Description

The HC Kitchen Supervisor plans, organizes, directs and supervises the functions and personnel of the HC Foodservice department within the scope of DRV policies and in accordance with current OAR Food Sanitation Rules and HACCP guidelines. The Kitchen Supervisor assures that quality menu items are being served and that a pleasant dining environment is provided to the residents and guests of the HC.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

1. Creates and implements pleasing and tasteful menus for the residents and guests of the HC under the direction of the DRV Foodservice Director.
2. Interviews and selects food production and utility staff; coordinates staff training; evaluates individual staff performance; coaches and disciplines staff as needed and terminates employees when necessary, documenting and coordinating such actions with the Food Service Director and Human Resources Director.
3. Able to interpret the HACCP guidelines and the OAR Food Sanitation Rules to the foodservice employees and supervise the process.
4. Establishes preparation, service and food handling techniques to ensure quality standards are met in taste, appearance, temperature and timeliness.
5. Communicates with the Lead Server to monitor food quality, customer satisfaction and customer comments that lead to continuous quality improvement.
6. Purchases food, supplies and small equipment according to budgetary guidelines.
7. Responsible for the checking in of deliveries, assuring food quality, maintaining costs, and processing invoices.
8. Follows safety regulations at all times and follows established infection control and Universal Precautions, policies and procedures.
9. Schedule and assign tasks to the kitchen staff.
10. Prepares production lists for kitchen staff from periodic inventories of menu items.
11. Performs prep and line cook duties as necessary.
12. Schedule and conduct periodic training seminars for the kitchen and dining room staffs.
13. Implements and monitor an effective cleaning program.
14. Disposes of food and waste in accordance with established policies and monitors for potential ways to save costs in connection with waste.
15. Promotes portion control with menu items to contain and manage costs.
16. Provides documentation of food and equipment temperatures.
17. Organizes and directs a committee of residents whose focus is food related issues.
18. Attends and participates in continuing educational programs to stay abreast of changes in the foodservice profession.
19. Participates with other DRV Directors and managers in planning projects, events, promotions, marketing strategies, etc.
20. Participates in planning special foodservice events at the HC as well as campus wide.
21. Performs other duties as assigned by the Food Service Director or Administrator.

Other Principle Duties Include:

Dallas Retirement Village fully embraces a culture of hospitality. To that end, we include the following hospitality promises in all of our community job descriptions.

DRV Hospitality Promises

• We greet residents, employees and guests warmly, by name and with a smile.
• We treat everyone with courteous respect.
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner.
• We hold ourselves and one another accountable.
• We embrace and value our differences.
• We make residents, employees and guests feel important.
• We ask “Is there anything else I can do for you?”
• We maintain high levels of professionalism, both in conduct and appearance, at all times.
• We pay attention to details.

WORKING CONDITIONS:

1. Subject to exposure to infectious waste and disease (HBV and HIV).
2. Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
3. Sits, stands, bends, lifts, moves and walks throughout workday.
4. May be required to lift, push, pull, and move equipment, supplies, etc, up to fifty pounds throughout the workday.
5. Subject to different work paces throughout the day depending on the dining needs of the residents.
6. May be required to work after regular work hours, or holidays or weekends.
7. May be required to work on shifts other than the shift initially hired for.
8. Exposed to slippery floors.
9. Exposed to odors.
10. Exposed to sharp blades and objects throughout the day.
11. Exposed to various chemical throughout the day.

Qualifications

The requirements listed below are representative of the knowledge, skill, and/or ability required.

1. Must have completed high school. Prefer completion of a culinary arts or other food service related program of study or equivalency.
2. Must have a minimum of two years cooking experience in a food service operation and a minimum of one year in a supervisory role.
3. Ability to communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.
4. Must have a Food Handlers card and able to successfully complete a course in HACCP procedures. Must be able to obtain Serv-Safe certification within 180 days of employment.
5. Must be able to communicate effectively with the elderly population and be sensitive to the individual needs of the residents at the HC.
6. Must be able to perform duties in a timely manner consistent with the needs of the residents, dining room standards, and assigned schedules.
7. Must be familiar with basic computer applications in a foodservice environment.
8. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
9. Knowledge of kitchen equipment operations and maintenance.
10. Basic knowledge of nutrition and balanced diets.
11. Have some experience in Long Term Care Health Care setting. 
12. Preferred experience in PCC nutrition program or system.
13. Wage based on experience.