Responsibilities

Purpose of Your Position

Provides direct supervision to the cooks and other foodservice workers to ensure the safe and efficient performance of their duties and responsibilities and that the standards set by the department are met.

Position Functions and Responsibilities

• Understands ESPC Mission and Core Values and incorporates values into daily practice.
• Continually strive to improve the organization’s systems and/or services.
• Make decisions as a team to fulfill our mission, share recognition, and learn from failures.
• Treat every resident, family member, and co-worker with dignity, respect, and courtesy.
• Works with other supervisors to ensure kitchen operations run according to regulatory requirements.
• Works with other supervisors to resolve any conflicts among kitchen staff.
• Assumes responsibility for formulating weekly staff schedule in Supervisor II’s absence.
• Works with other supervisors on planning and coordination of all catering activities.
• Escalates any issues related to kitchen operations or food service staff to Supervisor II and/or Director of Nutrition and Food Services.
• Assists with managing records and files related to the department’s purchasing activities.
• Assists with processing all invoices, maintains related record and submits monthly reports.
• Helps to manage and control departmental records and files necessary for the accurate and efficient functioning of the department including but not limited to: temperature logs, unit requisition forms, cycle menu files, meal census, among others.
• Responsible for generating labels and Nourishment Disbursement sheet used to identify prepared formula and special foods for the children.
• Assists in managing the cycle menus.
• Consolidates the effort of all staff to provide high quality and acceptable menus for the resident and support the Dietitians with the management of children’s food preference, dislikes, special requests, ethnic, cultural and religious needs.
• Purchases other food, formula and other materials for the department as needed.
• Supervises tray assembly process during meal service.
• Participates in the meal observation process.
• Reports to the dietitians children’s food preferences, dislikes, special requests, ethnic, cultural and religious needs.
• Attends in-services as required or scheduled.
• Other related duties as may become necessary or as directed by your supervisor, department Manager, and/or administrator.

Qualifications

 Education Requirements:

• High diploma required.
• Successful completion of an approved Dietary Management Course or equivalent.

Experience

Experience:

• Minimum of 3 (three) years experience in food service in a health related facility with at least one year in a supervisory capacity.