Baylor St. Luke’s Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care, neuroscience, oncology, transplantation, and more. Our team’s efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment, our new McNair Campus is designed around the human experience—modeled on evidence-based practices for the safety of patients, visitors, staff, and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care, research, and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve.

                Essential Key Job Responsibilities

1. Directs storeroom clerk, cooks & other Food and Nutrition Services (FNS) team members, and provides for the operational needs of these positions. Supervisor will collaborate in implementing and sustaining infection control practices with clerk/designee to create a safe, sanitary, and orderly storage facility.  
2. Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff. This data is relayed to the management team and/or staff whenever necessary. 
3. Maintains adequate staffing for daily needs reflecting cost efficiency. Assists with recruiting, hiring and managing the performance of staff. Assigns staff and workload, respecting changing priorities in daily operations. 
4. Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services. 
5. Performs other duties as assigned by the leader.

The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned.

Minimum Qualifications

Required Education and Experience
Two (2) years of experience in foodservice or one (1) year of hospital nutrition experience.
Preferred Education and Experience
Associate degree or equivalent combination of education and experience.

Required Licensure and Certifications
Registered Dietitian or Certified Dietary Manager within 24 months
ServSafe Food Protection Manager upon hire
ServSafe Allergen (ServSafe Gen) within 60 days

FHP:- within 30 days or state requirement

FHP ANSI approved or ServSafe: TX

Required Minimum Knowledge, Skills, Abilities, and Training
None