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.
Provides overall direction and leadership of the Food Service Department. Works closely with the Executive Food Service Director for the overall leadership in food service delivery, nutritional care and in the culinary development for restaurant/banquet services.
ESSENTIAL FUNCTIONS
Treats all information about residents, their condition, and family as well as personnel matters as confidential information. Complies with established Corporate and Departmental policies and procedures, and maintains established standards and practices. Ensures that menus and departmental policies conform to nutritional standards and government regulations and procedures and understands care plans. Responsible for ordering, receiving and inventory control and availability of supplies and equipment in coordination with the Director of Purchasing. Reviews, in consultation with the registered dietitian, resident diet information and discusses requests, changes and inconsistencies with residents, staff and nursing. Visits with residents to determine preferences and provide opportunity for resident participation in food service decisions. Implements standardized recipes based on menus to provide high quality and consistent food. Recommends and implements policies for the food service department. Responsible for managing, motivating, leading and supervising co-workers who report to this position. Responsible to see that co-workers receive proper orientation, work assignments, and supervision. Recruits, hires, trains, disciplines and evaluates all dietary co-workers. Implements the sequence of work flow and the proper methods and standards used for dietary functions. Performs other functions as directed by the supervisor.
QUALIFICATIONS
Three years experience in food service management in a nursing facility, banquet preparation and restaurant style services. College degree or equivalent experience in foods/nutrition. Ability to read, write and understand English well. Possesses management ability including skills in written and verbal communication, reasoning and coaching. Understands management, delegation and motivational concepts. Must have qualities of leadership, initiative, good judgment and dependability. High degree of personal hygiene and cleanliness Standing and walking short distances intermittently during the work shift. Must be able to lift and transfer 30 pounds. Computer skills essential.
PHYSICAL REQUIREMENTS
Must be able to constantly work on their feet during an 8 hour shift, bend, stoop, twist and turn constantly throughout the shift in performing regular duties. Must be able to lift a minimum of 25 pounds frequently throughout the shift. Ability to do repeated pushing of food tray carts. Our Mission Statement Honor Christ through faithful service to seniors and one another. What's in it for you? As a valued member of our team, you'll enjoy these exceptional benefits & perks: Paid time off, with an opportunity to cash out each year Tuition reimbursement Health, dental, vision, and life insurance options Retirement contributions Professional licensure reimbursement Want to know more? Visit Homewood Benefits for all the details.
