Supervisor Nutrition Services

Work in the heart of #humankindess at CHI St. Alexius Health Carrington Medical Center.

Our hospital is hiring a Supervisor in our Nutrition Services Department! The primary purpose of this position is to plan, organize, develop and direct the overall operation of the Nutrition Services department in accordance with current Federal, State and Local standards, guidelines and regulations, our established policies and procedures.

The Nutrition Services department serves meals for the patients, visitors, and special events and meetings which meet the daily nutritional and special dietary needs of patients, visitors, etc.  which are necessary to sustain a happy and healthy life while at the Carrington Hospital. 

Benefits:

While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance,and more!

About Us:

CHI Carrington Health now part of CommonSpirit Health formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health have a variety of skills from clinical to project management. In our Critical Access Hospital you will be exposed to the emergency department acute care (Med/Surg) swing bed surgery, outpatient treatment and so much more!

• Responsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team.
• Directs storeroom clerk and cooks and provides for the operational needs of these positions. Supervisor will collaborate in implementing and sustaining infection control practices with clerk to create a safe, sanitary, and orderly storage facility.
• Maintains communication with patients, staff, and customers regarding the level of services they receive from Nutrition Services staff. This data is relayed to the management team and/or staff whenever necessary.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Recruits, hires and manages the performance of staff. Assigns staff and workload, respecting changing priorities in daily operations.
• Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services.

• ServSafe certification required within one year of hire. Facility will provide appropriate study materials.
• Certified Dietary Manager certification required within two years of hire. Facility will provide appropriate study materials.

Preferred: 

• Three (3) years progressive experience in Food Service Operations with at least two (2) years of management experience preferred.
• Completed high school or equivalent knowledge level preferred.
• Associates degree in Culinary Arts or related field preferred.
• Equivalent experience will be considered.