Food Service Supervisor (Hours Vary Between 5:30am & 8pm)\n \n \n \n \n\nEmployment Type:\n \n \nFull Time\n \n \n \n \n\nLocation:\n \n \nWashington Regional Medical Center - Fayetteville, AR\n \n \n \n \n\nDepartment:\n \n \nPatient Food Service\n \n \n \n \n\nShift:\n \n \nOther\n \n \n \n \n\nFTE:\n \n \n \n \n \n \n \n\nJob Number:\n \n \nJO-2311-50229\n \n \n \n \n\nDate Posted:\n \n \n11/3/2023\n \n \n \n \n\nCategories:\n \n \nGeneral Support\n \n \n\n

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Washington Regional
Washington Regional Medical Center is our region’s only locally governed, community-owned, not-for-profit healthcare system. Our system includes a 425-bed acute care hospital located in the heart of Fayetteville supported by our clinic system - including primary, specialty and urgent care operations - that span across Northwest Arkansas into Harrison and Eureka Springs. Being heavily supported and invested in our community makes Washington Regional a unique employer, encouraging staff to give back to the community in which we live and work … and give back to each other.

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Washington Regional Mission, Vision and Values prove to be a firm foundation and inspiration from which we fulfill our purpose.
Mission: Washington Regional is committed to improving the health of people in communities we serve through compassionate, high quality care, prevention and wellness education.
Vision: To be the leading healthcare system in Northwest Arkansas --- the best place to receive care and the best place to give care.
Values: To treat others – patients and their families, visitors, physicians, and each other – as we would want to be treated.

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Position Summary
Responsible for monitoring the daily food service operations in an acute care establishment that includes but is not limited to the following: gathering nutrition data and applying data to help facilitate the overall operations; educating and providing ongoing training, hiring, disciplinary procedures and termination of employees as well as supervising staff. The supervisor continues to develop personnel by communicating the goals and vision of the department; upholds professional interaction; manages supplies, equipment use, sanitation and safety; supervises food production; and the business operations of the retail side of the department. This position has exposure to extreme in noise and temperature, cleaning chemicals and large industrial equipment as normally related to food service production areas. Majority of time is spent standing and or walking (up to 80% of work time.) Frequent lifting and carrying of up to 50 lb. (up to 30% of work time).

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Licenses/Certifications Required Dietary Managers Certification

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Specific Educational and Skill Competencies Required
This position will have the education, training, and experience to competently perform the responsibilities of a dietary supervisor and has proven this by passing a nationally-recognized credentialing exam and fulfilling the requirements needed to maintain certified status, knowledge of hospital setting and dietary practices and techniques at a level normally acquired through one year of experience in an acute care hospital or customer service setting. Must possess excellent communication skills and be able to deal with patient and staff members in a courteous and tactful manner.

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