OverviewSince 1885, CHI St. Alexius Health has been dedicated to leading health care in this region by enriching the lives of patients through the highest quality of care. We seek to continue our tradition of success and innovation with individuals dedicated to delivering the highest level of expertise and quality. Together we can continue to grow and support the legacy of CHI St. Alexius Health for many years to come.CHI St. Alexius Health is a regional health network with a tertiary hospital in Bismarck, the system also consists of critical access hospitals (CAHs) in Carrington, Dickinson, Devils Lake, Garrison, Turtle Lake, Washburn and Williston and numerous clinics and outpatient services. CHI St. Alexius Health manages four CAHs in North Dakota - Elgin, Linton, and Wishek, as well as Mobridge Regional Medical Center in Mobridge, S.D. CHI St. Alexius Health offers a comprehensive line of inpatient and outpatient medical services, including: a Level II Trauma Center, primary and specialty physician clinics, home health and hospice services, durable medical equipment services, a fitness and human performance center and ancillary services throughout western and central North Dakota.CHI St. Alexius Health is part of CommonSpirit Health, a nonprofit, Catholic health system dedicated to advancing health for all people. It was created in February 2019 through the alignment of Catholic Health Initiatives and Dignity Health. CommonSpirit Health is committed to creating healthier communities, delivering exceptional patient care, and ensuring every person has access to quality health care.ResponsibilitiesSTATEMENT OF PURPOSE: Works under the supervision of the Director or Assistant Director of Food and Nutrition Services. Manages the activities, staff and resources within the Food & Nutrition Department in order to contribute to the overall team effort of providing an optimal food service and nutritional care operation in accordance with the mission and philosophy of St. Alexius Medical Center. Supervises the positions and activities directly within the following assigned areas:Room Service Supervisor A.M.—Supervises room service, patient food service, dishroom and pot/pan washing. Takes calls for scheduling replacements in the absence of the Resource Specialist/Food Buyer. Coordinates the Hazard Communications Program for the department.Room Service Supervisor P.M.—Supervises room service, patient food service, dishroom and pot/pan washing, nourishments, and night stock. Coordinates the Sanitation/Safety Program for the department. Takes calls for scheduling replacements in the absence of the Resource Specialist.Production/Service Supervisor A. M.—Supervises production, cafeteria, Café Etc., catering services, and vending services. Assists with food preparation for special events. Oversees Food and Nutrition’s HACCP program.Production/Service Supervisor P.M.—Supervises receiving clerk, production, cafeteria, Café Etc., catering services, and vending services. Assists with food preparation for special events.ESSENTIAL DUTIES AND RESPONSIBILITIES:
Assures that optimal quality food service and nutritional care is provided which is prompt and courteous and that satisfaction is attained.
Accurately prepares and complies monthly reports, recipes/menus, and production sheets
Identify factors involved in annual budgeting and goal setting
Identify the role of the supervisor in annual budgeting and goal setting
Demonstrate knowledge of Ordering, Handling PO’s, Printing Orders, Xeroxing Requests, Mail, and Phones
Demonstrate Processes relating to Food and Nutrition in regards to Physical plant, Outside vendors, Central Services, Information Systems, BioMedical, Environmental Services, and Purchasing roles in supplying department needs
Demonstrate correct processes regarding Time and Attendance, Staffing, and Scheduling
Identify appropriate communication protocols within the organization and Food and Nutrition Department
Conduct evaluations based on established criteria
Demonstrate knowledge of disciplinary action utilizing St. Alexius Medical Center’s protocol
Identify strategies to manage conflict effectively
Demonstrate knowledge of policies managing infection control, safety and corporate compliance within the Medical Center
QualificationsTwo years associate degree as a Dietary Technician or BS or BA degree as a Home Economist from an accredited college or universityor High School Diploma with three years of experience in an institutional food service setting and successful completion of an approved extension course in food service management during the first year of employment as a supervisor.Pay Range$16.29 - $21.79 /hourWe are an equal opportunity/affirmative action employer.