Dietary Shift Supervisor, SNC (PT, Nights)

Allied Services; Scranton (Lackawanna County); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Professional development opportunities

Job summary

Allied Services is seeking a Tray Line Supervisor to coordinate and supervise Cooks and Food Service Workers in the preparation, service and cleanup of all Food Service activities. The role ensures trays are attractive and accurate, and that sanitation standards are met.

Qualified candidates will have a high school diploma and Safe Serve Certification, with a Dietary Manager Certificate or a two-year degree preferred.

Qualifications

• Minimum of 3 years experience in an institutional or commercial food service setting with a high school diploma.
• Minimum of 1 year supervisory experience in an institutional or commercial food service setting and a Dietary Manager Certificate or two-year degree in Food Service Management.
• High School diploma required; Safe Serve Certification required; Dietary Manager Certificate or 2-year degree preferred.

Responsibilities

• Inspect trays for attractiveness, palatability and accuracy.
• Coordinate requests from floors during and after mealtime, including handling of late trays.
• Supervise Food Services employees in food preparation and service areas.
• Oversee the dish-room to ensure proper techniques and adherence to procedures.
• Ensure sanitation of the dish-washing area and related cleaning tasks.
• Observe food preparation, cooking methods and portion sizes to ensure prescribed standards.
• Monitor tray-line quantities and resident dining room during evening meals.
• Assist with onboarding and training of new employees and conduct performance reviews.
• Make recommendations regarding hiring, promotion, discipline and termination.
• Assist in scheduling and covering shifts and report daily work assignments.
• Inspect storage and freezer areas and secure facilities at shift end.
• Address resident and family issues, cafeteria and cash concerns, coordinate day-shift coverage for evening call-offs.

Skills

Supervisory experience

Food service operations

Quality control

Sanitation

Staff training

Coordination

Education

High School diploma

Safe Serve Certification

Dietary Manager Certificate or 2-year degree in Food Service Management

Job description

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

• High School diploma required.
• Safe Serve Certification required.
• Dietary Manager Certificate or two-year degree in Food Service Management preferred.

Work Experience

• Minimum of three (3) years experience in an institutional or commercial food service setting with a high school diploma.
• Minimum of one (1) year supervisory experience in an institutional or commercial food service setting and a Dietary Manager Certificate or two-year degree in Food Service Management.

Responsibilities

• Inspect trays for attractiveness, palatability and accuracy.
• Coordinate requests from floors during and after mealtime, including handling of late trays.
• Supervise Food Services employees in food preparation and service areas.
• Oversee the dish‑room to ensure that proper techniques are used and that established procedures and standards are maintained in all work areas.
• Ensure sanitation of the dish‑washing area and various cleaning jobs meets sanitation requirements.
• Observe food preparation, cooking methods and portion sizes to ensure food is prepared and served in a prescribed manner.
• Monitor tray‑line quantities and resident dining room during evening meals.
• Assist with the orientation of new employees and conduct training, in‑service education and performance reviews for all Cooks and Food Service Workers.
• Make recommendations regarding hiring, promotion, discipline and termination.
• Assist in scheduling and covering shifts as needed for all employees and report daily work assignments.
• Inspect all storage and freezer areas to ensure they are secure; turn off all lights and lock offices at shift end.
• Address resident and family issues, cafeteria and cash concerns, oversee evening “special functions” and coordinate day‑shift coverage in the event of evening call‑off for the following shift.