Job Summary

The Food Services Supervisor is a working team member who is responsible for ensuring that quality nutritional services are provided on a daily basis and that the Nutritional Services Department is maintained in a clean, safe and sanitary manner.

Core Job Responsibilities Coordinates the daily work of an assigned group of Nutritional Services staff. Relays work instructions, distributes assignments and monitors work for quality and completeness. Promotes effective teamwork throughout the department and assists staff through upcoming and ongoing changes.

Conducts pre-meal meetings with staff, starts/ends meal service on time and monitors standards including food quality, portions, temperatures, thickened and pureed products and sanitation. Prepares detailed End of Shift Reports daily and shares information with staff.

Verifies diets for new IRU patients and residents.

Generates reports or information related to production, supplementation/snacks, meal tickets, allergies, adaptive equipment, etc.

Understands and complies with

HACCP/NSF/DOH

guidelines for proper food storage, cooking, cooling and serving. Assists in preparing the department for regulatory agency inspections.

Assists staff in maintaining the kitchen, pantries, dining and related areas in a clean, sanitary, neat and organized manner.

Anticipates production needs. Knowledgeable concerning all positions in the department, able to work any position, as necessary. Inventories and orders select food items and checks in orders. Ensures proper storage, labeling and dating of food.

Completes and approves staff schedules in a timely and efficient manner. Handles PTO requests and callouts. Responsible for orienting new hires. Ensures all staff have the resources, tools and training necessary to fulfill their duties. Maintains training records and competency checklists.

Performs related duties as assigned. Education/Experience Requirements

MINIMUM QUALIFICATIONS

High school diploma or equivalent. 4 years of experience in a kitchen, food service/production or food retail environment. Prior supervisory experience or a demonstrated ability to lead, guide and motivate others.

Knowledge of the proper and efficient operation of kitchen and cafeteria equipment and systems. Good interpersonal, written and verbal communication skills.

PREFERRED QUALIFICATIONS

• Associates degree in Culinary Services, business or a related field and a minimum of two years of experience in a kitchen or food service environment. Licensure/Certification Requirements
• N/A
• Disclaimer

Qualified applicants will receive consideration for employment without regard to their age, race, religion, national origin, ethnicity, age, gender (including pregnancy, childbirth, et al), sexual orientation, gender identity or expression, protected veteran status, or disability.

Successful candidates might be required to undergo a background verification with an external vendor.

Job Details Req Id 98803 Department

NUTRITIONAL SVCS - RNC

Shift Variable

Shift Hours Worked 7.50

FTE 0.94 Work Schedule

HRLY NON-UNION-LONG TERM CARE

Employee Status A1 - Full-Time Union Non-Union

Pay Range $20 - $28 per hour