BROAD FUNCTION:The Supervisor will assume all meals of the facility are prepared following food safety guidelines assuring nutritional accuracy and following the therapeutic diets.SPECIFIC TASKS:

• Assures that production standards are followed, food is prepared in a safe and wholesome manner and food taste, texture and appearance is of optimal quality.
• Evaluates food production on a daily basis.
• Performs supervisory duties over the sanitation activities of the department-prioritizes cleaning and assigns work schedule.
• Prepares work schedules and assigns duties, checks for personnel coverage and adherence to schedules.
• Post call backs and meal delivery logs.
• Post daily assignments and production sheets.
• Evaluates performance of Dietary Aides, conducts performance appraisal interviews and helps employee improve performance.
• Orients new employees and insures proper training in all areas.
• Maintains records of employees work performance and initiates disciplinary action when appropriate, according to union policies.
• Communicates effectively with other departments of the facility when appropriate.
• Completes special assignments in a timely manner.
• Conducts daily inspections of the physical plant and notifies maintenance to initiate work orders as needed; after/before hours, takes necessary steps to alert maintenance personnel of any emergency repairs.
• Responsible for the daily opening and/or closing of the department-following established protocol and insuring that all environmental and operational needs are met.
• May be assigned to work in other areas in case of an emergency.
• Completes the kitchen sanitation tool of all nutrition service areas.
• Checks and maintains refrigeration and dish machine temperature logs.
• Communicates with the production personnel to insure that food is ready on time.
• Sanitation Inspections of all Nutrition Service areas.
• Test and maintains appropriate food temperatures from production to delivery of meals.
• Checks all food deliveries
• Checks that food is properly rotated and labeled.
• Will consistently demonstrate compliance with the facilities code of conduct described in the acronym R.E.S.P.E.C.T. (Respect, Effective Communication, Sensitivity, Professionalism, Exceeding expectations, Courtesy, Teamwork).
• Assumes other responsibilities and tasks as assigned.

JOB QUALIFICATIONS:

• Assure that cafeteria food schedule is followed and cafeteria is maintained.
• 3 years progressive experience in food service.
• Ability to operate all standard production equipment.
• Preferred experience in quality food production including entrees, starches and soups.
• Ability to integrate basic HACCP principles into food production operation and to survey the operation using the principles of HACCP.
• Maintains up to date information in the Geri Menu
• Communicates in Supervisor log book all necessary communications.
• Responsible for opening and closing kitchen according to policy.
• One year of supervisory experience in food production in an acute or long term care facility.