Supervisor - Infant Nutrition (1.0 FTE, Rotating)

Category: Clinical Services
Job Type: Full-Time
Shift: 
Req: 15922
FTE: 1

Clinical Services

1.0 FTE, 8 Hour Rotating Shift
 

At Stanford Children’s Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.
 

Job Summary

 

This paragraph summarizes the general nature, level and purpose of the job.

 

Under the direction of Food Service Managers, the Supervisor-Infant Nutrition provides direct supervision of specific work groups and has accountability for front-line staff of the Infant Nutrition team. Ensures adherence to high quality standards and sanitation procedures. Models exemplary behaviors for the members of the staff.

 

 Essential Functions

 

The essential functions listed are typical examples of work performed by positions in this job classification.  They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities.  Employees may also perform other duties as assigned.

 

Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.

 

Must perform all duties and responsibilities in accordance with the hospital’s policies and procedures, including its Service Standards and its Code of Conduct.

 

QUALITY AND SANITATION:

  • Maintains and develops departmental relationships and patient satisfaction for food & nutrition services.

  • Promotes nutrition services and stays current with most recent nutrition-related trends, research, policy, certifications, and standards of practice.

  • Ensures compliance with all federal, state and local regulations as well as Sodexo/client policies and procedures (e.g. Health Dept., HIPAA/Privacy Act, Joint Commission, quality assurance, safety, operations, and personnel).

  • Ensures high standards of quality and sanitation by utilizing established tools and quality monitors.

  • Ensures compliance with departmental  procedures, initiating corrective action for sanitation discrepancies.

  • Monitors the safe storage and handling of food and milk items.


FOOD SERVICE COORDINATION:

  • Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices.

  • Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas to improve quality and efficiency of services to patients; assists staff by performing some of the food service activities as needed.

  • Notifies management of any food shortages, menu changes, changes or shortages in formula inventory, and equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of foodstuffs.

  • Provide oversight of bar code scanning software and partner with IS teams and vendors to ensure the system is maintained and functioning appropriately to ensure patient safety


FOOD SERVICE SUPERVISION:

  • Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting.

  • Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.

  • Demonstrates proper operation and maintenance of kitchen and milk lab equipment, , food handling and storage, workplace safety, infection prevention, and sanitary procedures.



PRODUCT/SUPPLIES REQUISITION:

  • Typical tasks: determines formulas and additives to order based upon the inventory on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers; initiates purchase orders; ensures procedures are followed by the staff for receiving, storing, and issuing formula and human milk; recommends purchases of equipment to superior.

  • Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted.

 

 Minimum Qualifications

 

Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.

 

Education: Associates Degree in related field

Experience: Five (5) years of progressively responsible and directly related work experience.

License/Certification: Dietetic Technician, Registered (DTR) or Nutrition and Dietetics Technician, Registered (NDTR)

-AND-

Safe Serve Certification

 

 Knowledge, Skills, & Abilities

 

These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.

  • Ability to communicate effectively, both orally and in writing.

  • Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation.

  • Ability to plan, organize, prioritize, work independently and meet deadlines.

  • Knowledge of commercial kitchen equipment, food service, EMR, policies and procedures regarding storage, preparation and dispensing of human milk and formula, as well as patient meals.

  • Knowledge of food values and nutrition.

  • Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility and for a formula and human milk lab.

  • Knowledge of safe preparation and distribution of human milk, formula, and enteral feedings using appropriate equipment and aseptic techniques.

Physical Requirements

The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job. 

Equal Opportunity Employer

Lucile Packard Children’s Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance.
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