Overview
Located conveniently in the heart of Phoenix Arizona, St.
Joseph’s Hospital and Medical Center is a 571-bed not-for-profit hospital that provides a wide range of health social and support services.
Founded in 1895 by the Sisters of Mercy St.
Josephs was the first hospital in the Phoenix area.
More than 125 years later St.
Josephs remains dedicated to its mission of caring for the poor and underserved.
We are extremely proud to be a nationally recognized center for quality quaternary care medical education and research.
St.
Josephs includes the internationally renowned Barrow Neurological Institute Norton Thoracic Institute Cancer Center at St.
Josephs Ivy Brain Tumor Center and St.
Josephs Level I Trauma Center (which is verified by the American College of Surgeons).
The hospital is also a respected center for high-risk obstetrics neuro-rehabilitation orthopedics and other medical services.
St.
Joseph’s is considered a sought-after destination hospital for treating the most complex cases from throughout the world.
Every day approximately 20 percent of the hospital’s patients have traveled from outside of Arizona and the United States to seek treatment at St.
Joseph’s.
U.
S News & World Report routinely ranks St.
Josephs among the top hospitals in the United States for neurology and neurosurgery.
In addition, St.
Josephs boasts the Creighton University School of Medicine at St.
Josephs and a strategic alliance with Phoenix Children’s Hospital.
St.
Josephs is consistently named an outstanding place to work and one of Arizona’s healthiest employers.
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Responsibilities
Responsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team.
Directs storeroom clerk and cooks and provides for the operational needs of these positions.
Supervisor will collaborate in implementing and sustaining infection control practices with clerk to create a safe, sanitary, and orderly storage facility.
Maintains communication with patients, staff, and customers regarding the level of services they receive from Nutrition Services staff; and rrelayed to the management team and/or staff whenever necessary.
Maintains adequate staffing for daily needs reflecting cost efficiency.
Recruits, hires and manages the performance of staff.
Assigns staff and workload, respecting changing priorities in daily operations.
Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services.
Qualifications
Education and Experience:
Associate of Arts degree
Four (4) years of experience in food services
Two (2) years of hospital nutrition experience
Licensure:
Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist.
If not currently certified certification to be obtained within 12 months of hire; unless otherwise required by State or local health code
Current certification as a ServSafe© Food Protection Manager.
Current (within the past 12 months) ServSafe© Allergen certifications
Pay Range
$24.
10 - $34.
94 /hour
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