What are the responsibilities and job description for the FOOD SERVICE SUPERVISOR position at Port Lavaca Nursing and Rehabiliation Center?
Overview
Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.
Responsibilities
Operations Management
Interview, train, coach, and evaluate dietary staff.
Develop work schedules to ensure adequate staff to cover each shift
Monitor budgets for a cost-effective program
Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment
Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other service providers
Foodservice Management
Specify standards and procedures for preparing food
Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends
Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met
Manage the preparation and service of special nourishments and supplemental feedings
Assure that foods are prepared according to production schedules, menus, and standardized recipes
Food Safety
Assure safe receiving, storage, preparation, and service of food
Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines
Prepare cleaning schedules and maintain equipment to ensure food safety
Ensure proper sanitation and safety practices of staff
Nutrition and Medical Nutrition Therapy
Process new diet orders and diet changes; keep diet cards updated
Complete the assigned MDS section according to required timeline
Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians orders
Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve clients nutritional status and eating function
Review, revise, and implement, in cooperation with the IDT, the clients nutrition assessment and plan of care
Other
Make hall rounds prior to the department head morning meeting
Participate in the department head morning meeting
At times you may be asked by the Administrator to preform special tasks and functions
Work rotating weekend Manager on duty as scheduled
Educational/Training Requirements
Graduate of a 2 or 4 year Dietary Managers Program or is a Registered Dietician
Licensing Requirements
Successful completion of Certified Dietary Manager exam
Experience Requirements
Prior experience in healthcare foodservice preferred
Two years experience in foodservice management required
Physical Demands
The physical demands described here are representative but not necessary all inclusive, of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to effectively communicate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Rarely
Occasionally
Frequently
Lifting 1-25 lbs
Lifting 25-50 lbs
Lifting 50 lbs
Carrying 1-25 lbs
Carrying 25-50 lbs
Carrying 50 lbs
Pushing/Pulling - 1-25 lbs
Pushing/Pulling 25-50 lbs
Pushing/Pulling 50 lbs
Sliding/Transferring 1-25 lbs
Sliding/Transferring 25-50 lbs
Sliding/Transferring 50 lbs
Standing
Sitting
Walking
Speaking
Driving
Balancing/Climbing
Stooping/Kneeling
Crouching/Crawling
Reaching
Hearing/Listening
Seeing
Turning/Twisting/Leaning
Regency Integrated Health Services is an Equal Opportunity Employer. Regency does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, disability status, national origin, veteran status or any other basis covered by appropriate law. All employment decisions are based on legitimate, non-discriminatory criteria.
