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Food Service Manager/ Supervsior

3 months ago

Providence, United States Davenport Management Inc. Full time
Job DescriptionJob DescriptionDescription:

General Summary

Responsible for the day-to-day administration and operations of the food service program including planning, development, implementation, evaluation, and improvement of food services; management of food service staff; and the delivery of high-quality food services. He/she is responsible for ensuring operation of a food service program that is consistent with the philosophy of Charlesgate’s Continuum of Care.

Required Duties

  • Responsible to ensure quality and efficiency of all dining room functions including proper table setting, proper service to residents, appropriate inventory of china and glasses.
  • Responsible for setting up and assigning persons to clean kitchen.
  • Responsible for in-serving staff and ensuring follow-through on proper clean-up procedures including vacuum and tile floor cleaning procedure.
  • Responsible for scheduling all food service staff and shifts.
  • Oversee proper maintenance of kitchen and all equipment to ensure the existence of safe, sanitary conditions.
  • Responsible for the maintenance of any records required, and for the maintenance of the recipe file to make sure that all recipes being used are on file and up to date.
  • Will work with the Dietary Consultant, Administrator, the Executive Director of Dining Services, or the Director of Nurses, to ensure that each resident receives their proper diet and H.S. snacks including MD orders for sick trays.
  • Assists in the hiring, training, evaluation, and supervision of all kitchen staff.
  • Responsible for applying disciplinary action for kitchen staff who are not properly performing assigned duties. In the absence of the administrator and the Executive Director of Dining Services, the FSS has authority to suspend a kitchen employee on the spot until a meeting between the employee, the Administrator, and FSS can be arranged to discuss the problem.
  • Responsible for ordering the food and supplies for the kitchen within established budget guidelines.
  • Responsible for the replacement of an employee that calls in sick, whether it be another employee or to cover shift themselves.
  • Responsible for the implementation and documentation of new hires mandatory in-servicing.
Requirements:

Qualifications and Education Requirements

Must have completed the program in “Food Management and Dietary Assistance” from the Rhode Island Department of Health. Must have a current Foodservice Sanitation License. Must provide proper documentation. Three years’ experience as a cook/supervisor, preferably within the hospitality field. Must be knowledgeable about developing meals to respond to special dietary need(e.g., low sugar, low sodium, low fat)


COMMUNICATION SKILLS / English - Ability to read, interpret, and follow recipes, budgets, and dietary logs. Ability to respond to inquiries or complaints from residents, regulatory agencies, or members of the business community. Must be able to communicate with and listen to other management team members for exchange of ideas and negotiation of solutions.

CERTIFICATES, LICENSES, REGISTRATIONS Must have and maintain a current foodservice sanitation manager’s license.

CRIMINAL BACKGROUND Local, state, national and federal Background Criminal Investigations (BCI checks) must validate no history of criminal activity.

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.

  • Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.
  • Must be able to relate to residents and staff in a courteous and diplomatic manner under all circumstances.
  • Must be able to stand for multiple hours in duration.
  • Must possess good physical / mental health.
  • Must possess good finger and hand dexterity to handle and manipulate equipment and utensils
  • Must be able to lift up to 50 pounds.

WORKING CONDITIONS

  • Works in a sometimes hot and humid and sometimes cold kitchen area. Area may become congested and noisy during busy times.
  • Works with stoves, griddle, stem cookers, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots and pans.
  • Work hazards include hot surfaces, steam, wet floors, hot oil, equipment and cleaning chemicals.