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Hospital: 701-965-6384
Crosby Clinic: 701-965-6349
Care Center: 701-965-6086

FNS Supervisor

ESSENTIAL DUTIES AND RESPONSIBILITIES

Under the general supervision of the Administrator, directs and coordinates activities of kitchen workers preparing and cooking foods for residents, staff and visitors. Supervises staff when preparing meals. Supervises dish room procedures ensuring that proper techniques are utilized and that established procedures and standards are maintained. Maintains quality control measures to ensure temperature, attractiveness and palatability of food. Ensures food is prepared, cooked and portion size is per established policies and procedures. Ensures cleaning and sanitation requirements are maintained. Inventories all paper products, staples, supplies, i.e., dietary products on a weekly basis. Inventories unit kitchens and supplies them with items, i.e., milk, juices, cookies, tea, on a regular basis. Supervises the ordering of supplies for the department. Provides orientation, training and in services for employees. Performs any or all of the duties in the kitchen, tray line, dining room and dish rooms, as required by staffing problems. Inspects all work areas to ensure cleanliness and condition. Ensures infection prevention and control practices are always maintained. Maintains temperature logs for food, refrigerators and freezers. Performs all aspects of resident care in an environment that optimizes resident safety and reduces the likelihood of medical/health care errors. Supports and maintains a culture of safety and quality. Demonstrates understanding of the work of positions supervised, assigns daily work clearly, and gives staff authority to complete. Updates staff on changes in work or workplace, including relevant resident or patient changes. Listens and responds appropriately to accommodate requests for assistance and/or meal preferences. Follows chain of command, as appropriate, when reporting issues or concerns.

QUALIFICATIONS AND EDUCATION

• High school graduate or equivalent.
• Completion of an accredited dietary manager’s course or state approved equivalent education is required according to state regulations. This may be acquired once hired, with the expectation of completion in one year.
• Previous health care or Skilled Nursing Facility food service experience, preferred.
• Previous supervisory experience, preferred.
• Able to communicate effectively in English, both verbally and in writing

PHYSICAL DEMANDS

See complete job description

Applications can be completed below or picked up in the business office. A full job description is available per request to Marianne Wamhoff, HR. ext. 409 or email mwamhoff@dcstlukes.org.