Supervisor Food Service

Job Type: Per-Diem

Shift: Day, 7a-7p

Job Summary: Responsible for all of the kitchen duties on a routine basis. Limited general menu duties, such as substitutions and ordering food/supplies for the facility kitchen. Responsible for scheduling with other Food Production Technicians to obtain production and service needs of the facility kitchen. Works well as a team member to assist with other duties.

Demonstrates Competency in the Following Areas:

• Determines type and quantity of food product to be utilized. Plans and coordinates cooking schedule. Displays monthly and daily menus for all residents to review.
• Accurately and efficiently orders food and supplies by utilizing production sheets, menus, and special event forms. Monitors appropriate supply check in. Responsible for inventory control. Works within budget guidelines.
• Review all menu changes and substitutions on correct form. Includes substitutions/menu chances on monthly administrative report. Utilizes proper usage of leftovers. Monitors all food waste.
• Monitors cleanliness and sanitation of entire kitchen and dining room. Monitors all temperature logs. Observes department policies regarding infection control and safety, to include food safety rules.
• Prepares employee schedule with food production technicians to obtain the production and service needs of the facility. Monitors all over time for labor control. Reports chronic scheduling problems to Resident Coordinator or Long Term Care Administrator.
• Reviews all inspections/consultant recommendations and complies with stated recommendation. Knowledgeable and compliant with all local, state and federal regulations.
• Gives timely and proper notification of intended absences when sick and or taking benefit pay. Attendance in accordance with policy and is punctual with daily work shift.
• Responsible for reporting number of resident meals served, guest meals serve, and employee meals served. To be reported in monthly report to Long Term Care Administrator.
• Adheres to departmental dress code and identification pin.
• Strives to maintain good rapport and appropriate interdepartmental relationship within the dietary department as well as other departments. Participates in creating a positive work environment for everyone. Follows administrative directives supportively.
• Appropriate notification to dietary staff regarding departmental meetings and in-services.
• Follows administrative and departmental directives supportively and effectively. Channels suggestions, and questions through the proper chains of command. (Resident Coordinator then Resident Administrative.)
• Attends mandatory hospital in-services. Attends 75% of all departmental in-services and 100% of all mandatory in-services.
• Operates department within projected budget and/or submits exception reports with explanation of over-budgeted amounts.

Education/Regulatory Requirements & Experience:

• Dietary Managers Certification of Completion preferred.
• 2-4 years work experience in dietary management
• Obtain a current or temporary Food Handler’s Permit offered by the Jackson County Health Department.
• Previous work history that demonstrates steady attendance and punctuality is required.

Language Skills:

• Ability to read and communicate effectively in English.

Skills:

• Verbal ability to understand medical and scientific terminology in order to communicate with professional staff regarding technical aspects of the Food & Nutrition Services Department. Ability to understand policies, principles and procedures.
• Must be able to perform functions and duties of this position.
• Vision and hearing is essential.

Physical Demands:

• Physical conditions are clean, neat and well lighted areas. Physical stamina needed to be able to lift, carry, stand, bend, squat, crawl, reach, kneel, pull and twist using good body mechanics for sustained periods of time. Must be able to walk approximately four miles a day.
• Must demonstrate good health and energy and the ability to think and act independently in routine emergency situations. 

                                                                                                      FREQUENTLY USUALLY OCCASIONALLY INFREQUENTLY N/A

                                                                                                       (at least 50%) (25 – 49%) (10 – 24%) (10%)

1 Standing/Walking...............................................................................................................X

2 Sitting ...............................................................................................................................................................X

3 Twisting.............................................................................................................................................................X

4 Lifting/Carrying..................................................................................................................................................X

5 Pushing/Pulling.................................................................................................................................................X

6 Climbing (ascending/descending ladders/stairs) ...............................................................X 

7 Bending/Stooping..............................................................................................................................................X

8 Using arm muscles frequently or for extended periods..............................................................................................................................X 

9 Using leg muscles frequently or for extended periods................................................................................................................................X 

10 Using back muscles frequently or for extended periods.......................................................................................................................... X 

11 Potential for wound care or invasive procedures..................................................................................................................................... X 

HOW OFTEN ARE THESE WEIGHTS LIFTED OR CARRIED?

2 – 10 Pounds .........................................................................................X

11 – 20 Pounds ........................................................................................X

21 – 30 Pounds ...................................................................................................................X

31 – 40 Pounds ..................................................................................................................................................X

41 – 50 Pounds ..............................................................................................................................................................................................X

50 Pounds or more ................................................................................................................................................................................................................X

DOES THE JOB REQUIRE?

Working in hot, cold or wet surroundings..................................................X

Working outdoors.........................................................................................................................................................................................X

Working with or near chemicals ..........................................................................................................................X

Working near radiation sources .............................................................................................................................................................................................X

Working near fumes..............................................................................................................X

Working with hazardous waste materials................................................................................................................................................................................X

Operating vehicles or machinery...................................................................................................................................................................X

Using hand tools or power tools .............................................................................................................................................................................................X

Wearing protective clothing and equipment...................................................................................................................................................X