Description

Job Position: Kitchen Supervisor 

Direct Supervisor: Certified Dietary Manger (CDM)

Job Summary: Utilizes knowledge of food preparation, sanitation and staffing to manage the daily meal production and service for Havenwood Care Center (70-bed skilled nursing facility), BirchHaven Village (42 independent senior apartments) and Tamarack Court (32 assisted living apartments). 

Job Qualifications: 

• ServeSafe certified (or the ability to complete the necessary course work in 12 months from date of hire)
• Possess a high school diploma or equivalency with 1 to 2 years of specialized training or experience equal to 2 to 3 years in the field of institutional food preparation. 
• Experience in recipe standardization, special event planning and purchasing. 
• Display strong leadership and communication skills and the ability to train and supervise staff. Possess good organizational skills and basic office and computer skills. 
• Familiar with the Minnesota Department of Health guidelines 
• Willing and able to work flexible hours and understands that this is a campus-wide position. 
• Capable of functioning up to the prescribed limits of the position’s Physical Job Demands Form. 
• Enjoy working in a geriatric setting and be tactful, pleasant and friendly to residents, staff and guests. 
• Posse a broad knowledge of dietary procedures and current regulations. 
• Ability to lead and willingness to cooperate with management, staff and residents/families
• Ability to manage and supervise fellow employees

Hours of Work: Full-Time, hourly position. Works weekends as necessary. Will make periodic visits to all shifts. On – call status as needed to help assist with filling open shifts. 

Wage: Starting wage is 28.50 and increases with years of experience. 

Responsibilities: 

PUBLIC RELATIONS: 

• Assists with facility marketing plans as delegated by Director.
• Participates in preparation of food for outside events to promote the facility (such as Chili Cook Off and other fund raisers).
• Assists in coordination of activities that will invite the community to visit (such as Holiday Dinners).
• Understands that she/he represents Eldercare of Bemidji in every exchange and strives to do so in a positive manner.
• Understands that excellent customer service is the highest form of public relations and her/his role in providing the highest level of customer service.

RESIDENTS:

• Assures that the nutritionally related needs of the residents are met/maintained on an individual basis.
•  Involves the resident/family in planning culinary service programs when possible.
• Participates in Resident Council meetings as warranted
• Makes supportive visits to residents to determine and monitor their nutritional needs on an on-going basis.

OPERATIONS:

• The Certified Dietary Manger (CDM) in developing menus, including planning for special meals. 
• In collecting data for nutritional assessments. 
• In the implementation of resident/tenant rights.
• In development of internal training/education activities for the food service department. Helps develop and implement strategic goals and objectives for the Food Service Department and offers direction and leadership toward achieving these goals and objectives. 
• Monitors and/or maintains:
• Proper adaptive equipment is available and provided.
• Proper storage of all foods
• Temperatures of all kitchen refrigerators, freezers and dish machines. 
• Use and misuse of equipment, utensils and cleaning supplies
• Food, labor and supply costs. 
• Accurate daily production records in aide to future production, purchasing and control of expenditures. 
• The preventative maintenance program for kitchen equipment and reports any malfunction in equipment or physical plant. 
• Observations of the tray line to ensure meal accuracy including proper diet and food preferences are observed and portions are correct. 
• Assures meals are produced according to standardized recipes with quality ingredients and through proper use of kitchen equipment. 
• Conducts test tray audits at periodic intervals to ensure foods are served at proper temperatures and meals are palatable and visually appealing. 
• Promotes high standards of safety and sanitation and supervises safe food handling procedures for staff with special emphasis on hazard analysis critical control points. 
• Observes and assesses tasks performed by the various positions to ensure equal distribution of work.
• Uses knowledge of State and Federal regulations for food storage and production and service. 
• Performs other related duties within the position summary not specifically outlined under job functions.

BUDGET:

• Assures cost effective purchase of food and supplies.
• Monitors expenses of department and implement any necessary changes as directed by the Director.
• Monitors waste and makes any departmental changes as necessary to reduce waste.
• Has a basic understanding of the information included in the budget, reviews it on a monthly basis to ensure expenditures are in line with budgeted amounts and responds appropriately.
• Inventories supplies daily to ensure proper stock levels for the preparation of menu items and to prepare food delivery order. 

BUILDING:

• Requests repairs for equipment as necessary. 
• Reports safety and environment hazards. 
• Aware of role in disaster plans for the facility and participates in these plans and procedures during drills and actual events.
• Maintains a clean and orderly environment.

EMPLOYEES:

• Monitors day-to-day performance of staff and responds appropriately to both positive and negative outcomes.
• Train and supervise kitchen staff 
• Provide performance evaluations for employees
• Maintains open communication with all departments to promote the best quality of care for residents/family.
• Reports to work on time, properly groomed according to departmental/facility dress code.
• Follows established ergonomics policies and procedures governing lifting techniques, repetitive tasks, and the use of safety equipment and supplies to prevent work-related injuries and illnesses.
• Promotes teamwork among Food Service staff and with employees of other departments