What are the responsibilities and job description for the Food Service Supervisor position at Schofield Residence Inc?
The job duties and responsibilities are to be performed while observing the following standards: job standard (knowledge, ability, skills), technical skill, quality, quantity, judgment/problem solving, decision making, and initiative. The responsibilities include, but are not limited to the following:
A. Supervise food and beverage production and service.
B. Maintain file of standardized recipes.
C. Date and file menus as served for a one year period.
D. Keep meal and Kardex cards current with resident/registrant likes, dislikes, diet changes, adaptive equipment.
E. Keep current roster of residents/registrants.
F. Keep current seating charts and cart lists for dining areas as changes occur.
G. Keep an inventory of foods and supplies on hand through purchase invoices, requisitions, and inventory information.
H. Keep on file for one year memos sent to department regarding residents/registrants.
I. Visit dining areas during meal times as required.
J. Oversee cleaning and proper maintenance of all equipment to maintain in proper working order.
K. Plan, organize and supervise special functions requiring dietary assistance.
L. Oversee deliveries made to the Dietary Department.
M. Oversee training of newly hired non-management dietary personnel.
N. Oversee safety, including training and inservicing of staff for department via OSHA checklist.
O. Attend and/or present department meetings and inservice programs.
P. Plan and present inservice programs as requested.
Q. Assume any dietary position required during times of staff shortages.
R. Assume responsibility for the Dietary Department in the absence of the Director of Dietary Services.
S. Perform other related duties as required by their manager.
A. Education and training - Graduate of two year Associate Degree Program with major in Food Service Management; or participant of a four year food service management course at an accredited college; or dietary aide or cook with minimum of two years experience in health care kitchen. Supervisor must have completed some courses in quantity cooking or have one year experience in quantity cooking. Must attend inservice programs on an annual basis as mandated by the New York State Health Code.
B. Experience - Preferably, minimum of one year's experience in food service preparation in a supervisory capacity.
C. Character - The individual must possess good moral character, patience and compassion for the elderly.
A. Supervise food and beverage production and service.
B. Maintain file of standardized recipes.
C. Date and file menus as served for a one year period.
D. Keep meal and Kardex cards current with resident/registrant likes, dislikes, diet changes, adaptive equipment.
E. Keep current roster of residents/registrants.
F. Keep current seating charts and cart lists for dining areas as changes occur.
G. Keep an inventory of foods and supplies on hand through purchase invoices, requisitions, and inventory information.
H. Keep on file for one year memos sent to department regarding residents/registrants.
I. Visit dining areas during meal times as required.
J. Oversee cleaning and proper maintenance of all equipment to maintain in proper working order.
K. Plan, organize and supervise special functions requiring dietary assistance.
L. Oversee deliveries made to the Dietary Department.
M. Oversee training of newly hired non-management dietary personnel.
N. Oversee safety, including training and inservicing of staff for department via OSHA checklist.
O. Attend and/or present department meetings and inservice programs.
P. Plan and present inservice programs as requested.
Q. Assume any dietary position required during times of staff shortages.
R. Assume responsibility for the Dietary Department in the absence of the Director of Dietary Services.
S. Perform other related duties as required by their manager.
A. Education and training - Graduate of two year Associate Degree Program with major in Food Service Management; or participant of a four year food service management course at an accredited college; or dietary aide or cook with minimum of two years experience in health care kitchen. Supervisor must have completed some courses in quantity cooking or have one year experience in quantity cooking. Must attend inservice programs on an annual basis as mandated by the New York State Health Code.
B. Experience - Preferably, minimum of one year's experience in food service preparation in a supervisory capacity.
C. Character - The individual must possess good moral character, patience and compassion for the elderly.
