What are the responsibilities and job description for the DIETARY SUPERVISOR position at Elan Skilled Nursing?
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Supervises Dietary staff by:
a) Assisting the Food Service Director with interviewing and hiring of new employees.
b) Implements and executes complete training of all new employees to include job tasks, chemical usage, departmental policies, and regulations following the departments orientation procedures.
c) Direct supervision of Dietary employees includes monitoring performances and disciplinary actions as necessary.
d) Scheduling work assignments for department employees.
e) Scheduling sanitation assignments and monitoring the departments to maintain sanitation standards.
- Monitoring production and service for adherence to department policies and procedures including Kosher Dietary Laws.
- Evaluates employees as needed.
- Responsible for monitoring departmental inventory by:
- Primarily responsible for recording perpetual inventory on computer.
b) Performs monthly perpetual physical inventories.
- Participates in the Departments Quality Programs by:
- Performing audits as directed by Food Service Director.
b) Maintaining Quality Assurance Logs as per policy.
4. Monitoring the Dining Room for resident satisfaction with meals and service.
SUPERVISORY RESPONSIBILITIES:
Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.
Responsible for the direct supervision of 6-10 Dietary employees and the Dietary Department in the absence of the Food Service Director.
Responsibilities include training employees, planning, assigning, directing work, appraising performance, addressing complaints, and resolving problems.
SPECIAL REQUIREMENTS:
Must be reliable and responsible, conforming to established work hours and maintaining an acceptable work attendance record.
Has good interpersonal skills, treats residents, families/visitors, and coworkers with courtesy.
Ability to work cooperatively with others.
Positive attitude a must.
Initiative, judgement, and decision-making ability.
Knowledge of cooking procedures.
Ability to properly use and care for food service equipment.
Awareness of all sanitation requirements under State Regulations.
EDUCATION and/or EXPERIENCE:
Previous schooling in quantity food management or equivalent experience in health care quantity food production. Ability to read, write, speak English. Ability to folow oral and written direction. Course work may include food preparation, sanitation and storage, recipe conversion, and management skills. Three to five years experience in supervising in health care or other volume food production operation.
