What are the responsibilities and job description for the SUPV - DIETARY SVCS position at River Vista Behavioral Health?
River Vista Behavioral Health sits along the bluffs overlooking the San Joaquin River, this brand new, 128-bed facility, will provide high-quality and advanced behavioral health services to residents and visitors in the Central Valley. The new hospital will employ more than 250 people, including clinicians, nurses, mental health technicians, support staff and administration.
We are currently seeking a compassionate and hardworking DIETARY SUPERVISOR to be part of our Dietary Services Team. The Dietary Supervisor is responsible for supervising the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets. Responsible for monitoring inventory, ordering food supplies working with dietary manager and dietitian to ensure budget guidelines are adhered to.
QUALIFICATIONS
Education/Experience: High school graduate or equivalent. Must have at least two (2) years experienced in supervising a dietary services, preferably in a healthcare setting. Must have at least five (5) years experienced in quantity cooking, knowledge of modified diets; training in food service sanitation and possession of food service sanitation certificate as required; experience utilizing industrial kitchen equipment and utensils; and some prior kitchen supervisory experience helpful.
PRIMARY RESPONSIBILITIES
Open the kitchen and ensure organization of daily events.- Comply with facility and departmental policies and procedures regarding food services offered.
- Follow menus and recipes as provided by the Food Service Manager and Dietitian.
- Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
- Accurately prepare food for modified diets, consulting with Dietitian as required.
- Complete and prepare meals in a timely manner as prescribed by posted meal times.
- Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
- Document refrigeration and dish machine temperatures according to posted schedules.
- Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
- Maintain walk-in freezer, and storerooms in an orderly fashion, and properly date and label all food items.
- Adhere to appropriate portion control and avoid over production.
- Comply with established guidelines for sanitation and safety.
- Provide leadership to the other food service staff.
- Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.
- Support and encourage harmonious working relationships within the department, as well as with all employees in the facility.
- Report any equipment malfunction immediately to the Food Service Manager.
- Provide assistance with washing dishes and maintaining dish room in a clean and orderly fashion.
- Adhere to facility, department, corporate, personnel and standard policies and procedures.
- Attend all mandatory facility in-services and staff development activities as scheduled.
- Adhere to facility standards concerning conduct, dress, attendance and punctuality.
- Support facility-wide quality/performance improvement goals and objectives.
- Maintain confidentiality of facility employees and patient information.
- Complete monthly safety checks & report to Director any unsafe
- Assist with developing and providing inservice training to dietary staff.
- Work with director and staff to ensure HACCP guidelines are followed.
- Assist Director with training and evaluating employees.
Qualifications
Knowledge of basic therapeutic diets.- Knowledge of basic food service sanitation.
- Knowledge of food portion and waste control.
- Knowledge of industrial kitchen operations and procedures.
- Knowledge of industrial equipment and utensils, and skill in utilizing such.
- Knowledge of basic equipment repairs and adjustments.
- Skill in organizing and prioritizing workloads to meet deadlines.
- Skill in telephone etiquette and paging procedures.
- Effective oral and written communication skills.
- Ability to cook in large quantities.
- Ability to perform office procedures in absence of the Food Service Manager.
- Ability to read menus and recipes.
- Ability to communicate effectively with patients and co-workers.
- Ability to adhere to safety policies and procedures.
- Ability to use good judgement and to maintain confidentiality of information.
- Ability to work as a team player.
- Ability to demonstrate tact, resourcefulness, patience and dedication.
- Ability to accept direction and adhere to policies and procedures.
- Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).
- Ability to work in a fast-paced environment.
- Ability to meet corporate deadlines.
- Ability to react calmly and effectively in emergency situations.
PHYSICAL, MENTAL, AND SPECIAL DEMANDS
Ability to manipulate various kitchen equipment and utensils.- Ability to read menus and recipes.
- Ability to work within deadlines.
- Ability to stand and walk about the kitchen and facility frequently.
- Ability to stand up to 8 hours at a time.
- Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
- Ability to work in temperatures ranging from -0F. to 100F. and higher.
- Ability to stoop, kneel and bend daily.
- Ability to reach, twist and turn above and below the waist..
- Ability to use both hands to accomplish assigned duties.
- Prepared to handle hazardous chemicals as needed.
- Ability to see, taste, smell and hear to assess products served and produce a safe work environment.
MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES:
THIS SECTION DESCRIBES THOSE MACHINES, TOOLS, EQUIPMENT, AND OTHER WORK AIDES AN EMPLOYEE IN THIS POSITION MUST BE ABLE TO USE.
All kitchen equipment including ovens, mixers, steamers, toasters, steam tables, knives, slicer, tilt skillet, dishwasher, coffee maker, and hand held kitchen equipment and utensils.- Food and non-food supplies.
- Telephone and paging system.
- Recipe books, menus, production sheets.
- Business office machines.
- Policies, procedures, plans and program manuals.
Additional Requirements:
One of the nation’s largest and most respected hospital companies, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Steadily growing from a startup to an esteemed Fortune 500 corporation, UHS today has annual revenue nearing $10 billion. UHS is recognized as one of the World’s Most Admired Companies by Fortune; ranked #276 on the Fortune 500, and listed #275 in Forbes inaugural ranking of America’s Top 500 Public Companies.
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