Job Description

Northern Montana Hospital

Supervisor - Nutritional Services

1. Under the supervision of the Nutrition Services Manager, the Nutrition Services Supervisor coordinates activities and directs and supervises department workers preparing and serving food for clients, staff and visitors.
2. Performs essential clerical duties associated with department functions.

1. Person with or in the process of obtaining a high school diploma or equivalent with the ability to learn and follow written and verbal instructions.
2. Accurate typing ability.
3. Person must be able to respond in a timely manner to disaster drill activities as per hospital protocol.
4. Person must have a valid driver license and have a good driving record.

Scope of practice includes ….

1. Supervises kitchen workers cooking, preparing and serving food, dish room, pot and pan washing areas and cleaning positions to ensure that established procedures are used and standards of sanitation are met, following goals and objectives of department and hospital.
2. Performs quality assurance tasks such as checking and recording temperatures, checking texture, taste, accuracy of preparation, attractiveness, palatability and portion size.
3. Performs any or all of the duties of the diet office, kitchen, tray line, cafeteria, cleaning position, dish room and pot and pan areas as required by staffing problems.  Makes toast for steam table and places soup/cereal on trays.
4. Assists with the orientation of new employees.
5. Inspects each workstation at the end of each shift to ensure that all stations are in satisfactory condition for the next shift.
6. Assists in the planning and preparation of master patient menus, maintaining inventory, receiving, distribution, storage of food supplies and work schedules.
7. Monitors flow of client menus making rounds, assisting when necessary, picking up menus and preparing them for summarizing and performing summarization.
8. Keeps patient Kardexes current, recording diet changes as necessary.
9. Writes diets as assigned, charts in the medical record, inputs diet orders and allergies in MediTech.  Checks and records patient censuses.
10. Checks menus before each meal, making additions and deletions as needed.  Orders food from production unit accordingly.  Fills out nourishment labels for A.M., P.M. and H.S. nourishments.
11. Attends supervisor meetings to problem solve and improve quality of Nutrition Services.
12. Performs any other related duties as assigned or required.

Infrequent/marginal job functions:

1. Answers phones in accordance with hospital policy, relaying information as needed.
2. Assists in maintaining effective lines of communication with other departments involved in patient care.

Equipment:  Carts, computer, box knife, calculator, all production equipment outlined in job analysis for cooks and kitchen aide positions.

The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position.

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