Kitchen Supervisor- FT

It's fun to work in a company where people truly BELIEVE in what they're doing

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work  Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Culinary and Nutritional Services Supervisor assists in organizing and directing all aspects of service and hospitality within the Culinary and Nutritional Services Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Essential Activities and Tasks 

Operations Management - 30%

• Supervises and assists in preparation of all products and meals so they are palatable and appetizing in appearance by following planned menus.

• Ensures timely and efficient meal service by being available in service areas at meal times.

• Communicates inventory of leftover foods to supervisor for integrating into weekly menu.

• Assists in maintaining food and supplies inventory by providing an accurate requisition of food and supplies on schedule, stocking areas in a clean and properly arranged manner, and notifying supervisor of shortages.

• Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective ordering and inventory processes.

• Ensures delivery of prescribed diet orders to residents through ensuring new patient assessments are completed, reviewing medical records, attending patient care conferences, auditing diet orders, and monitoring food intake.

• Assists in maintaining department in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

• Coordinates services and activities with other departments (i.e. Nursing, Maintenance, Housekeeping, etc.).

• Assists in executing special events and participating in their planning and preparation.

Customer Relations and Service Management - 25%

• Listens and responds to the needs of residents and staff members.

• Helps residents and visitors feel welcome and comfortable.

Quality, Compliance, and Risk Management - 20%

• Ensures food production of consistently high quality food, always delivering and presenting a quality plate every time.

• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.

• Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing departmental procedures.

• Maintains the confidentiality of resident care information.

• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.

People Management and Development - 20%

• Fosters a positive work environment that attracts, retains, and motivates top quality employees.

• Interviews, selects, supervises, and sets performance expectations for direct reports.

• Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence.

• Evaluates job performance and provides coaching, counseling, and development guidance to staff for improved performance and growth.

• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.

Administration and Reporting - 5%

• Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

All other duties as assigned.

Qualifications

Education

• High school diploma or equivalent required.

• ServSafe certification required or willing to obtain within a reasonable timeframe.

Experience

• Two years experience in a food service and/or hospitality environment required.

• One year experience in food service and/or hospitality supervision preferred.

• Knowledge of service operations with focus on quality, sanitation, cost control, and presentation required.

• Knowledge of food and catering trends with focus on quality, production, sanitation, and presentation required.

• Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet required.

• Proficiency with Point of Sale (POS) and diet management software preferred.

Other Requirements

• Must be able to read, write, speak, and understand the English language.

Working Conditions and Special Requirements

• Sitting- Up to 2 hours/day

• Standing- Up to 8 hours/day

• Walking- Up to 8 hours/day

• Lifting, transferring, pushing and/or pulling residents/patients and/or equipment/supplies- Up to 50 pounds

• Work weekends, evenings, and holidays- Required as scheduled

• Subject to residents/patients with various disease processes- Occasional

• May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses- Work day

• Risk Category for Exposure to Bloodborne Diseases- II