FOOD SERVICE SUPERVISOR (73549)

Regency Health Care, Inc.; Corpus Christi (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading health care provider in Corpus Christi seeks a dedicated Food Service Supervisor to manage dietary operations. The role includes overseeing food preparation and service, ensuring safety standards, and leading a team. Ideal candidates will have relevant managerial experience and a background in nutrition management.

Qualifications

• Two Years’ Experience In Foodservice Management Required.
• Prior experience in healthcare foodservice preferred.

Responsibilities

• Responsible for daily operations of the dietary department.
• Interview, train, coach, and evaluate dietary staff.
• Monitor budgets for cost-effective program management.

Skills

Leadership

Food Safety

Budget Management

Staff Training

Education

Graduate of a 2 or 4 year Dietary Manager’s Program

Registered Dietician

Job description

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Overview

Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.

Job Details

Job Location

Windsor Calallen - Corpus Christi, TX

Position Type

Full Time

Job Shift

8am - 5pm

Description

Overview

Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.

Responsibilities

Operations Management

Interview, train, coach, and evaluate dietary staff.

Develop work schedules to ensure adequate staff to cover each shift

Monitor budgets for a cost-effective program

Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment

Work cooperatively with residents, facility staff, physicians, consultants, vendors, and other service providers

Foodservice Management

Specify standards and procedures for preparing food

Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends

Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met

Manage the preparation and service of special nourishments and supplemental feedings

Assure that foods are prepared according to production schedules, menus, and standardized recipes

Food Safety

Assure safe receiving, storage, preparation, and service of food

Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines

Prepare cleaning schedules and maintain equipment to ensure food safety

Ensure proper sanitation and safety practices of staff

Nutrition and Medical Nutrition Therapy

Process new diet orders and diet changes; keep diet cards updated

Complete the assigned MDS section according to required timeline

Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders

Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function

Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care

Other

Make hall rounds prior to the department head morning meeting

Participate in the department head morning meeting

At times you may be asked by the Administrator to preform special tasks and functions

Work rotating weekend Manager on duty as scheduled

Qualifications

Educational/Training Requirements

Graduate of a 2 or 4 year Dietary Manager’s Program or is a Registered Dietician

Licensing Requirements

Successful completion of Certified Dietary Manager exam

Experience Requirements

Prior experience in healthcare foodservice preferred

Two Years’ Experience In Foodservice Management Required

Physical Demands

The physical demands described here are representative but not necessary all inclusive, of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to effectively communicate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Rarely

Occasionally

Frequently

Lifting – 1-25 lbs

Lifting – 25-50 lbs

Lifting – 50+ lbs

Carrying – 1-25 lbs

Carrying – 25-50 lbs

Carrying – 50+ lbs

Pushing/Pulling - 1-25 lbs

Pushing/Pulling – 25-50 lbs

Pushing/Pulling – 50+ lbs

Sliding/Transferring – 1-25 lbs

Sliding/Transferring – 25-50 lbs

Sliding/Transferring – 50+ lbs

Standing

Sitting

Walking

Speaking

Driving

Balancing/Climbing

Stooping/Kneeling

Crouching/Crawling

Reaching

Hearing/Listening

Seeing

Turning/Twisting/Leaning

Regency Integrated Health Services is an Equal Opportunity Employer. Regency does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, disability status, national origin, veteran status or any other basis covered by appropriate law. All employment decisions are based on legitimate, non-discriminatory criteria.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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