Supervisor, Food and Nutrition

Position Summary Orlando Health Arnold Palmer Hospital for Children Providing compassionate care to the children, teenagers and young adults of Central Florida for more than 30 years, Orlando Health Arnold Palmer Hospital for Children is located on the downtown Orlando campus and includes 156 licensed beds for specialized care for children as well as the Bert Martin’s Champions for Children Emergency Department & Trauma Center, offering trauma care for children as the pediatric site of the Orlando Health ORMC Level One Trauma Center. State-of-the-art pediatric services are provided by a comprehensive staff that includes pediatric subspecialty physicians and a nursing team that is “Magnet” recognized for nursing excellence and high-quality patient care. The hospital also has earned national recognition for 12 consecutive years as a “Best Children’s Hospitals” by U.S. News & World Report and was included, together with Orlando Health ORMC, in the IBM Watson Health 100 Top Hospitals® list for 2021. Arnold Palmer Hospital for Children's Hospital Food and Nutrition Department is seeking a Supervisior, Food and Nutrition. The Supervisor, Food and Nutrition monitors the daily operations of patients and team members work flow efficiently and accurately in order to ensure high quality patient food service, and to directly supervise food and nutrition team members. Responsibilities Essential Functions  Assists in controlling expenses within area of responsibility.  Assists the Manager of Support Services or Operations Manager in attaining the financial goals for area.  Responsible for accuracy and timelines of reports, financial data and statistics.  Responsible for productivity and staffing that is appropriate to area.  Demonstrates and promotes the organization’s culture, values, and commitment to exemplary patient experience.  Conducts personal daily rounds, signing inspection reports and responding promptly, safely, and efficiently to all service or customer requests. Assures that there is adequate staff and supplies to always meet the customers’ expectations; that the staff is always professional in their conduct and appearance, and is committed to the highest possible customer satisfaction levels.  Demonstrates a proactive and enthusiastic attitude in striving for and meeting the department’s goals and objectives.  Recognizes the need for and demonstrates good communication and listening skills with customers, physicians, other staff, and their associates.  Promotes teamwork within their assigned process or department and within the organization.  Coaches and counsels associates as needed; provides continuous feedback on performance and applies appropriate development tools to assist in their individual growth.  Maximizes customer and guest satisfaction.  Responsible to see that all work assignments are carried out properly, safely and completely within the allotted time schedule; assuring that the quantity and quality of the work meets all standards even if he/she must perform some duties, as occasions may arise.  Able to complete departmental Environment of Care (EOC) audits and complete corrective action in a timely manner.  Understands and complies with Safety and Infection Control practices within areas of responsibility.  Assists the Site Coordinator or Operations Manager with revising and implementing changes in policies and procedures to meet all licensing agency requirements (e.g., The Joint Commission, Agency for Health Care Administration (AHCA), National Safety Foundation (NSF) Local & State Regulatory Agencies).  Supports all policies, procedures, goals and objectives of the hospital.  Assists the Manager of Support Services or Operations Manager with cross-functional and technical training programs.  Promotes associate ownership of work processes.  Communicates openly and freely with associates ensuring good two-way communication within the Department.  Manages various human resources functions including hiring, work assignments, coaching plans, and performance counseling.  Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.  Maintains compliance with all Orlando Health policies and procedures. Qualifications Education/Training Associates Degree. Four (4) years of directly related work experience may substitute for the associate degree (in addition to the requirements listed in the Experience section). Must possess technical competence in food service, food handling or nutrition. Licensure/Certification Must possess and maintain a valid Food Manager Certification from a Florida Department of Health approved provider; or ServSafe certification from the National Restaurant Association Educational Foundation accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Experience One year supervisory or group lead experience in Food and Nutrition. Essential Functions  Assists in controlling expenses within area of responsibility.  Assists the Manager of Support Services or Operations Manager in attaining the financial goals for area.  Responsible for accuracy and timelines of reports, financial data and statistics.  Responsible for productivity and staffing that is appropriate to area.  Demonstrates and promotes the organization’s culture, values, and commitment to exemplary patient experience.  Conducts personal daily rounds, signing inspection reports and responding promptly, safely, and efficiently to all service or customer requests. Assures that there is adequate staff and supplies to always meet the customers’ expectations; that the staff is always professional in their conduct and appearance, and is committed to the highest possible customer satisfaction levels.  Demonstrates a proactive and enthusiastic attitude in striving for and meeting the department’s goals and objectives.  Recognizes the need for and demonstrates good communication and listening skills with customers, physicians, other staff, and their associates.  Promotes teamwork within their assigned process or department and within the organization.  Coaches and counsels associates as needed; provides continuous feedback on performance and applies appropriate development tools to assist in their individual growth.  Maximizes customer and guest satisfaction.  Responsible to see that all work assignments are carried out properly, safely and completely within the allotted time schedule; assuring that the quantity and quality of the work meets all standards even if he/she must perform some duties, as occasions may arise.  Able to complete departmental Environment of Care (EOC) audits and complete corrective action in a timely manner.  Understands and complies with Safety and Infection Control practices within areas of responsibility.  Assists the Site Coordinator or Operations Manager with revising and implementing changes in policies and procedures to meet all licensing agency requirements (e.g., The Joint Commission, Agency for Health Care Administration (AHCA), National Safety Foundation (NSF) Local & State Regulatory Agencies).  Supports all policies, procedures, goals and objectives of the hospital.  Assists the Manager of Support Services or Operations Manager with cross-functional and technical training programs.  Promotes associate ownership of work processes.  Communicates openly and freely with associates ensuring good two-way communication within the Department.  Manages various human resources functions including hiring, work assignments, coaching plans, and performance counseling.  Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.  Maintains compliance with all Orlando Health policies and procedures. Education/Training Associates Degree. Four (4) years of directly related work experience may substitute for the associate degree (in addition to the requirements listed in the Experience section). Must possess technical competence in food service, food handling or nutrition. Licensure/Certification Must possess and maintain a valid Food Manager Certification from a Florida Department of Health approved provider; or ServSafe certification from the National Restaurant Association Educational Foundation accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). Experience One year supervisory or group lead experience in Food and Nutrition.