Dietary Supervisor

$2000 Sign-on Bonus

As part of the team, supervises the food production process including purchasing, food specifications, meal preparation, service and sanitation. Orients and trains new employees in the assigned areas.  Insures that food service systems are followed including but not limited to recipes, production sheets, purchasing specifications, and meal service checklists. Utilizes other production tools to ensure food quality and cost objectives are met.  Participates in the planning and execution of special events.   

REPORTS TO:  Director of Dining Services  

QUALIFICATIONS:

·        High school graduate or GED

·        Completion of ServSafe, Certified Dietary manager or other related course work highly desirable

·        Ability to organizes workloads and meet time deadlines

·        Strong leadership and team management skills

·        Ability to perform basic math calculation

·        Ability to read, write, speak and understand English

ESSENTIAL FUNCITONS OF JOB:

·        Reviews the food production process. Makes changes as needed to improve services, increase efficiency, manage costs and meet regulatory requirements.

·        Ensures high quality, good tasting and well-presented foods are served to residents and staff in all areas.

·        Reviews menu, census and other production needs to purchase food and supplies.

·        Assists in purchasing foods and supplies within budget restraints. Implement s production sheets, recipes, order books, temperature logs, etc. as needed for production systems. Monitors staff to ensure systems are utilized correctly.

·        Assists in menu development to meet customer preferences, seasonal variations and cost objectives.

·        Visits all dining service areas to assess customer satisfaction levels.  Communicates findings to superiors.  

·        Ensures employee practices meet HACCP and infection control standards.

·        Has knowledge of federal, state, and local regulatory requirements.  Ensures employee practices comply with those standards.  

·        Adheres to the Collective Bargaining Agreement and human resources policies and procedures of the facility.   Treats employees with fairness and respect.   Participates in hiring performance appraisal process and discipline of staff.

·        Supervises the orientation and training of staff. May be required to present in-service training programs.  

·        Communicates to staff regularly, both formally and informally; holds team meetings weekly to ensure staff awareness of department activities.  

·        Serves as a role model for employees by maintaining standards for appearance and dress, as well as attendance and meal breaks.

·        Enforces safety standards with employees. Place maintenance requests for malfunctioning equipment and removes it from use.  Reports safety problems to the Director of Dining Services.  

·        Ensures sanitation standards are enforced. Develops and implements routine cleaning procedures.

·        Assists in the planning and execution of catered events in conjunction with other team members.

·        Develops rapport with staff in other departments.

·        May open and close the department. Demonstrates responsibility for department security.

·        Participates in auditing the overall effectiveness of the food service program through Quality Assurance audits and weekly test tray audits.  

·        Completes other tasks as assigned.  

PHYSICAL AND WORKING CONDITIONS:

·        Lifting objects up to 50 lbs.

·        Bending, reaching, and grasping

·        Walking distances

·        Exposure to high noise levels

·        Exposure to high heat and humidity levels

·        Standing for long periods on hard surfaces

·        Use of computer, fax and telephones