Summary:

The supervisor of dietary services is responsible for providing nourishing food to residents, guests and employees under sanitary conditions as directed and in accordance with established policies and procedures.

Job Duties & Responsibilities:

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Prepares regular and therapeutic diets following oral and written instructions, menu’s recipes, spreadsheets and other information, with knowledge of kitchen equipment operation.

Avoids food waste.

Prepares foods for special parties and groups and assists in the planning of these events.

Meets meal schedules and serving times.

Cleans and maintains the kitchen facility in a safe and sanitary manner, including floors, walls, all equipment and utensils. Performs dish washing of pots, pans and other designated items.

Assists in hiring, evaluating and interviewing.

Maintains responsibility for checking in and putting away orders.

Supervises kitchen staff.

Assumes all responsibility in the absence of dietary director.

Prepares production sheets on weekly basis.

Assists in training new dietary staff.

Prepares and submits subsistence orders with vendors weekly.

Supervise other dietary staff to be sure work is completed in a timely manner.

Writes department monthly schedules and performs biweekly payroll paperwork when assigned by director.

Fills or works positions when needed.

Maintains involvement in department QA.

Performs other related duties as assigned.

Maintains HAACP procedures at all times during food production.

Safeguards the confidentiality of all resident information.

Attends and completes in-services and meetings as required by facility.

Competencies

Customer/Client Focus.

Leadership.

Time Management.

Teamwork Orientation.

Supervisory Responsibility
This position is responsible for the supervision of Cooks/Aides.

Work Environment
This job operates in a health care setting. This role requires regular walking to various locations around the hospital. This role also routinely comes into contact with patients who may have contagious illnesses.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling and stooping all day. The employee must frequently lift or move items weighing over 20 pounds.

Position Type and Expected Hours of Work
This is a full-time position in a health care facility open 24 hours a day, 365 days a year. Rotating shifts as well as holiday and work during inclement weather will be required.

Travel
No travel is expected for this position.

Minimum Qualifications:

• High school diploma or equivalent.

• Two to three (2-3) years of experience in cooking.

• One year of food service experience.

Preferred Education and Experience

Experience cooking in a health care setting.

Previous experience as a dietary assistant.

Two years of experience in a hospital, nursing care facility or other related medical facility.

Additional Eligibility Qualifications

Must be able to prepare palatable foods that are appetizing in appearance.

Must have knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling.

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Monday to Friday
• Weekends as needed

License/Certification:

• ServSafe (Required)
• Certified Dietary Manager (Required)

Work Location: In person