Supervisor of Culinary

7 days ago

Pittsburgh, United States Vincentian Full time
Job DescriptionJob Description


Summary:

The Supervisor of Culinary directs the day to day operations of the department and employees. This includes assisting the Manager of Culinary in planning, organizing, directing and controlling the activities of staff engaged in providing nutritional care and education to the residents and their families.

It is the duty of all employees to promote and support a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.

Essential Duties And Responsibilities:

  1. Commits to the Vincentian Collaborative System (VCS) mission to nurture and sustain a ministry of compassionate care that preserves the human dignity of persons within a diverse and changing society.
  2. Upholds and promotes the VCS values of spirituality, compassion, quality, dignity, collaboration, advocacy and stewardship.
  3. Promotes and supports a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.
  4. Adheres to all facility and department work rules, policies and procedures.
  5. Anticipates and acts to maintain a safe environment. Incorporates safety/risk management standards into daily job performance.
  6. Performs job functions in a manner that promotes efficient use of resources.
  7. Participates with manager in the development of departmental short/long term goals and plans to accomplish agreed-upon goals.
  8. Assists manager in the development and administration of departmental budget.
  9. Assists in the development of policies and procedures; communicates policies and procedures to the department staff and ensures compliance.
  10. Interviews, recommends hiring and disciplines and discharges employees under the supervision of the manager.
  11. Monitors staffing needs of department employees and adjusts staffing levels as appropriate.
  12. Counsels and advises department employees concerning work related problems and employee relation matters
  13. Collaborates with managers, supervisors, and other staff related to the operations of the Dietary Department.
  14. Assists with and administers assigned special clinical projects.
  15. Participates in the development and monitoring of Quality Assurance activities of the department.
  16. Assumes responsibility for the department in the manager’s absence; performs managerial duties to assure uninterrupted dietary services.
  17. Prepares and assists in the preparation of departmental records as well as reoccurring and special reports ensuring that they are complete, accurate and timely. Assists in the review and interpretation of such records and reports, taking corrective action when necessary.
  18. Frequently supervises work in progress, assists as necessary. Evaluates the work performance of dietary employees.
  19. Assists in the training and orientation of employees in nutritional sciences, equipment usage, food preparation standards, sanitation standards, cleaning techniques and other relevant topics.
  20. Assesses and documents the nutritional needs of each resident in accordance with the resident comprehensive assessment and care plan and monitors progress toward that goal. Assists in completion and implementation of assessment and care plan. Makes revisions as necessary.
  21. Interviews residents to determine specific needs and preferences. Assists with menu planning as necessary.
  22. Remains current with developments in the dietary field through continuing education, professional literature, participation in professional organizations and communications with peers.
  23. Performs all other duties assigned.

Education/Experience:

  1. High School graduate or equivalent required. Associates Degree preferred.
  2. Previous institutional food service/supervisory experience in health care preferred.
  3. Registered or registry eligible Dietary Technician through the Commission of Dietetic Registration or Certified Dietary Manager preferred.

Work Environment:

Employees of a long term care facility work in a resident care environment that operates 24 hours a day, 7 days a week, 365 days per year. Employees can be expected to be exposed to unpleasant odors and may encounter physically or verbally aggressive residents.

Working conditions include normal indoor temperatures. There may also be times when employees perform duties outdoors. Depending on the season, outdoor temperatures will vary.

Employees may come into contact with residents who have infectious diseases or to resident bodily fluids or blood. In addition, employees may come into contact with hazardous materials and facility equipment.


Vincentian is an Equal Opportunity Employer


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