Dietary Shift Supervisor, SNC (PT, Nights)

Allied-Services; Scranton (Lackawanna County); On-site; USD 21,000 - 30,000; Part time

Job summary

Allied-Services in Scranton, PA, seeks a Tray Line Supervisor to coordinate and supervise cooks and food service workers in meal preparation, service and clean-up under the Director of Food Services.

The ideal candidate has Safe Serve Certification, supervisory experience in institutional or commercial food service, and at least a high school diploma. This is a 2-Part Time BE position based on the posted location.

Qualifications

• Minimum of three years supervisory experience in institutional or commercial food service.
• Safe Serve Certification required.
• High school diploma or GED.

Responsibilities

• Coordinate and supervise cooks and food service workers during meal prep, service and clean-up.
• Monitor tray line quantities and ensure accuracy and palatability.
• Address resident and family issues and cafeteria concerns.
• Oversee scheduling and coverage for shifts; report daily assignments.
• Ensure sanitation and proper procedures in dish room and kitchen.
• Conduct training and performance reviews for staff.

Skills

Supervisory experience

Training of new employees

Scheduling coverage

Food service knowledge

Education

Safe Serve Certification

Dietary Manager Certificate or associate degree in Food Service Management

High school diploma

Job description

• Location 303 Smallacombe Dr,Scranton, PA, 18508,United States
• Employee Type 2-Part Time BE

CONTACT INFORMATION

• Phone [phone]
• Email [e-mail]

DESCRIPTION

GENERAL SUMMARY:

Under the direct supervision of the Director of Food Services, the Tray Line Supervisor coordinates and supervises the activities of Cooks and Food Service Workers engaged in the preparation, service and clean-up of all Food Service related activities.

EDUCATION:

Safe Serve Certification required.

Dietary Manager Certificate or two (2) year degree in Food Service Management preferred.

WORK EXPERIENCE:

Minimum of three (3) years experience in institutional or commercial food service setting with high school diploma.

Minimum of one (1) year supervisory experience in institutional or commercial food service setting with Dietary Managers Certificate or two year degree in food Service Management.

Inspects trays for attractiveness, palatability and accuracy. Coordinates requests from floors during and after mealtime including handling of late trays.

Supervises Food Services employees in food preparation and service areas. Supervises dish-room to ensure that proper techniques are used and that established procedures and standards are kept in all work areas. Supervises sanitation of dish washing area and various cleaning jobs to ensure that sanitation requirements are met.

Observes methods of food preparation, cooking and sizes of portions to ensure food is prepared and served in prescribed manner. Monitors tray-line quantities.

Assists with the orientation of new employees. Conducts training, in-service education and performance reviews on all Cooks and Food Service Workers. Makes effective recommendations in matters of hiring, promotion, discipline and termination.

Assists in scheduling and covering shifts as needed for all employees. Reports daily work assignment.

Inspects all storage and freezer areas to ensure they are secured. Turns off all lights and locks offices at end of shift.

Addresses resident and family issues.

Addresses cafeteria and cash concerns.

Oversees evening “special functions”.

Coordinates day shift coverage in the event of evening call-off for the following shift.