Food Service Supervisor

Tri Care LLC; New York (NY); On-site; USD 52,000 - 70,000; Full time

Job summary

Tri Care LLC in New York operates a hospital nutrition service where a supervisor ensures meals meet safety standards, nutritional accuracy, and therapeutic diets from production to delivery. The role leads Dietary Aides, schedules staff, conducts training and performance reviews, and coordinates with maintenance and other departments to ensure timely service.

Requirements include 3+ years in food service and at least 1 year of supervisory experience in a care facility; HACCP knowledge is

Qualifications

• 3+ years progressive experience in food service.
• Ability to operate all standard production equipment.
• Preferred experience in quality food production including entrees, starches and soups.
• Ability to integrate basic HACCP principles into food production operation.
• Maintains up-to-date information in the Geri Menu.
• Communicates in Supervisor log book all necessary communications.
• Responsible for opening and closing kitchen according to policy.
• One year of supervisory experience in food production in an acute or long term care facility.

Responsibilities

• Assures that production standards are followed, food is prepared in a safe and wholesome manner and food taste, texture and appearance is of optimal quality.
• Evaluates food production on a daily basis.
• Performs supervisory duties over the sanitation activities of the department—prioritizes cleaning and assigns work schedule.
• Prepares work schedules and assigns duties, checks for personnel coverage and adherence to schedules.
• Post call backs and meal delivery logs.
• Post daily assignments and production sheets.
• Evaluates performance of Dietary Aides, conducts performance appraisal interviews and helps employee improve performance.
• Orients new employees and insures proper training in all areas.
• Maintains records of employees work performance and initiates disciplinary action when appropriate, according to union policies.
• Communicates effectively with other departments of the facility when appropriate.
• Completes special assignments in a timely manner.
• Conducts daily inspections of the physical plant and notifies maintenance to initiate work orders as needed; after/before hours, takes necessary steps to alert maintenance personnel of any emergency repairs.
• Responsible for the daily opening and/or closing of the department—following established protocol and insuring that all environmental and operational needs are met.
• May be assigned to work in other areas in case of an emergency.
• Completes the kitchen sanitation tool of all nutrition service areas.
• Checks and maintains refrigeration and dish machine temperature logs.
• Communicates with the production personnel to insure that food is ready on time.
• Sanitation Inspections of all Nutrition Service areas.
• Test and maintains appropriate food temperatures from production to delivery of meals.
• Checks all food deliveries
• Checks that food is properly rotated and labeled.
• Will consistently demonstrate compliance with the facilities code of conduct described in the acronym R.E.S.P.E.C.T. (Respect, Effective Communication, Sensitivity, Professionalism, Exceeding expectations, Courtesy, Teamwork).
• Assumes other responsibilities and tasks as assigned.

Skills

Supervisory experience

Food service experience

Production equipment operation

HACCP principles

Quality food production

Tools

Standard production equipment

Job description

BROAD FUNCTION:

The Supervisor will assume all meals of the facility are prepared following food safety guidelines assuring nutritional accuracy and following the therapeutic diets.

SPECIFIC TASKS:

• Assures that production standards are followed, food is prepared in a safe and wholesome manner and food taste, texture and appearance is of optimal quality.
• Evaluates food production on a daily basis.
• Performs supervisory duties over the sanitation activities of the department-prioritizes cleaning and assigns work schedule.
• Prepares work schedules and assigns duties, checks for personnel coverage and adherence to schedules.
• Post call backs and meal delivery logs.
• Post daily assignments and production sheets.
• Evaluates performance of Dietary Aides, conducts performance appraisal interviews and helps employee improve performance.
• Orients new employees and insures proper training in all areas.
• Maintains records of employees work performance and initiates disciplinary action when appropriate, according to union policies.
• Communicates effectively with other departments of the facility when appropriate.
• Completes special assignments in a timely manner.
• Conducts daily inspections of the physical plant and notifies maintenance to initiate work orders as needed; after/before hours, takes necessary steps to alert maintenance personnel of any emergency repairs.
• Responsible for the daily opening and/or closing of the department-following established protocol and insuring that all environmental and operational needs are met.
• May be assigned to work in other areas in case of an emergency.
• Completes the kitchen sanitation tool of all nutrition service areas.
• Checks and maintains refrigeration and dish machine temperature logs.
• Communicates with the production personnel to insure that food is ready on time.
• Sanitation Inspections of all Nutrition Service areas.
• Test and maintains appropriate food temperatures from production to delivery of meals.
• Checks all food deliveries
• Checks that food is properly rotated and labeled.
• Will consistently demonstrate compliance with the facilities code of conduct described in the acronym R.E.S.P.E.C.T. (Respect, Effective Communication, Sensitivity, Professionalism, Exceeding expectations, Courtesy, Teamwork).
• Assumes other responsibilities and tasks as assigned.

JOB QUALIFICATIONS:

• Assure that cafeteria food schedule is followed and cafeteria is maintained.
• 3+ years progressive experience in food service.
• Ability to operate all standard production equipment.
• Preferred experience in quality food production including entrees, starches and soups.
• Ability to integrate basic HACCP principles into food production operation and to survey the operation using the principles of HACCP.
• Maintains up to date information in the Geri Menu
• Communicates in Supervisor log book all necessary communications.
• Responsible for opening and closing kitchen according to policy.
• One year of supervisory experience in food production in an acute or long term care facility.