Supervisor Foodservice - E

CHI St. Vincent, a regional health network serving Arkansas, is part of CommonSpirit Health. We have served Arkansas since 1888 with a history of many firsts. Together with more than 4500 coworkers, 1000 medical staff and 500 volunteers we consistently receive praise for care advancements. CommonSpirit Health was formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health in 2019. 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. CHI St. Vincent provides you with the same level of care you provide to others. We care about our team member well-being and offer benefits that complement and support your work/life balance.

As our Supervisor, Foodservice, you will be responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and contributing to the development of new operational systems as an active member of the management team.

Every day you will foster a collaborative environment, identify opportunities for process improvement, and contribute to strategic planning to enhance efficiency, quality, and staff satisfaction within the foodservice department.

To be successful in your role, you will strategically maintain and administer established operational systems within Foodservice, ensuring efficient daily operations and actively contributing to the development of new solutions. You will demonstrate exceptional leadership as a key member of the management team, proactively addressing staff needs, fostering a collaborative environment, and consistently striving to improve the quality and effectiveness of our foodservice operations.

• 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.
• 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.
• 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.
• Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services.

Required

• Two (2) years of experience in foodservice or
• One (1) year of hospital nutrition experience and
• Registered Dietician, within 24 - months or
• Certified Dietary Manager, within 24 - months and
• SERVSAFE MANAGER, upon hire and
• Servsafe General Certification, within 60 Days

Preferred

• Associates Other or Equivalent combination of education and experience, upon hire