Administrative Supervisor, Food and Nutrition Services at UC HEALTH LLC in Cincinnati, Ohio

Job Description:

Administrative Supervisor, First Shift, Food & Nutrition Services

UC Health is hiring a full-time Administrative Supervisor for the Food & Nutrition Services for the first shift at Daniel Drake Center for Post-Acute Care.

The Administrative Supervisor will support Daniel Drake's emergency room (ER) and Level III Trauma Center, delivering high-quality care to patients based on assessed needs, established standards of care and according to policy and procedures.

About Daniel Drake Center for Post-Acute Care

Daniel Drake Center for Post-Acute Care is the regions premier provider of post-acute and transitional care services, offering a complete range of inpatient and outpatient services including medically complex care, skilled nursing, assisted living, wellness services and research. Daniel Drake Center helps patients recover from catastrophic injury and illness including multi-system organ failure, complex wound care, traumatic brain injury, stroke and spinal cord injury.

Daniel Drake is the only hospital-based skilled nursing facility in the Cincinnati region. Patients at Daniel Drake Center have access to many hospital-based services including 24/7 on-site physician coverage, pharmacy, diagnostic imaging, wound care and specialty physician consulting services. The availability of these on-site services allows for quick response to the complex and evolving care needs for our patients.Education and Experience Requirements:

• High School education required with culinary or dietary manager.


• "Serv Safe" Sanitation Certification required.


• 3-6 years in food service.


• Knowledge and skills in quantity food preparation methods, food safety and sanitation. Familiarity with basic principles of nutrition and therapeutic diets. Must be able to train subordinates, possess excellent communication and organization skills and be a strong leader.

At UC Health, we're proud to have the best and brightest teams and clinicians collaborating toward our common purpose: to advance healing and reduce suffering.

As the region's adult academic health system, we strive for innovation and provide world-class care for not only our community, but patients from all over the world. Join our team and you'll be able to develop your skills, grow your career, build relationships with your peers and patients, and help us be a source of hope for our friends and neighbors.

UC Health is committed to providing an inclusive, equitable, and diverse place of employment.

Join our team to BE UC Health. Be Extraordinary. Be Supported. Be Hope. Apply Today!

About UC Health

UC Health is an integrated academic health system serving Greater Cincinnati and Northern Kentucky. In partnership with the University of Cincinnati, UC Health combines clinical expertise and compassion with research and teaching-a combination that provides patients with options for even the most complex situations. Members of UC Health include: UC Medical Center, West Chester Hospital, Daniel Drake Center for Post-Acute Care, Bridgeway Pointe Assisted Living, University of Cincinnati Physicians and UC Health Ambulatory Services (with more than 900 board-certified clinicians and surgeons), Lindner Center of HOPE and several specialized institutes including: UC Gardner Neuroscience Institute and the University of Cincinnati Cancer Center. Many UC Health locations have received national recognition for outstanding quality and patient satisfaction. Learn more at uchealth.com.Job Responsibilities

Provides general supervisory coverage for food service personnel. This includes supervision of food production, sanitation, purchasing, patient tray assembly, cafeteria service and catering to insure food and services are provided on a timely basis at optimum temperature and appearance at most cost effective levels while maintaining superior service. score: N/A

• Interviews candidates for openings and make hiring recommendations or hiring decisions.


• Ensures that new associates are properly oriented and are aware of the performance expectations for their positions.


• Plans, delegates and organizes work assignments and special projects with staff.


• Evaluates staff's performance and provides feedback.


• Commends staf for good performance and recommends corrective action as warranted.


• Maintains a motivational and supportive working environment for staff.


• Recommends promotions, transfers, demotions or discharges.


• Communicates and administers personnel programs and procedures of area in accordance with approved policies.


• Meet managerial objectives set by food service manager.


• Provides opportunities for associate development through orientation to area, in services and continuing education.


• Periodically analyzes the work load and the human resources needs of the area. Recommends increases and decreases in staff.


• Maintains standards defined by local, state and federal regulatory agencies (local health department, fire department, OSHA, JCAHO, CARF, etc.)


• Directs and monitors food item production through frequent checks on cooking technique, advanced preparation, food temperatures and taste to insure quality. Assists with the development of menus for patients and cafeteria. Directs catering and evaluates presentation of all food products. Monitors retail and patient service operations to ensure cost effective, efficient and service oriented practices are maintained.


• Monitors and adjusts production forecast for all service areas. Monitors daily production and service areas, ensuring maximum safe utilization of production quantities and leftovers to achieve budget.


• Develops and tests recipes to enhance menu offerings as well as to ensure consistent quality and yield. Evaluates all recipes and new food products and recommend changes. Develops and communicates proper production technique to subordinates.


• Monitors controlled storage areas for food safety and to insure inventory quantities are maintained through routine ordering process. Evaluates quality and service of vendors to insure most cost effective outcomes.


• Monitors sanitation, infection control and safety. Routinely communicates pertinent information on other changes in practices to employees to maintain sound employee relation and enhance productivity. Includes employees in changes whenever possible to insure best outcomes.


• Assists in educational experience of dietetic interns in food service management, production and service. Directs chef's classes and teach basic skills to interns. Monitors and mentors the interns in development and production of theme meals.


• Performs other duties or responsibilities as assigned or need.

Provides general supervisory coverage for food service personnel. This includes supervision of food production, sanitation, purchasing, patient tray assembly, cafeteria service and catering to insure food and services are provided on a timely basis at optimum temperature and appearance at most cost effective levels while maintaining superior service. score: N/A

• Interviews candidates for openings and make hiring recommendations or hiring decisions.


• Ensures that new associates are properly oriented and are aware of the performance expectations for their positions.


• Plans, delegates and organizes work assignments and special projects with staff.


• Evaluates staff's performance and provides feedback.


• Commends staf for good performance and recommends corrective action as warranted.


• Maintains a motivational and supportive working environment for staff.


• Recommends promotions, transfers, demotions or discharges.


• Communicates and administers personnel programs and procedures of area in accordance with approved policies.


• Meet managerial objectives set by food service manager.


• Provides opportunities for associate development through orientation to area, in services and continuing education.


• Periodically analyzes the work load and the human resources needs of the area. Recommends increases and decreases in staff.


• Maintains standards defined by local, state and federal regulatory agencies (local health department, fire department, OSHA, JCAHO, CARF, etc.)


• Directs and monitors food item production through frequent checks on cooking technique, advanced preparation, food temperatures and taste to insure quality. Assists with the development of menus for patients and cafeteria. Directs catering and evaluates presentation of all food products. Monitors retail and patient service operations to ensure cost effective, efficient and service oriented practices are maintained.


• Monitors and adjusts production forecast for all service areas. Monitors daily production and service areas, ensuring maximum safe utilization of production quantities and leftovers to achieve budget.


• Develops and tests recipes to enhance menu offerings as well as to ensure consistent quality and yield. Evaluates all recipes and new food products and recommend changes. Develops and communicates proper production technique to subordinates.


• Monitors controlled storage areas for food safety and to insure inventory quantities are maintained through routine ordering process. Evaluates quality and service of vendors to insure most cost effective outcomes.


• Monitors sanitation, infection control and safety. Routinely communicates pertinent information on other changes in practices to employees to maintain sound employee relation and enhance productivity. Includes employees in changes whenever possible to insure best outcomes.


• Assists in educational experience of dietetic interns in food service management, production and service. Directs chef's classes and teach basic skills to interns. Monitors and mentors the interns in development and production of theme meals.


• Performs other duties or responsibilities as assigned or need.