1. Complete kitchen walkthrough, Sanitation Audit, and general inspection within 1^st hour of work shift. (7-8am)
2. Correct any and/or all issues from kitchen inspection, and have checklist completed for review with Dietary Director by 9:30am
3. Review daily meal production/food prep with cook and diet aides, ensuring meal is as planned, and immediately address any issues, including any menu changes and/or
4. Conduct kitchen inventories in a timely fashion, ensuring food orders are placed on time, adhering to departmental budget, menu compliance, and diet spreadsheets. Conduct production mtgs with all cooks every Monday & Thursdays, to review menu items, recipes, and inventories. Place orders in a timely fashion, in adherence to the departmental goals, ensuring we have all needed items to maintain residents dietary menu's and meal
5. Responsible for the general supervision of all Dietary, including all Cooks, and Dietary
6. Ensure that all hallway daily menu's are posted in a timely fashion- posted either the evening before after the dinner meal, or by 7am before breakfast meal service.
7. Must follow facility break schedules-2 15 min breaks, and 1 30 min break, which includes smoking and smoke breaks. Smoke breaks must be taken within these allotted facility breaksUnder the general supervision of the Food Service Director, the dietary Supervisor is responsible for overseeing the preparation of food for patients and personnel. Is responsible for maintaining high standards of quality food production and port ion control, is also responsible for food production as needed to meet menu requirement, requisition food and supplies. Instruct kitchen workers concerned with food preparation. Is responsible for the general supervision of food service department. Pull stock for production. Inventory stock weekly or as necessary for ordering. Acts as Food Service Director when Director is not in facility. On going training for Food Service Director replacement if necessary.

Performance Requirements:

1. Oversees the preparation of all food in sufficient quantities to cover all service requirement, timing preparation to meet service schedules, and food handling in accordance with sanitary Standardization of recipes and of portion control, to prevent food waste and assure high quality products . Care and cleanliness of equipment. Work of all employees assisting in food preparation and cleanliness of related work areas.
2. Physical demands : stand and walk short distances most of the working day. Stoop for, and lifts kitchen equipment
3. Special Demands: Ability to supervise and work cooperatively with others . Must be mentally alert, accurate in measurements, have sufficient dexterity to handle food and equipment efficiently and safely . Must be able to exercise judgement and initiative in delegating duties and maintaining efficient standards of

Qualification:

Education and training :

Must be able to write, read, make simple calculations and follow oral or written direction. Must have had some formal and on the job training in food preparation, in cooking, in estimating quantities of food needed in requisitioning and storing food and supplies, in general kitchen management, and principle and requirements of sanitation and safety in handling food equipment.

Experience

Must have two to three years training and experience in quantity food preparation.

Job Knowledge

Must be thoroughly familiar with foods and preparation method s. Must know that proper methods and cooking temperatures for best utilization and yield of meat and other foods.

Must be able to space and time the cooking of vegetables so that their nutritional quality, flavor and appearance are preserved by not having to them .t oo long before service. Must know sanitation standards and follow them at all times.

Work Environment:

Works in clean, well lighted, well ventilated kitchen. Must be able to withstand heat while working around stoves and ovens, and changes in temperature when going in and out of refrigerated or freezer areas. Must be cautious while working on wet and slippery floor to avoid falls

Duties:

1. Train new employees in all aspects of food services
2. Oversee all food indicated on menus provided for patient arid personnel food service using standardized recipes based on standard portion size.
3. Tastes all food prepared
4. Estimate food requirements and control serving portions, eliminating waste and leftovers
5. Apportions food in accordance with yield
6. Instruct and supervise kitchen workers involved in the
7. Checks equipment and cooking area often to make sure they maintain safety and sanitation requirements. Reports repair and maintenance needs to his Director of Maintenance in the absence of director
8. Follow menus provided, making changes only when necessary with the Food Services Direct or . Make sure food usage and temperatures are recorded accurately daily
9. Will assist with ordering and receiving of food and supplies. Assist with scheduling of food services
10. Should have a general knowledge of computers and the abiiity to learn specialized software.
11. Responsible for maintaining a clean and sanitary kitchen
12. Perform other duties as assigned.