Dietary Supervisor

Brookside Multicare Nursing Center; Town of Smithtown (NY); On-site; USD 45,000 - 70,000; Full time

Job summary

Brookside Multicare Nursing Center in the Town of Smithtown is seeking a Dietary Service Supervisor to lead the food service team, ensure safe, nutritious meals for residents, and maintain sanitary standards.

The role reports to the Food Service Director and involves supervising menu adherence, coordinating meal preparation, training dietary staff, monitoring temperatures and logs, and ensuring on-time service and proper clean-up.

Qualifications

• Education requires formal training in food service and ability to read/write.
• Must have completed relevant supervisor courses.
• Healthcare supervisory experience preferred.

Responsibilities

• Oversee daily dietary service operations and staff supervision.
• Ensure food preparation aligns with menu and sanitary regulations.
• Monitor temperatures, logs, and record-keeping for safety.
• Coordinate deliveries and procurement of supplies.
• Ensure cleanliness and proper maintenance of kitchen areas.
• Provide in-service training to dietary staff as needed.
• Enforce adherence to national standards and facility policies.

Skills

Supervisory experience

Food service knowledge

Dietetics basics

Reading and writing

Education

120-hour Food Service Supervisor course

Course in Food and Nutrition

Personnel Management course

Job description

Brookside Multicare Nursing Center -

Brookside Multicare

Job Description

JOB TITLE: Dietary Service Supervisor

REPORTS TO: Food Service Director

DEPARTMENT: Food Service

JOB DUTIES:

1. 1. Report to work at the scheduled time
2. 2. Read/writes Supervisors Communication Book.
3. 3. Completes Supervisors Checklist.
4. 4. Check with Afternoon Cook to ensure all items needed for meal is available. Checks food production sheets to assure that all menu items are prepared for supper.
5. 5. Checks employee assignment sheets to ensure coverage for supper meal.
6. 6. Covers any sick calls for the following day
7. 7. Checks refrigerator temperatures, pot washing PH, dish machine temperature. RECORD ALL TEMPERATURES AND PH IN LOGS for LUNCH and SUPPER.
8. 8. Check with Storage Room Person to ensure Meats and Egg Products are pulled from freezer according to Defrosting Procedure.
9. 9. Takes Food and Beverage Temperatures and records them in Food Temperature Log.
10. 10. Assures that all feeding devices 2pm and 8pm nourishments are delivered to units.
11. 11. Checks mail box in the Administration Office in order to process room changes and diet changes.
12. 12. Assures that serving area is cleaned after the tray line and all food items returned to their appropriate storage areas labeled and dated.
13. 13. Checks and records temperature of dishwashing machine.
14. 14. Assures that dish room begins on time and ends on time.
15. 15. Check that dishes, pots and pans are clean and dry.
16. 16. Checks loading dock making sure garbage is disposed of properly after lunch and supper.
17. 17. Checks the quality and quantity of food served in adherence to all sanitary regulations governing handling and serving of food.
18. 18. Assures food served in accordance with national standards and administrative policies.
19. 19. Prints out weekly menus every Friday along with diet cards and seating arrangements for Units. Rips and sort Resident’s Diet ticket daily for the following days’ meals.
20. 20. Develops, revises and adapt work techniques and methods for more efficient food service operation.
21. 21. Records all pertinent information concerning service of food and sanitation.
22. 22. Develops cooperation with members of the dietary department and with other facility staff members.
23. 24. Provides Inservice education to all dietary employed as needed.
24. 25. Takes disciplinary action against dietary employees as needed.
25. 26. Handles deliveries, ordering, procurement of supplies as needed or assigned by the Food Service Director.
26. 27. Responsible to oversee and insure cleanliness, orderliness, maintenance and good repair of all equipment and work areas, including storage areas, dining rooms, pantries, dietary office and delivery areas.
27. 28. Reports unusual problems/situation to the Food Service Director or Chief Clinical Dietician.
28. 29. May be asked, and is expected to perform duties unrelated to job description, if the need arises

QUALIFICATION:

• Education- Must have some formal training in food service and must be able to read, write, follow oral and written directions; stand and walk, handle and manipulate equipment, taste and smell, reach,lift and carry materials.
• A course in Food and Nutrition, Personnel Management is required.
• Has completed a (120) hour Food Service Supervisor course at an accredited institution.
• Training and Experience- Some Supervisory experience in healthcare.

JOB KNOWLEDGE:

• Must have knowledge of basic principles of dietetics, food sanitation and service. Must be familiar with large scale purchases and preparation of food, and food Labor Laws.

THIS JOB DESCRIPTION IS SUBJECT TO REVISION AND ADDITIONS FROM TIME TO TIME AS THE NEED ARISES TO ASSURE OPTIMUM CARE OF RESIDENTS.