Dietary Supervisor

Reports To Dietary ManagerEmployment Status Full-Time, Non-Exempt (Hourly)Schedule Early morning, day, weekend, and holiday rotation based on department needsPOSITION SUMMARYThe Dietary Supervisor provides daily leadership in the kitchen and supports the CDM. The role oversees food production, supervises Dietary staff, and makes sure department policies, procedures, and food safety standards are followed every shift. It makes sure meals are prepared safely, accurately, and on time for inpatients, employees, and community customers. When the CDM is unavailable, the Kitchen Supervisor acts as the person in charge. This frees the CDM to focus on regulatory compliance, budgeting, staffing, menu management, and other administrative work.ESSENTIAL DUTIES AND RESPONSIBILITIESSupervision and LeadershipDirects and monitors daily kitchen operations, staff assignments, and meal service timelines.Reinforces expectations, monitors daily tasks, addresses concerns as they come up, and promotes teamwork and accountability.Serves as the main link between the CDM and Dietary staff, and escalates personnel, operational, and safety concerns.Acts as the person in charge when the CDM is absent. May give performance input to the CDM, but has no authority to hire or terminate.Helps with scheduling, call-off coverage, shift adjustments, and timecard review in Paylocity.Trains, cross-trains, and orients new Dietary employees using the Dietary Orientation Guide.Food Production and ServiceOversees preparation of patient trays, therapeutic and modified diets, cafeteria meals, the salad bar, and special functions.Makes sure recipes, portion control, menus, diet orders, and food preferences are followed accurately.Checks tray accuracy and meal delivery times. Resolves late trays, guest trays, and diet discrepancies.Works hands-on on the line and fills in for cooks or other Dietary positions as needed.Food Safety, Sanitation, and Infection PreventionEnforces food safety, sanitation, and infection control standards based on CDC, Joint Commission, and New Mexico health department rules.Monitors and documents temperatures for food storage, holding, and dishwashing every day, and takes corrective action when readings fall outside the limits.Makes sure food is labeled, dated, stored, and rotated correctly, and that cleaning schedules are completed.Enforces dress code, hair restraint, hand hygiene, and personal hygiene rules, including unannounced inspections.Makes sure PPE and isolation meal-service procedures are followed for patients on transmission-based precautions.Inventory, Equipment, and OperationsHelps with ordering, receiving, inventory counts, and stock rotation. Helps reduce waste and control food costs.Makes sure kitchen equipment is used, cleaned, and maintained safely. Reports needed repairs to Plant Operations.Takes part in survey readiness, quality improvement activities, and department meetings.Reports incidents, accidents, and hazards promptly using hospital reporting procedures.OtherFollows CGH policies, HIPAA, the Code of Conduct, and the Compliance Program.Performs other duties as assigned.