One of the nationâ€™s largest and most respected hospital companies, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Steadily growing from a startup to an esteemed Fortune 500 corporation, UHS today has annual revenue nearing $10 billion. In 2017, UHS was recognized as one of the Worldâ€™s Most Admired Companies by Fortune; ranked #276 on the Fortune 500, and listed #275 in Forbes inaugural ranking of Americaâ€™s Top 500 Public Companies.
Our operating philosophy is as effective today as it was 40 years ago: Build or acquire high quality hospitals in rapidly growing markets, invest in the people and equipment needed to allow each facility to thrive, and become the leading healthcare provider in each community we serve.
Headquartered in King of Prussia, PA, UHS has more than 81,000 employees and through its subsidiaries operates more than 320 acute care hospitals, behavioral health facilities and ambulatory centers in the United States, Puerto Rico, the U.S. Virgin Islands and the United Kingdom.
Compass Intervention Center is seeking a dynamic and talented Dietary Supervisor. Our mission is to provide superior behavioral healthcare services that patients recommend to family and friends; physicians choose for their patients; purchasers select for their clients; and employees are proud of. Compass Intervention Center believes and applies the following principles: service excellence, continuous improvement in measurable ways, employee development, ethical and fair treatment of all, teamwork, compassion, and innovation in service delivery. Visit our website at www.compassinterventioncenter.com. Â
Key Responsibilities include:.
The Dietary Supervisor is responsible for managing and coordinating all activities of the Dietary Departmen
The Dietary Supervisor will also be responsible for the following;
Provide nutritional and attractive meals for patients,
Maintain and organized and sanitary environment,
Monitor supply inventories and purchase food and supplies,
Ensure proper storage of food and supplies and manage an effective food service staff, ensure compliance with all Federal and State Laws, rules/regulations of licensing agencies and with JCAHO standards for the quality of patient care.
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