Supervisor Nutrition Services

Requisition ID
Employment Type
Full Time
Nutrition Services
Hours / Pay Period
Standard Hours
7a-7p 3 days per week
Facility / Process Level : Name
CHI St. Alexius Oakes


CommonSpirit Health was formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health. With more than 700 care sites across the U.S. & from clinics and hospitals to home-based care and virtual care services CommonSpirit is accessible to nearly one out of every four U.S. residents. Our world needs compassion like never before. Our communities need caring and our families need protection. With our combined resources CommonSpirit is committed to building healthy communities advocating for those who are poor and vulnerable and innovating how and where healing can happen both inside our hospitals and out in the community.


The Oakes Community Hospital is a licensed twenty (20) hospital and swing-bed facility. The Dietary Department serves meals for the patients, visitors, and special events and meetings. The patients receive therapeutic and nutritional foods which are necessary to sustain a happy and healthy life while at the Oakes Community Hospital. Confers with the Administrator and Human Resources on personnel matters of hiring, promotion, transfer, discharge, disciplinary actions and performance evaluations. Major departmental problems are solved at this level. Those problems which affect other Departments are reviewed with those Department Managers and the Administrator as appropriate.


This position is eligble for a $3,000 sign-on bonus!


Complies with all hospital and department policies.
Ensures food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time.
Plans menus, purchases food and assigns duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions.
Develops and prepares policies and procedures governing handling and storage of supplies, equipment, sanitation and record-keeping and compiling of reports.
Reviews Department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements and promotes more efficient operation of the Nutritional Services Department.
Reviews records and reports covering number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.
Plan, develop, organize, implement, evaluate, and direct the Dietary Department, its programs and activities.
Meet with Administration, Medical and Nursing Staff, as well as other related Departments in planning food service programs and activities.
Develop and maintain a good working relationship with Inter-department personnel, as well as other Departments within the Facility to assure that the Department services and activities can be properly maintained to meet the needs of the patients.
Develop and maintain Dietary objectives and standards.  Develops standards of performance, determines areas of responsibility, assigns responsibility and accountability and delegates authority to the various managerial, supervisory and professional members of the staff.
Assist in developing, implementing and coordinating dept. policies and procedures, patients care plans, Dietary manuals and job descriptions.  Review as needed.
Assure that Department personnel, patients and family follow established Dietary policies, procedures at all time.
Interpret Department policies and procedures to personnel, patients and family members as necessary.
Assist in the development of the Departmental budget as requested
Develop and participate in programs designed for inservice education, on the job training and orientation classes for newly assigned personnel.
Maintain an excellent working relationship with the Medical Profession and other Health related Facilities and Organizations.
Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the Department.
Meet with the Department on at least a monthly basis, and solicit advice from Inter-department Managers concerning the operation of the Department. Assist in identifying and correcting problem areas, and/or the improvement of services.
Participate in discharge planning, development and implementation of patient care plans, assessments.
Interview patients and families to obtain diet likes/dislikes (diet assessment).
Involve the patient and family in the planning of objectives and goals for the patient.
Plan normal and therapeutic diet menus as prescribed by the Provider.
Maintain current records that reflect Department expenditures, including food cost.
Determine Department staffing and evaluate performance.  Evaluates personnel on a regular basis according to prescribed guidelines. Collaborates with Human Resources on performance improvement matters, as required.
Maintain confidentiality of all pertinent patient care information to assure patient’s rights are protected.
Assure that a stock level of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times.
Inspect the Dietary area and practices for compliance with current regulations.
Serve on various committees of the Facility as required by existing regulations and appointed by the Administrator.
Work with the Consultant Dietitian in the implementation of changes as required.
Review complaints and grievances and make necessary oral/written reports to the Administrator.
Develop methods for determining quality and quantity of food served.  Check food for flavor, temperature and appearance. 
Delegate authority, responsibility and accountability to other responsible Department personnel.
Attend and participate in workshops, seminars to keep abreast of current changes in the Healthcare field.
Recommend to the Administrator the equipment and supplies needed for the Department.
Purchasing of the food service supplies, equipment, etc.
Assume the responsibility and accountability of directing the Dietary Department.
Assure that all progress notes charted are information and descriptive of the services provided and of the patients response to the services.
Assure that food storage areas are clean, properly arranged, and labeled at all times.
Check food production and food service to assure proper procedures are maintained at all times.
Review the therapeutic and regular diet plans and menu’s to assure they are in compliance with Provider’s orders.
Monitor adequate inventory control procedures.
Serve as the nutritional resource person for other members of the Hospital and Community.
Other duties as necessary and appropriate, or as may be directed by the Administrator.


  • Current Certified Dietary Manager, or certified within two years of hire.
  • Recent experience in managing the food services in an acute hospital.
  • UAP or CNA certification.


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