North Arkansas Regional Medical Center

  • Food and Nutrition Supervisor

    Job Location US-AR-Harrison
    Job ID
    Food Services
    Full-Time 80
  • Overview

    Purpose:  The candidate is a member of the health care team positively affecting patients, their families, and hospital staff. This is accomplished through the ability to use oral and written communication. The FANS supervisor serves as a customer service ambassador by ensuring the food we serve always meets or exceeds our standards of excellence at all times. While they report to the FANS Manager, is it expected that this person will take responsibility for setting the expectation for all team members to work as a team to maximize productivity. The FANS supervisor is the example of standards at all times, whether it is cleanliness, organization, or quality. They are also responsible for the speed and accuracy of the team. The FANS supervisor must be able to work effectively w/limited supervision to demonstrate leadership in order to motivate others.

    Position Relationships: Reports to Clinical Dietitian/Department Director

    Positions Supervised: Any employee who is involved in the service of patient meals and, specifically, host/hostess 

    Contacts: All hospital employees, department managers, kitchen staff, visitors, patients, and families, vendors


    Work Environment:  Institutional Kitchen/cafeteria Hospital, Patient Rooms, Office Type Setting


    Physical Demands:  Ability to move about freely. Ability to communicate effectively both oral and by computer.



    This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in success of food quality.

    Manage food quality standards by consistently monitoring the temperature of hot food as well as ensuring that cold food is stored according to standards.

    Responsibility for food safety

    Perform basic repair as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs

    Develop and cross train all team members

    Ensure a sense of urgency from all kitchen team members at all times.

    Assign daily work stations and manage breaks

    Ensure cleanliness

    Manage day to day to operation

    Identify and solve real problems

    Enforce core values

    Hold each other accountable

    Improve performance

    Specific Responsibilities:

    Provide oversight to the cleaning program as written

    Ensure consistent and accurate record are kept for temperature logs, temperature critical control point

    Ensure consistent application of the timed holding system

    Monitor and manage kitchen and cafeteria meal waste

    Manage inventory rotation and product standards

    Assess and determine nutritional diet alterations based on patient medical notes and history.

    Confer with nursing and other disciplines regarding patient’s nutritional care

    Update and maintain patient diet records appropriate to local and state guidelines.

    Must be familiar with each position in the kitchen to step in to work and/or locate appropriate personnel coverage if necessary

    Ensure weekly cleaning sheets are completed

    Attendance Policy:

    Maintains a satisfactory attendance record

    Weekly Schedule:

    An average work week would be estimated at 40hours and is negotiable as it relates to actual scheduling. It would be expected that the FANS supervisor would be available to handle or address issues as they arise in an ever changing business environment.






    A professionally qualified Certified Dietary Manager meeting the educational and training requirements established by the Dietary Managers Association (CDM), an employee who has proven themselves capable and who is actively involved in becoming a CDM, or 4 year Bachelor Degree in Food and Human Nutrition and Hospitality or Registered Dietetic Technician (DTR) meeting the educational and training requirements established by the Academy of Nutrition and Dietetics. An Associate’s degree in nutrition or dietetics is required if a DTR. Successful completion of the Certified Board for Dietary Managers course and certification test within eighteen months of taking the position, or Registration Exam for Dietetic Technician and maintenance of registration, and approved continuing professional education (CEU’s) every five years is mandatory.

    CDM, B.S. Nutrition and Hospitality, Dietetics or related field



    2 years’ experience in quantity food service and /or equivalent education and experience


    Hospital experience

    Degrees, Licensure, and/or Certification:

    CDM, Certified Dietary Manager meeting training, educational and certification requirements of the Dietary Managers Association


    Knowledge, Skills, and Abilities:

    Organizational skills to prioritize daily task

    Positive attitude

    Understanding all key business standards related to food service and cleanliness

    Communicating with FANS department director with basic repair and up keep of the facility including equipment

    Effectively lead the development of others including work relationships with emphasis on exceptional work environment for all employee

    Delegate daily tasks and hold the team accountable for those tasks

    A thorough knowledge of our recipes and recipes procedures in order to effectively manage the standards with kitchen team members

    Develop a mutual respect with team members to ensure success and excellence




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