DINING ROOM SUPERVISOR- FOOD SERVICE - FULL-TIME DAY SHIFT

Job Duties

Assist the Executive Chef in managing and overseeing the activities and operations related to the Food Service program.

Responsible for cost controls, bottom line profits and USDA policy and procedures.

Ensures that all financial transactions include payroll reports and vendor payments.

Support the Executive Chef with determining labor needs.

Responsible for assigning and assuring the setup and appearance of the Dining Room prior to each meal.

Assure you that the wait staff are dressed in a clean and neat uniform.

Assure that the wait staff are courteous and respectful to residents and respond promptly to any requests.

Observe the residents and report any changes or unmet needs (i.e., feeding assistance, change in appetite) to the Director of Health Care Services or the Nursing Department.

Make sure attendance is taken at each meal. If a resident does not appear for a meal, a server should contact the Front Desk. If a resident cannot be accounted for, the Dining Room Supervisor will follow up with the Front Desk, the Director of Health Care Services and / or the Executive Director.

Assure that the log for guest meals is maintained correctly including name of resident, number of guests, date and meal served.

Confirm server in charge has selected an appropriate variety and availability of desserts (at least 3 sugar-free and 3 with sugar). Post on board in Dining Room.

Make sure all residents have menus and orders are taken within 5 minutes of being seated.

Oversee the cleanup of the Dining Room after each meal or seating, coordinating with kitchen staff and housekeeping staff.

Perform other duties as requested and assigned by supervisor. This may include some of the duties of the Kitchen Supervisor when not on duty (i.e., room service orders).

Job Requirements

Knowledge of

Operational characteristics, services, and activities of the Mills Garden Food Service

program.

Operational practices in and principles of Food Services management in a large

institutional arena, including efficient and economical employee scheduling.

Purchasing, marketing, merchandising and accountability.

Food production, cooking, catering, menu development, nutrition and related

experience.

Procedures, methods and techniques of personnel interaction, discipline &

instruction.

Principles of supervision, training, and performance evaluation.

Pertinent Federal, State, and local laws, codes, and regulations.

Standard food safety & sanitation requirements.

Familiar with organization, goals, and objectives.

Computer operations and database management, and computer-based systems and

their applications.

Demographic and multicultural characteristics of the community served by the

District.

Interpersonal skills using tact, patience, and courtesy.

Ability to

To fulfill job requirements, employees must be able to perform key physical tasks for an extended period. Proper body mechanics and safety measures as prescribed by the residence must be used.

Physical Abilities :

This position requires

The ability to lift 50 lbs.

Sitting, standing, stooping, or bending for prolonged periods of time.

Sufficient vision to read printed materials.

Sufficient hearing to conduct conversations in person and over the telephone.

Sufficient dexterity to write, operate telephone and office business machines.

The ability to speak in an understandable voice with sufficient volume to be heard in

normal conversational distance and on the telephone.

The ability to perform repetitive arm and shoulder motions with moderate exertion.

Visual acuity and depth perception to operate equipment and read safety materials.

Hear and speak to exchange information

Regulatory Compliance and Sanitation :

Comply with DOH, OSHA, MSDS and residence policies and procedures.

Ensure that the kitchen is a safe area to prevent any injuries to employees or delivery men.

Ensure that hazardous cleaning products are properly stored and labeled.

Properly dispose of soiled clothing or linens, in accordance with infection control standards.

Position Qualifications

Education

Equivalent to completion of the twelfth grade is required. Specialized in Culinary Arts is preferred. Food service supervisory or nutrition required.

A minimum of five years of increasing responsibility in Food Services and operations including certification as an instructor and two years of lead or supervisory responsibility required.

Experience in food production, catering, purchasing, and accountability required. Experience in the operation of a LTC, Assisted Living or other healthcare setting is desirable.

Licenses, certifications and Testing Required

Possession of / or the ability to obtain a Serve Safe Certificate.