Art Services Supervisor supervises all phases of creative development work from concept to completion. Oversees the creation of art, photo, copy, and layout project deliverables. Being a Art Services Supervisor ensures that all policies and standards that reinforce the organization's branding strategy and quality goals are followed. Supports a team of designers, copywriters, project managers and vendors with tools and resources required to complete assignments. Additionally, Art Services Supervisor monitors daily work progress and schedules, resolves issues to meet all production timelines. Typically requires a bachelor's degree. Typically reports to a manager or head of a unit/department. The Art Services Supervisor supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Art Services Supervisor typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
JOB DESCRIPTION:
The Nutrition Services Supervisor is a member of the nutritional services administrative team and is responsible for direct supervision of Cooks and Nutritional Aides on a day-to-day basis in concert with the other members of the departmental leadership team.
They are responsible for supervising and participating in preparing and distributing food to patients and staff on a daily basis and ensuring that the cook staff prepares kitchen production sheets according to patient preferences.
The Supervisor Nutrition Services oversees the completion of staff meals and catering needs by the cooking staff and represents the department in a professional and courteous manner to patients, employees and visitors. Responsible for ensuring safety and sanitation of the department, compliance with regulatory agencies and therapeutic diets. Responsible for assisting with fiscal management, staff education and training, continuous quality improvement projects, menu planning and implementation. Assisting in food, beverage and supply procurement.
EDUCATION:
High School diploma or equivalent required. Chef training at an accredited institution strongly preferred.
EXPERIENCE:
A minimum of 5 years of nutritional services (cooking) preferred.