Providence Health & Services Food Services Supervisor - St. Elias in Anchorage, Alaska
Providence is calling a Supervisor, Food Services (Dietary, Day Shift, 1.0 FTE) to St. Elias Specialty Hospital. We are a community of caregivers delivering every day on our Mission to provide compassionate care that is accessible for all - especially those who are poor and vulnerable.
In this position you will:
SERVICE: Understands the needs for the Food and Nutrition customer and prioritizes work assignments and team efforts towards meeting these needs. Ensures that the processes and organized systems are used. Daily interacts with patients, customers, and caregivers to ensure that high quality meals and service is being provided by Food Service Employees. Assists with the coordination of Food and Nutrition work activities affecting other areas in a manner that minimizes disruptions and inconveniences of the customer. Responds to complaints and concerns in a manner, which demonstrates the organizations, core values. Trains all caregivers in positive and rewarding customer service. Measure and gauges systems and makes appropriate decisions in promoting exceptional customer service. Collects, tabulates, and compiles all menu selections for meal service.
LEADERSHIP AND COMMUNICATION: Builds trust, develops, coaches and trains caregivers to work as a team. Provides guidance for caregivers through clear and consistent communication. Encourages caregivers to use their talents to achieve the desired outcomes. Promotes positive public relations through effective an concise communications. Performs personnel functions including hiring, evaluations, performance management, and termination. Holds regular staff meetings on a routine basis to communicate to caregivers all appropriate departmental, hospital, and service area issues, QI data trends, customer satisfaction survey results and any changes, on a routine basis and in a manner which fosters understanding and feedback. Maintains effective communication with the medical staff, nursing and administration concerning Food and Nutrition. Appropriately credits team members for the effort and accomplishment of desired outcomes.
OPERATIONS: Routinely reviews the performance of Food and Nutrition teams against key indicators, and takes action when necessary to improve outcomes. Monitors Diet Aids to ensure the accurate records and documentation are maintained and complete. Makes a decision affecting the operation budget in a manner, which produces cost effective results. Reviews the total hours worked by Food Service caregivers to ensure that they are appropriate for the work output. Assists in the development of policies, procedures and competencies for Food and Nutrition and keeps them current. Reviews documentation periodically to ensure that documentation, etc., meet applicable standards such as Municipal, State, and Federal agencies and other regulatory guidelines. Schedules staff according to the needs of the department following budgetary guidelines. Supervises and reviews staff periodically to ensure that records, including work orders, labor reports, safety, purchasing, billing and charges are being met in a timely manner. Processes billings and completes spreadsheets through computer skills.
DEVLOPMENT AND TRAINING: Coaches and supports Food Service staff with the process of making decisions which support teamwork and produce intended outcomes. Plans and implements formal and informal staff in-service sessions in a manner which provides learning and education opportunities for team members. Provides constructive feedback to staff throughout the year, which supports the annual staff, evaluation process. Selects and develops staff who will meet the organizational objectives and purpose. Takes time and initiative to learn new skills, systems, and information pertaining to team leadership functions. Responsible for the training, recording and monitoring of the staff competency training program.
QUALITY IMPROVEMENT: Assist with the developing, implementing, and maintaining a Quality Improvement Program that improves the outcomes of Food and Nutrition Services and patient safety. Makes frequent inspections of all work, storage, and serving areas to determine that the regulations and directions governing dietetic activities are followed. Recommends or institutes change in techniques or procedures for more efficient operations.
TEAMWORK: Effectively interacts with other departments and teams to accomplish outcomes in a way which promotes teamwork and decision making at the lowest possible level. Encourages and if necessary directs staff to work directly with other team members when resolving issues. Develops and implements work schedules and work assignments fairly and equally, and in a manner which is consistent with staff learning and development plans. Participates with Food and Nutrition work activities as a team member on a daily basis.
WORKING ENVIRONMENT: Provides a pleasant work environment for the Food and Nutrition teams. Fosters a calm, balanced and focused approach for the team when working in a crisis situation or when resolving tense or emotional situations. Fosters and supports the mission through respectful words and deeds. Consistently integrates Providence core values in daily activities.
TECHINCAL: Maintains a comprehensive knowledge of food production, food and nutrition operations and management. Knowledge in the principles of supervision, employee relations, and labor laws. Ability to make decisions, delegate tasks, and evaluate team members. Maintains departmental policies and procedures in accordance with the Federal, State, and Municipal requirements. Demonstrates the understanding of increasing team efficiency by improving satisfaction with measurable outcomes in order to provide quality service and products to customers. Maintains annual certification and proficiency through utilization and attendance in continuing education and other information/knowledge and incorporates continuing education in day to day operations.
MENU DEVELOPMENT: Develops menus according to customer and patient needs and satisfaction, which includes attractive appearance, palatability, and meets nutritional guidelines. Menus will meet budgetary and regulatory guidelines.
NUTRITIONAL SUPPORT: Provides nutritional support and information to the Clinical Dietitians. Collaborates in gathering nutritional data for patient.
PURCHASING: Ensures an effective purchasing process in maintained for Food and Nutrition by requisitioning necessary products and supplies. Coordinates purchasing needs with production and other affected personnel. Develops procedures for purchasing, receiving and storage of required products and services adhering to any applicable contractual agreements. Determines quantities of products needed for special functions and events. Develops and maintains a record keeping system, processes billings and completes spreadsheets through computer skills. Manages and coordinates filing and processing of all purchase documents. Performs required research activities, (which includes assessing usefulness of new products), performs tasks necessary in the actual purchasing process including; evaluating supplier quotations, placing and expediting orders, scheduling deliveries, negotiating and otherwise communicating with suppliers. Manages inventories and disposal of scrap and obsolete and surplus materials. Develops product specifications, product budgets, assists in selecting capital equipment and construction purchases needs. Selects suppliers according to current contracting, arranging for deliveries, following up on orders, dispensing of equipment and other items.
Completes Competency Plan for assigned job and functional area.
Promotes care and services that recognize age and diversity specific needs of customers served.
Respect for coworkers and supervisors by maintaining consistent and timely attendance. Honors self by taking pride in appearance while adhering to Food Services dress code.
Required qualifications for this position include:
H.S. Diploma or GED
Certification in Food, Safety, and Sanitation within 90 days of hiring
3 years Progressively Food/Dietary Services Management experience, including at least one year in a leadership role
Preferred qualifications for this position include:
Associate's Degree in Food Technology or Related Health Field
Dietary Manager's Certificate
About St Elias Specialty Hospital
Providence Health & Services Alaska is among nation’s best employers for healthy lifestyles! The National Business Group on Health, a non-profit association of large U.S. employers, has honored Providence Alaska for its commitment and dedication to promoting a healthy workplace and encouraging our caregivers (employees) and families to support and maintain healthy lifestyles.
St Elias Specialty Hospital provides full-service, comprehensive care to all Alaskans, a role unmatched by any other in the state. Within our community, you will find top notch ski resorts, kayaking, and wildlife. Enjoying the outdoors is just one of many reasons to live in and explore Alaska!
We offer comprehensive, best-in-class benefits to our caregivers. For more information, visit
As expressions of God’s healing love, witnessed through the ministry of Jesus, we are steadfast in serving all, especially those who are poor and vulnerable.
Providence is a comprehensive not-for-profit network of hospitals, care centers, health plans, physicians, clinics, home health care and services continuing a more than 100-year tradition of serving the poor and vulnerable. Providence is proud to be an Equal Opportunity Employer. Providence does not discriminate on the basis of race, color, gender, disability, veteran, military status, religion, age, creed, national origin, sexual identity or expression, sexual orientation, marital status, genetic information, or any other basis prohibited by local, state, or federal law.
Job Category: Non-Clinical Lead/Supervisor/Manager
Req ID: 298795