Nutrition Services  
Full Time
PM Shift 
11am-8pm

Consistently named best hospital, Lexington Medical Center dedicates itself to providing quality health services that meet the needs of its communities. Ranked #2 in the state and #1 in the Columbia metro area by U.S. News & World Report, Lexington Medical Center is the only hospital named one of the Best Places to Work in South Carolina.

The 607-bed teaching hospital anchors a health care network that includes five community medical centers and employs more than 8,000 health care professionals. The network includes a cardiovascular program recognized by the American College of Cardiology as South Carolina’s first HeartCARE CenterTM and an accredited Cancer Center of Excellence affiliated with MUSC Hollings Cancer Center for research and education. The network also features an occupational health center, the largest skilled nursing facility in the Carolinas, an Alzheimer’s care center and nearly 80 physician practices.  Its postgraduate medical education programs include family medicine and transitional year.

Job Summary

Manages and coordinates activities of the nutrition associates who prepare, serve and dispose of foods for the organizations patients, staff, and visiting guests. The Food Service Supervisor will also be responsible for opening and closing the department, schedules, discipline, and performance reviews. They will also be responsible for menu development, revenue growth, and creating a culinary experience that is second to none. Areas of coverage vary and may focus on areas of production, retail, room service, and utility.

Minimum Qualifications

Minimum Education: High School Diploma or Equivalent
Minimum Years of Experience: 1 Year of experience in food service supervision.
Substitutable Education & Experience: None.
Required Certifications/Licensure: ServSafe certified (will accept certification post-hire within no more than 6 months of hire date)
Required Training: Exceptional skills in meeting patient and guest, catering, cafeteria demands and schedules;
Demonstrated competence in recipe management;
Experience in fine dining menus and catered events where expectations and service delivery are top priority.

Essential Functions

• Leads by example by being willing to perform any duty necessary to meet the service needs of the patients, cafeteria operations, and catering customers. Exemplifies excellent customer relations toward patients, visitors, physicians, and coworkers. Maintains an optimistic, professional, career oriented demeanor (positive role model) as a leader at Lexington Medical Center. Holds themselves and subordinates accountable for conformity to Service Excellence standards.
• Demonstrates appropriate communication of information to all ages and responds to all customers/patients requests and needs, i.e., hard of hearing, etc. Exemplifies excellent customer relations toward patients, visitors, physicians, and coworkers. Adopts a “no surprises” management philosophy by communicating essential information to their respective Manager on a daily/weekly basis.
• The ability to manage in a diverse environment with the focus on patient and customer service is essential to success in this role.
• Supervises, instructs counsels and works along side Nutrition Services employees in the preparation and serving of meals primarily to patients and in the cafeteria as needed. Maintains high standards of quality sanitation and safety within the department. Recommends disciplinary action when needed. Meet and exceed Department of Health, DNV, Nutrition department, DHEC, or other inspections.
• Supervises, instructs, counsels and works along side Nutrition Services employees in the preparation and serving of meals/recipe adherence, primarily to patients and in the cafeteria as needed. Participates in the training of new employees.
• Maintenance of an optimistic, professional, career oriented demeanor (positive role model) as leader within your area at Lexington Medical Center. Exemplifies excellent customer relations toward patients, visitors, physicians, and coworkers. Responsible for retainment and engagement of employees. Must keep employees engaged and morale on a good note.
• Covers main kitchen supervision when needed.
• Adherence to menus and waste control. Avoidance of over-production and maintains par-levels.

Duties & Responsibilities

• Responsible for delivering consistently high marks for all sanitation and safety practices.
• May assist in overview in catering functions, set up of caterings, etc.
• Holds themselves and subordinates accountable for conformity to Service Excellence Policy and Departmental Policies.
• Performs all other duties as assigned.
• Nutrition Services Supervisor:  Responsible for the morale, retention, training, accountability, and productivity of all staff, in particular Room Service and Utility oriented Nutrition Associate staff. Recommends disciplinary action when needed. Supervises, instructs, and counsels Nutrition Services employees on productivity, flow of patient line and dishes, timeliness of patient meal delivery, accuracy of patient trays, food quality, and all other duties thay may be assigned. Maintains cash records for sales in cafeterias.
• Retail:  This is a “working” hands on, fast paced supervisory position that primarily oversees the operation of our Retail Areas. The Supervisor over retail is responsible for the training and management of the retail personnel and supervising/coordinating retail services. The Supervisor over retail directly supervises retail personnel with responsibility for schedules, discipline, performance reviews and accountability. Maintains cash records for sales in cafeterias. This position is also responsible for exceptional retail service scores, revenue growth, ideas for the retail operation, and a customer service experience second to none. At times, they will be responsible for the supervision of the day-to-day activities of the main department as needed. This position reports to the Executive Chef and/or Manager. Supports the Production area with prep, menus, theme days and specials.  Creates menus, theme days and specials to promote sales in retail areas.
• Production:  Responsible for food quality, presentation, and consistency of all meals related to patient tray line, cafeteria, caterings, and/or any other meal event. Responsible for meeting and exceeding Department of Health, DNV, Nutrition department, or other inspections. Responsible for the morale, retention, training, accountability, and productivity of production staff. Recommends disciplinary action when needed. Responsible for the timeliness, quality and consistency of catered events throughout the organization. Shares responsibility with the Executive Chef for monthly food budget. Shares responsibility with Supervisor of retail for customer service scores as well as cafeteria revenue growth.

We are committed to offering quality, cost-effective benefits choices for our employees and their families:

• Day ONE medical, dental and life insurance benefits 
• Health care and dependent care flexible spending accounts (FSAs)
• Employees are eligible for enrollment into the 403(b) match plan day one.  LHI matches dollar for dollar up to 6%.
• Employer paid life insurance – equal to 1x salary
• Employee may elect supplemental life insurance with low cost premiums up to 3x salary 
• Adoption assistance
• LHI provides its full-time employees employer paid short-term disability and long-term disability coverage after 90 days of eligible employment
• Tuition reimbursement
• Student loan forgiveness

Equal Opportunity Employer
It is the policy of LMC to provide equal opportunity of employment for all individuals, and to remain compliant with applicable state and federal laws and regulations. LMC strives to provide a discrimination-free environment, and to recruit, select, on-board, and employ all employees without regard to race, color, religion, sex, age, disability, national origin, veteran status, or pregnancy, childbirth, or related medical conditions, including but not limited to, lactation. LMC endeavors to upgrade and promote employees from within the hospital where possible and consistent with the employee’s desires and abilities and the hospital’s needs.