Food Service Supervisor

Douglas County (NE); Minneapolis (MN); On-site; USD 40,000 - 60,000; Full time

Job summary

Douglas County (NE) recherche un Superviseur des Services Alimentaires pour gérer les activités de préparation, d'assemblage et de livraison des repas. Le candidat idéal possède une solide expérience en gestion de personnel, une connaissance des normes de sécurité alimentaire et un diplôme de niveau secondaire. Ce rôle clé implique à la fois la supervision d'équipe et le respect des réglementations en matière de santé et de sécurité. Les avantages incluent un cadre de travail coopératif et des interactions avec divers professionnels au sein de l'établissement.

Qualifications

• Trois ans d'expérience en service alimentaire institutionnel.
• Un an d'expérience en supervision.
• Doit obtenir la certification ServSafe dans les 6 mois suivant l'embauche.

Responsibilities

• Planifier et surveiller les méthodes de préparation des aliments.
• Superviser le personnel du service alimentaire.
• Assurer la conformité avec les normes de sécurité alimentaire.

Skills

Supervision

Planification

Gestion du personnel

Connaissance des normes de sécurité alimentaire

Education

Diplôme de niveau secondaire ou équivalent

Certification ServSafe Manager

Job description

Incumbent works under the direction of the Assistant Director Food Service or designee, performing supervisory activities in the preparation, assembly, and delivery of meals to residents/patients.

• Plan and monitor food preparation methods (e.g. cooking, portion sizing, palatability, attractiveness, temperature) complying with legal requirements.
• Supervise Food Service staff (e.g. orient new employees, train/re-train, monitor work activities, complete competency assessments, coach for improved performance, initiate personnel actions).
• Assist the Food Service Coordinator in preparing work schedules.
• Establish and maintain effective work relationships with clients, supervisors, County employees, elected officials, attorneys, law enforcement, judges, other agencies, and the public.
• Comply with Civil Service policies and regulations, collective bargaining agreements, County policies, department policies and laws to create a cooperative, safe, respectful and quality work environment.
• Conduct performance reviews of Food Service staff as assigned by the Assistant Director Food Service.
• Ensure compliance with proper food labeling, storage, temperature documentation (e.g. serving temperature, dish machine temperature, refrigerator temperature), and sanitation standards.
• Determine and judge food quality and palatability.
• Compile and prepare analysis, record or report using the department software.
• Respond to emergency codes established by Health Center policy.
• Comply and ensure compliance with federal and state privacy laws/regulations (e.g. Health Insurance Portability and Accountability Act) and Health Center policies.
• Participate in workshops, seminars and in-service training.
• Report to work with regular, consistent attendance.
• Perform other duties as assigned and directed.

• High school diploma or equivalent required.
• Three (3) years of institutional food service operation experience required.
• One (1) year of supervisory experience in an institutional food service operation required.
• ServSafe Manager certificate must be obtained within 6 months of hire and maintained throughout employment required.
• Completion of a pre-employment criminal record and licensure check and conditional offer drug screen required.
• *Equivalent education in food service supervision, nutrition may be substituted for required experience on a year-for-year basis.

• The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Work is generally performed in a long-term care facility. Noise level is usually moderate. Work hours are typically standard day-shift hours; however, schedule may vary (e.g. days, weekends, overtime/extra hours, holidays, emergency call-in). Work involves potential exposure to electrical/mechanical hazards. Work may be stressful when dealing with time constraints, multiple/changing priorities, limited resources and uncooperative/irate individuals.
• Work requires physical activity, including extended periods of sitting and standing, frequent walking, and occasional balancing, kneeling, bending, and reaching. Work also requires the ability to frequently lift/carry objects weighing up to 10 pounds and occasionally up to 35 pounds.
• Required sensory abilities include vision, hearing and touch. Visual abilities, correctable to normal ranges, include close, distance, color and peripheral vision, and the ability to adjust focus. Communication abilities include the ability to talk and hear within normal ranges. Incumbent must possess the hand-eye coordination and manual dexterity necessary to operate computers and other equipment.