St. Luke's Health - Memorial Hospital in Lufkin, TX, paves the way for quality innovative health care in East Texas. With hospitals in Lufkin, Livingston, and San Augustine, St. Luke’s Health provides more than a quarter of a million patient services each year. Our facility is a collaboration between St. Luke’s Health and a team of specialized physicians focused on General and Interventional Cardiology, Sports Medicine, and Orthopedics, including Total Joint Replacement and Spine Care.
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.
We offer the following benefits to support you and your family:
Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. This position is over 50% direct leadership working hands on with the team.
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 the clerk 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. Actively working as a Supervisor within the food service.
6. Performs other duties as assigned by the leader.
Required Experience
Two (2) years Food Service experience or one (1) year of hospital nutrition experience required
A Food Handlers Permit is required within 30 days of hire
Preferred Education and Experience
Associate degree or equivalent combination of education and experience
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