Food Service Supervisor

The Food Service Supervisor is responsible for front-line leadership of Food Service personnel providing food services to residents, sisters, employees, and visitors. This key position is essential to the general morale, productivity, and quality standards of food preparation, dining room services, ware washing, general sanitation, kitchen and dining room activities. This is a working supervisor role, and will also have cooking responsibilities.

Responsible for front-line leadership of Food Service personnel providing food services to residents, sisters, employees, and visitors.

Responsible for the general morale, productivity, and quality standards of food preparation, dining room services, ware washing, general sanitation, kitchen and dining room activities.

Compile and balance cash receipts at the end of the day or shift.

Resolve customer complaints regarding food service.

Train workers in food preparation, service, sanitation, and safety procedures.

Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.

Control inventories of food, equipment, smallware, and liquor. Report shortages to designated personnel.

Observe and evaluate workers and work procedures in order to ensure quality standards and service. Assign duties, responsibilities and work stations.

Estimate ingredients and supplies required to prepare a recipe.

Perform personnel responsibilities such as hiring and disciplinary action, consulting with Human Resources and other Nutrition managers as necessary.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Responsible for safe food handling procedures of the kitchen and dining areas. Ensures compliance of sanitation standards in accordance with federal, state and local regulations governing long-term care facilities.

Proactive in the development, maintenance, and updating of policies and procedures governing day-to-day food service functions and departmental services.

Requirements

Educational Attainment • GED or High School diploma required.

Associate degree in related field preferred.

Licensure/Certification

Certifications in “Certified Dietary Management” and SERVSAFE/HACCP program a plus.

Specialized Knowledge/Skills • Strong knowledge base of quality food preparation, sanitation, presentation and merchandising.

Knowledge of management practices (e.g. employee relations, conflict resolution, teambuilding)

At least two years of cooking experience

Kind & Length of Experience • One year supervisory experience with strong communication, leadership, and delegation skills.

Three years of progressive foodservice experience, preferably in a long-term care environment.