Description

POSITION DESCRIPTION

Date: January 27, 2025

Position Title: Dining Services Supervisor

Reports to: Executive Chef/Director of Culinary Services

Position Information

Full Time, 11:30am – 8:00pm

Qualifications

Certification by the Dietary Managers Association.  Certified in HACCP.

Essential Functions

 1.   Follow oral and written directions.

 2.   Perform simple arithmetic and units of measurement conversions used in food      

      preparation.

 3.   Purchase or requisition food and supplies.

 4.   Supervise the receiving and storage of food.

 5.   Supervise food preparation and service.

 6.   Interview residents and determine specific needs and preferences.

 7.   Maintain diet roster, purchasing records and weekly staffing records.

 8.   Use standardized recipes and perform prep cook responsibilities.

9.   Represent Culinary Services Department.

10.   Participate in employee selection, evaluation and termination.

11.   Relate to residents, families and staff in a friendly, courteous and helpful manner.

12.   Maintain personnel records.

13.   Be responsible for communicating pertinent information to employees.

14.   Prepare work and cleaning schedules.

15.   Plan and conduct in-service training programs.

16.   Assume responsibility for high sanitation standards.

17.   Ensure proper maintenance of equipment, including but not limited to storage room and cooler control.

18.   Provide special food items for parties, meetings and/or other special functions.

19.   Maintain menus for required retention period.

20.   Plan food substitutions for residents who refuse or are unable to eat food served.

21.   Observe infection control policies and procedures.

22.   Be responsible for residents under his/her supervision.

23.   Observe Residents’ Rights policy at all times.

24.   Observe all facility safety policies and procedures.

25.   Accept assigned duties in a cooperative manner.

26.   Assume accountability to follow guidelines in the Staff Handbook.

27.   Assist in the implementation of resident assessment and care plan.

28.  Help develop dietetic policies and procedures and departmental job descriptions.

29.   Know, understand and exemplify the Mission and Values of Jennings: Respect, Compassion, Community, Discovery of Potential and Celebration of Life.

30.   Understand and comply with the Corporate Compliance Program.

31.  Perform other related duties as assigned by the department director or

Administrator.

Qualifications

• Candidates must have a minimum of 2-3 years of experience as a cook and experience in supervising employees in a healthcare setting.
• Responsibilities include assisting in scheduling, training, ordering, maintaining diet records, and assisting in the production of daily meals while adhering to high sanitation and safety standards.
• Certified Dietary Manager (preferred)