Food Services Supervisor

Position to start in July 2026.

WHO WE ARE:
Wood County Norwood Health Center has a great passion for helping the members of our community. As an employer, we strive to provide a work environment where diversity and differing opinions are valued, creativity is encouraged, continuous learning and improvement are fostered, teamwork and open/honest communication are encouraged, and meeting customer needs through quality services is a shared goal across all departments. If you have a background in mental health and a passion to help the members of our community, please consider joining our team!

WHAT WE OFFER:
In addition to who we are, Wood County team members are offered competitive salaries, flexible schedules, and excellent benefits, including:
*Health Insurance – we offer low premiums and low deductibles, with excellent coverage!
*Dental Insurance
*Vision Insurance
*Wisconsin Retirement System (WRS) – This is one of the best-funded public pension plans in the U.S.!
*457 deferred compensation plan
*Vacation and Sick Time – Start accruing for both on your first day!
*10 Paid Holidays
*Flexible Spending Account to set aside pre-tax dollars for childcare and medical expenses
*Life Insurance
*Short and Long-Term Disability
*Wellness Incentive Plan
*Public Student Loan Forgiveness (PSLF) program
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Wage: $61,256 to $69,305.60/annually

Purpose of Position
The purpose of this position is to plan, organize, supervise, and direct all administrative and operational activities of the dietary department for Norwood Health Center’s nursing home and psychiatric hospital units according to applicable standards, rules, and regulations.

Essential Duties and Responsibilities
The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.
1. Oversees safe and timely meal preparation, including the provision of meals and/or supplements in accordance with clients’ needs, preferences, and care plan.
2. Purchases foods, materials, and supplies. Ensures safe receiving, storage, preparation, and service of food.
3. Directs and completes menu planning, including responding to resident preferences, substitution lists, therapeutic diets, and industry trends. Obtains menu approval from dietician.
4. Communicates and collaborates with contracted dietician regularly to meet client nutritional needs.
5. Oversees department sanitation and safety and conducts chemical safety in-services when necessary.
6. Monitors regular and therapeutic diets, including texture of foods and liquids to meet the specialized needs of clients, following IDDSI guidelines.
7. Inspects meals and ensures that standards for appearance, palatability, temperature, and serving times are met. Ensures that foods are prepared according to production schedules, menus, and standardized recipes.
8. Plans annual operating and capital budgets. Forecasts food, materials, supplies, equipment and staffing levels. Submits and recommends budget to the Administrator. Approves and verifies billing statements and vouchers for payment.
9. Recruits, interviews, hires, trains, directs, coaches, evaluates, supervises, and provides corrective action to dietary staff, including Congregate Meal Coordinator, Cooks, and Dietary Aides.
10. Directs monthly departmental meetings and in-services for dietary personnel. Plans and schedules personnel on a monthly basis.
11. Performs regular departmental audits to ensure regulatory compliance. Must maintain current knowledge of relevant regulations and standards of care and prepare dietary staff for the state and federal surveys.
12. Oversees the Congregate Meal Program. Forecasts annual revenue and expense budgets for the program. Develops and maintains monthly spreadsheets to properly manage the program. Delivers to meal sites when necessary.
13. Develops dietary portion of client care plans. Charts client dietary progress. Meets with clients to establish food preferences and dietary needs.
14. Reviews, revises, and implements, in cooperation with the interdisciplinary team the client’s nutritional assessment and plan of care. Documents concern that can be resolved, improved, or addressed to improve the resident’s nutritional status and eating function.
15. Completes the assigned MDS (Minimum Data Set assessment) section according to required timeline and attends care conferences.
16. Ensures proper inventory and dating of food and condiments are maintained in the kitchen, and on the care units through audits of refrigerators and kitchenettes.
17. Conducts a physical inventory in June and December. Maintains inventory records.
18. Reviews and updates departmental policies and procedures. Directs departmental Quality Assurance Performance Improvement (QAPI) activities.
19. Attends and participates in department, department head, QAPI, safety committee, and other meetings, as needed.
20. Updates dietary manual annually and obtains approval from medical director and dietician.
21. Responsible to know and practice the safety policies of the County and Norwood. Perform all job tasks in a safe and responsible manner.
22. Must be familiar with and exemplify the Wood County Core Values and serve with courtesy and respect in accordance with the Wood County Code of Conduct.

Additional Tasks and Responsibilities
While the following tasks are necessary for the work of the unit, they are not an essential part of the purpose of this position and may also be performed by other unit members.
1. Processes new diet orders and diet changes. Keeps diet cards updated.
2. Assists with deliveries from food distributor using FIFO inventory method when necessary.
3. Purchases groceries from local merchants when needed.
4. Performs department tasks as needed in absence of normally assigned personnel.
5. Collaborates with activities personnel for any upcoming special events.
6. Attends events, meetings, and trainings.
7. Completes all assigned training and skills competency.
8. Communicates and interacts professionally, effectively and tactfully with clients, visitors, families, and peers.
9. Participates in all Life Safety and emergency drills and trainings. Participates in Vistelar (de-escalation) training and responds to stats on care units.
10. Any other duties as may be assigned.

Minimum Training and Experience Required to Perform Essential Job Functions

Minimum requirements include one of the following:
• Certification as a dietary manager, preferred.
• Certification as a food service manager.
• Has similar national certification for food service management and safety from a national certifying body.
• Has an associate’s or higher degree in food service management or in hospitality, if the course of study includes food service or restaurant management, from an accredited institution of higher learning.
• Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations including, but not limited to, food-borne illness, sanitation procedures, and food purchasing/receiving.

Five years food service experience with two years’ prior supervisory experience, or any combination of education and experience that provides equivalent knowledge, skills, and abilities.

AA/EEO

https://careers.woodcountywi.gov/

Deadline Note: