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Culinary Services Supervisor

2 months ago

Carthage, Tennessee, United States The Pavilion Senior Living at Carthage (ACLF) Full time
Position Overview

The role of the Culinary Services Supervisor is to establish and uphold efficient systems for managing the dietary department, ensuring that food services are delivered to residents in a cost-effective and compliant manner, in alignment with federal, state, and local regulations.

Essential Qualifications
  • Current licensure is required (if applicable).
  • Licensure must be free of any encumbrances (if applicable).
  • No disqualifying findings that would prevent employment as per State or Federal regulations.
Responsibilities and Authority
  • Implement dietary and food service policies to meet the needs of residents while adhering to regulatory standards.
  • Assess staffing needs within the dietary department and recommend appropriate personnel levels.
  • Establish a monitoring system for the dietary department to ensure compliance with applicable regulations.
  • Oversee menu preparation to cater to residents' dietary requirements.
  • Evaluate residents' dietary needs and create suitable dietary plans based on medical directives.
  • Supervise all operations within the dietary department.
Key Duties and Responsibilities

  1. Follow both verbal and written directives.
  2. Utilize basic arithmetic and measurement conversions relevant to food preparation.
  3. Design diets and menus for review by the dietary consultant.
  4. Execute diets and menus that have received consultant approval.
  5. Order and manage food and supply inventories.
  6. Oversee the receiving and storage processes for food items.
  7. Supervise food preparation and service operations.
  8. Complete assigned sections of the MDS in a timely manner.
  9. Review dietary profiles and care plans for residents to identify any nutritional concerns.
  10. Document dietary components of residents' care plans.
  11. Implement dietary elements of assessments and care plans.
  12. Track residents' progress towards care plan objectives.
  13. Revise care plans as necessary based on resident needs.
  14. Conduct interviews with residents to ascertain specific dietary preferences.
  15. Educate residents about therapeutic diets.
  16. Monitor and evaluate resident weight.
  17. Maintain comprehensive records of residents' dietary profiles, meal counts, menus, and purchase documentation.
  18. Keep a file of standardized recipes.
  19. Participate in the hiring, evaluation, and termination processes of staff.
  20. Manage personnel records and ensure effective communication with dietary staff.
  21. Prepare work schedules and cleaning protocols.
  22. Plan and facilitate in-service training programs.
  23. Implement dietary policies and food service job descriptions.
  24. Ensure compliance with sanitation standards.
  25. Oversee the maintenance of kitchen equipment.
  26. Manage food and labor costs within the dietary budget.
  27. Collaborate with administration and activity departments to plan menus for special events.
  28. Maintain menus for the required retention period.
  29. Plan food alternatives for residents who refuse or cannot consume standard offerings.
  30. Ensure the safety of residents under dietary supervision.
  31. Adhere to all facility safety protocols.
  32. Account for data contained in the employee handbook.
  33. Perform additional duties as assigned by supervisors.
  34. Complete all tasks in a timely and professional manner.
  35. Follow infection control procedures diligently.
  36. Respect residents' rights at all times.
  37. Assume Quality Assurance responsibilities as designated.
  38. Maintain a professional appearance and adhere to dress codes.
  39. Demonstrate reliability and punctuality consistently.
  40. Work collaboratively with residents, their representatives, facility staff, and healthcare providers.
  41. Ensure residents receive appropriate food quantities and nutritional values.
  42. Verify that menus are adjusted to meet each resident's caloric and nutrient needs.
  43. Ensure food is prepared to preserve its nutritional value, flavor, and presentation.
  44. Guarantee that food is served at the correct temperature and is visually appealing.
  45. Source food from approved suppliers in compliance with regulations.
  46. Store, prepare, and serve food under sanitary conditions.