Food Services Supervisor

Specific responsibilities of the position include, but are not limited to, the following:

• Must have knowledge of principles of food service,  food sanitation discipline, and be familiar with large-scale purchase and preparation of food, food and labor laws, and with accepted food service techniques.

• Must have some knowledge of organization and operation of all units within dietary processes of human body; nutritional requirements of individuals of varying ages and therapeutic diets.

• Must be able to apply principles of personnel administration to selection and placement of workers, and principles of sound economy to procurement of supplies and equipment. 

• Must be familiar with organization and functions of all departments, regulations, policies and procedures of facility to provide maximum coordination of dietetic service with related resident-care services. 

• Must have knowledge of mathematics and bookkeeping procedures to supervise inventory and prepare reports.

• Responsible for quality and quantity of food prepared and served.

• Keeps up to date with trends and developments in dietary practices and techniques.

• Ensures that food preparation and service is in accordance with accepted state and administrative policies and within budgetary allowances.

• Assists in filing records and completing all forms as required by company policies such as number of meals served, menus, food costs, personnel records, perpetual inventory, etc., quality assurance audits and other documentation.

• Schedules hours of duty and work assignments of employees on all shifts and be able to understand completion of time cards through the use of Kronos.

• Assists in the standardization of recipes and daily production sheets for each menu cycle for personnel involved in food preparation.

• Assists in ordering of food supplies by comparing prices, quality, variety and quantity.

• Assists in in-service training sessions.

• Assists in the development of cleaning schedules, assures that correct procedures are followed.

• Works both morning and evening shifts as needed.

• Maintains records for new admissions, diet changes, room changes and daily census report.  Can change diet census if needed. 

• Must be able to work with a computerized menu and tray card program.

• Visit’s each new admission as soon as possible and also any resident having problems, when no dietitian on staff.

• Can confer with dietitian consultant on any different or unusual problems for his/her professional judgment.

• Assists in the evaluation of dietary employees on an annual basis.

• Assists in updating job-time activity schedules as needed.

• Is able to maintain good working relations among dietary personnel.

• Is alert and attentive to detail necessary in supervising food handling, storage and insuring sanitation of all work and storage areas.

• Requisition supplies and equipment: Assists in the inspection of food, supplies, and equipment upon receipt to ascertain whether they meet specifications.

• Assures that all equipment, work, storage and serving units are maintained, cleaned and sanitized.

• Assists in making daily visits in dining room to determine acceptability of food served and notes leftover foods on plates.