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Position Title:

Food Service Administrator (Dietary Supervisor)

Work Schedule:

Monday-Sunday 40 hrs./wk. The incumbent will work under the supervision of the Food Service Director assisting in the day-to-day food services operation at the State Veterans' Home and will share in the responsibility for staffing oversight. Ensure clean and sanitary conditions are maintained in the areas of food preparation, serving line and storage. Assist the Food Service Director with purchase requests and other food production services per VA, State and Federal Regulation. The Food Service Administrator (FSA) will be responsible for the complete pre-preparation, preparation and food production for meals assigned, as well as staffing, assignment of duties, and ensure proper completion of work assignments for the shift. The FPSS will train staff in methods of performing their duties in an effective and efficient manner and motivate employees to obtain maximum quality and quantity of work. Ensure compliance with State and facility safety procedures in the operation of food production and cleaning and maintenance of equipment. The FSA will ensure that clean, safe and sanitary conditions are maintained in all areas of the kitchen food preparation and serving lines. The FSA will ensure that staff is instructed on proper precautions of food preparation, storage and disposal and provided instruction and information on personal hygiene. The FSA will assist in the oversight of the proper care and maintenance of all kitchen equipment. In the absence of the Food Service Director, the FSA will direct a staff of Food Support Specialist and Food Support Workers in the food preparation and meal service, will coordinate with the Food Service Director identified training needs and provide related training to the kitchen staff on food preparation, food storage, etc. The FSA will attend in-service trainings. The FSA will assist and plan with purchase requests for food, cleaning supplies, utensils, pots and pans, dishes and paper products in the kitchen. The FSA will maintain, check, and control kitchen inventory to determine quantities available as well as amounts needed for operation. The FSA will verify incoming shipments and receipts in the absence of stock person. The FSA will consult with the Consultant Dietician and Food Service Director to ascertain the nutritional needs of the Nursing Home's residents. The FSA will perform other related duties as required.