Nutritional Services Supervisor - Food Production Center - Orlando - Full Time
Orlando seeks to hire a Supervisor who will embrace our mission to extend the healing ministry of Christ.
Located on a lush tropical campus, our flagship hospital, 1,107-bed Florida Hospital Orlando, serves as the major tertiary facility for much of the Southeast, the Caribbean and South America. Florida Hospital Orlando houses one of the largest Emergency Departments and largest cardiac catheterization labs in the country. We are already one of the busiest hospitals in the nation, providing service excellence to more than 32,000 inpatients and 125,000 outpatients each year.
The Food Production Center, located on the Orlando campus, is a high volume production facility. Our team of chefs, cooks, bakers, production assistants and drivers produce and deliver food for patients, staff members, doctors and visitors for all Florida Hospital campuses.
Generally working shifts between 9 am - 6 pm.
The Nutritional Services Supervisor oversees services to patients and customers, including catering and production functions. Works closely with the Manager and Director to establish expectations, plans, and priorities. Holds staff accountable for standards, such as sanitation and productivity; communicates effectively with employee team and management; conducts team meetings, employee recognition, and diversity awareness. Trains and schedules employees; conducts positive discipline and performance evaluations; checks in deliveries and reviews invoices; remains visible in the work area and ensure deadlines are met. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.
Ability to read, write (legibly), and speak English
Team and service-oriented.
Positive and supportive attitude toward diverse employees.
Creative, innovative, and receptive to change.
Proficient in Windows Office Suite, especially Outlook, Word, and Excel
Mathematic capabilities essential to job duties
Bi-Lingual-English required/Spanish (Preferred)
CBORD computerized NSS/FSS programs (Preferred)
1-year experience working in the hospitality industry (Required)
Culinary Arts degree (Preferred)
Associates degree in hospitality or related field (Preferred)
2 years' experience in catering management, food production management, or healthcare foodservice (Preferred)
ServSafe certification or equivalent (Preferred)
Certified Dietary Manager (Preferred)
Culinary Arts certification (Preferred)
Licensure, Certification, or Registration Required:
Demonstrates through behavior Florida Hospital's Core Values of Integrity, Compassion, Balance, Excellence, Stewardship and Teamwork as outlined in the organization's Performance Excellence Program
Regulatory Compliance: Holds accountability for applicable internal and external inspections and audits; trains staff on inspection and audit criteria; incorporates Safety & Sanitation principles in all activities; teaches standards of cleanliness, sanitation, and safety; performs daily inspections of work areas, including temperature logs, cleaning schedules, and Image Standards; collaborates with Engineering and EVS to ensure timely resolution of issues; motivates and mentors employees to work safely by teaching and adhering to standards for body mechanics, equipment safety, disaster preparedness and response, security issues, fire safety, and all emergency conditions and staff response.
Communication: Communicates effectively and timely, both verbally and in writing, including internal communication logs, email, and telephone; meets communication deadlines; uses appropriate spelling, grammar, body language, gestures, tone and volume of voice; understands and conveys information to staff, including inspection, audit, and scorecard results; considers DISC style and diversity during interactions; facilitates and encourages open team communication; takes ownership for sharing information with staff; actively participates in internal and external meetings and committees.
Employment Engagement and Growth: Practices knowledge of the Employee Satisfaction Survey standards and participates in action planning and implementation of improvement activities; actively participates in new employee onboarding and orientation; ensures completion of all items on the New Hire Education Tracking; conducts Energizers and team meetings, including writing agendas and minutes; plans and conducts employee recognition and integrates diversity awareness into celebrations; supports growth of team members, assisting team members to find resources for development; mentors staff to work as a cohesive, engaged team that provides seamless, friendly, world-class service; participates in employee rounding.
Human Resource Management: Oversees employee performance, cross-training, and scheduling; coordinates shift coverage issues while minimizing overtime hours and agency use; ensures continuous updating of job routines and area training materials; develops and delivers positive discipline and performance evaluations; monitors time and attendance; suggests plans to maximize the management of Position Control; directs employees to appropriate resources for HR issues, such as LOA / FMLA.
Finance & Profitability: Practices stewardship while managing resources, including increasing revenue and employee engagement while controlling labor use, turnover, inventory, supplies, and equipment; takes action to reduce waste; checks in deliveries and reviews invoices; uses and understands software and reports that help manage finance; considers food cost and labor with menu development and pricing; models correct food portioning; accountable for safe audits, cash handling, and deposits.
Operational Awareness: Remains visible and available in the work area to support staff and engage with customers; works proactively to ensure operational efficiency; monitors equipment is functionality; ensures appropriate staffing, and that food inventory vs. menu needs is sufficient to avoid closing stations, modifying service, and minimizing food substitutions; ensures the efficient completion of required operational duties and meets standards, including production, quality, timely services, and temperature monitoring; meets all operational deadlines; has complete knowledge of menu; ensures correct signage and pricing; demonstrates ability to operate equipment and work positions; ensures CREATION Health materials and concepts are implemented; participates in patient and customer rounding.
Technology: Successfully navigates InSite, SharePoint, and Net Learning; uses G: and H:drives appropriately; creates and saves documents correctly, and uses document identifying footers; has appropriate competency for CBORD and Microsoft Office.
Leadership: Understands and interprets the results of internal customer and patient surveys, Press Ganey and HCAHPS; holds self and staff accountable for continuous process improvement, executing plans/projects and achieving goals in a cost-effective and timely manner; demonstrates professional growth by pursuing continuing education opportunities, including management classes and mentoring from experienced professionals; uses constructive criticism from leaders in personal development plan.
If you want to be a part of a team that is dedicated to delivering the highest quality in patient care, we invite you to explore the Supervisor opportunity with Orlando and apply online today.
Florida Hospital is dedicated to improving lives not only in Central Florida, but also around the world. As a destination hospital, we are committed to serving the health care needs of our patients with a holistic approach to heal the mind, body and spirit. We strive to be the hospital of choice for patients, physicians and employees. Over the last 100 years, Florida Hospital’s mission remains unchanged: to extend the healing ministry of Christ.