A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$62,400-$66,560 DOE The primary role of the Dietary Manager is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Food Services Department is maintained in a clean, safe, and sanitary manner. Essential Duties (include but are not limited to): Assist in planning, developing, organizing, implementing, evaluating, and directing the Food Services Department, its programs and activities. Coordinate food services and activities with other related departments (i.e., Nursing, Environmental, Activity and Social Services, Etc.). Assist in developing and maintaining written food services policies and procedures. Assist in developing and maintaining written job descriptions and performance evaluations for each level of food services personnel. Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. Assist the food services staff in the development and use of departmental policies, procedures, equipment, supplies, etc. Assume the responsibility of obtaining/maintaining/filing material safety data sheets (MSDSs) for hazardous chemicals used or stored in the Food Services Department. Ensure staff is aware of and knowledgeable of MSDSs. Travel between facilities as needed
Qualifications:
Must possess, as a minimum, a high school diploma. Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association. Certified Dietary manager (CDM) Must have, as a minimum five (5) years of experience in a management capacity in a hospital, nursing care facility, or other related medical facility. Must have training in cost control, food management, diet therapy, etc. Must be registered as a Dietary Supervisor in this state. Must be able to read, write, speak, and understand the English language. Must possess the ability to make independent decisions when circumstances warrant such action. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public. Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities. Must possess leadership ability and willingness to work harmoniously with and supervise other personnel. Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.
Benefits:
We offer rich benefits and incentives! Full time employees are eligible beginning the first of the month following their hire date.
Pay:
$62,000.00 - $67,000.00 per year
Benefits:
Dental insurance Disability insurance Health insurance Life insurance Paid time off Vision insurance
