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Food Services Supervisor 1-diet Technician
2 weeks ago
Within the context of a patient/resident/client and family centered model of care and, in accordance with the Mission, Vision and Values, and strategic directions of Providence Health Care (PHC), the person promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff.
Reporting to the Manager, Food Services or designate, the Food Service Supervisor I (FSS1)/Diet Technician ensures diet orders are compliant and meet the provisions for nutritional care as determined by Clinical Nutrition for inpatients and outpatients using the nutrition software program. The FSSI/Diet technician is the liaison between Clinical Nutrition and Food Services. Conducts nutritional screening of patients/residents for malnutrition risk, visits patients to obtain diet related information regarding nutritional and therapeutic diet needs; identifies patient/resident food preference/food tolerance/food acceptance; charts activities in patient/resident medical record such as meal intake, diet and diet-related information; inputs and/or updates patient/resident diet and diet-related information into a computerized system.
In addition, the position oversees the daily food service in assigned areas including supervising designated staff, maintaining and updating manual and computerized records such as the staffing schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities. Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff.
**Skills**: Ability to communicate effectively both verbally and in writing.
Ability to deal with others effectively.
Physical ability to carry out the duties of the position.
Ability to supervise.
Ability to organize work.
Ability to operate related equipment.
**Education**: Graduation from a recognized two-year program in Food Service Supervision plus one year’s recent, related experience or an equivalent combination of education, training, and experience. Food Safe Certificate 1.
**Duties**: Supervises designated staff by preparing schedules, scheduling and coordinating work assignments, and evaluation employee performance and determining related training and orientation requirements.
Visits patients and/or family members during assigned meal rounds to obtain and exchange diet-related information to ensure that the food is consistent with assigned nutritional plan and to ensure food service quality and preferences and any other dietary needs are met; charts food intake, and forwards this information to the Registered Dietitian or designate. Acts as a liaison between Clinical Nutrition and Food Services.
Conducts nutritional screenings for malnutrition risk using standardized forms and provides information to Registered Dietitian for further evaluation.
Reviews the patient information as required and liaises with other staff to obtain necessary information. Enters and processes information using nutrition computer system.
Sets up nourishments and marks menus as per standard diet writing guidelines. Prepares and oversees the inventory of specialty formula.
Conducts computerized nutritional analysis of menus, recipes and food records.
Maintains manuals and statistical information for the department. Participates in the department’s Quality Assurance Program including participation in audits and inspections and provides input into patient/resident menu revisions.
Oversees trayline and checks trays for accuracy; oversees the preparation, portioning and/or serving of meals; performs cooking and/or Food Service Worker duties as required.
Evaluates meals being served to ensure established standards of quality and quantity are maintained.
Oversees and updates standards and procedures for assigned area.
Carries out and participates in staff meetings.
Ensures food, physical safety and sanitation practices and procedures are adhered to and that staff work in compliance with established safe work practices and procedures. Conducts regular sanitation inspections and initiates corrective action as required.
Ensures equipment is operating and safe; notifies Manager/Coordinator of equipment requiring servicing.
In consultation with the Manager/Coordinator, plans menus and develops recipes according to nutritional and therapeutic diet needs of the facility.
Estimates food requirements, orders and receives supplies, and resolves discrepancies with suppliers. Maintains accurate and timely inventories and provides daily reports related to cost control.
Assists with planning and executing special assignments/projects and any required follow up.
Monitors expenditures for assigned area; makes recommendations regarding budget for assigned area.
Oversees the storage of food and related items; establishes and ensures maintenance of food rotations in order to minimize spoilage and waste.
Maintains records of staff such as names, addresses, phone numbers,
