CNS Supervisor

About the Role

We are looking for a Culinary and Nutritional Services Supervisor to assist in organizing and directing all aspects of service and hospitality within the Culinary and Nutritional Services Department. This role ensures quality nutritional services are provided daily and that culinary services are maintained in a clean, safe, and sanitary manner, in accordance with company standards and federal, state, and local regulations.

Responsibilities

• Operations Management (30%)
  • Supervise and assist in the preparation of all products and meals to ensure they are palatable and appetizing.
  • Ensure timely and efficient meal service by being available in service areas at meal times.
  • Communicate inventory of leftover foods to supervisor for integration into the weekly menu.
  • Maintain food and supplies inventory by providing accurate requisitions, stocking areas properly, and notifying supervisor of shortages.
  • Ensure stock levels of staple/non-staple food, supplies, and equipment are maintained at adequate levels.
  • Ensure delivery of prescribed diet orders to residents through assessments, medical record reviews, and monitoring food intake.
  • Maintain department cleanliness and safety by participating in cleaning duties and following sanitation schedules.
  • Coordinate services and activities with other departments (e.g., Nursing, Maintenance, Housekeeping).
  • Assist in executing and planning special events.
• Customer Relations and Service Management (25%)
  • Listen and respond to the needs of residents and staff members.
  • Help residents and visitors feel welcome and comfortable.
• Quality, Compliance, and Risk Management (20%)
  • Ensure food production of consistently high-quality meals with excellent presentation.
  • Maintain clean, sanitary, and safe culinary work areas and equipment.
  • Adhere to quality assurance, infection control, and universal precaution practices.
  • Maintain confidentiality of resident care information.
  • Share observations and insights to improve departmental quality and efficiency.
• People Management and Development (20%)
  • Foster a positive work environment to attract, retain, and motivate top-quality employees.
  • Interview, select, supervise, and set performance expectations for direct reports.
  • Define and promote performance expectations for excellence.
  • Evaluate job performance and provide coaching, counseling, and development guidance.
  • Participate in the development and execution of in-service training, on-the-job training, and orientation programs.
• Administration and Reporting (5%)
  • Maintain current and accurate records using computers and documentation in accordance with company and regulatory standards.
• Perform all other duties as assigned.

Requirements

• High school diploma or equivalent required.
• ServSafe certification required or willingness to obtain within a reasonable timeframe.
• Two years of experience in a food service and/or hospitality environment required.
• One year of experience in food service and/or hospitality supervision preferred.
• Knowledge of service operations with a focus on quality, sanitation, cost control, and presentation required.
• Knowledge of food and catering trends with a focus on quality, production, sanitation, and presentation required.
• Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet required.
• Proficiency with Point of Sale (POS) and diet management software preferred.
• Must be able to read, write, speak, and understand the English language.

Working Conditions

• Sitting: Up to 2 hours/day
• Standing: Up to 8 hours/day
• Walking: Up to 8 hours/day
• Lifting, transferring, pushing, and/or pulling: Up to 50 pounds
• Work weekends, evenings, and holidays as scheduled.
• Occasional exposure to residents/patients with various disease processes, including infectious waste and conditions (e.g., AIDS and Hepatitis B viruses).
• Risk Category for Exposure to Bloodborne Diseases: II