Exempt: No
Qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, genetic information, disability, status as a protected veteran or political affiliation.
About UNC Health
Our mission is to improve the health and well-being of North Carolinians and others whom we serve. We accomplish this by providing leadership and excellence in the interrelated areas of patient care, education and research.
UNC Health and its 33,000 employees, continue to serve as North Carolina’s Health Care System, caring for patients from all 100 counties and beyond our borders. We continue to leverage the world class research conducted in the UNC School of Medicine, translating that innovation to life-saving and life-changing therapies, procedures, and techniques for the patients who rely on us.
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