Culinary 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 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%)
  • Supervises and assists in the preparation of all products and meals to ensure they are palatable and appetizing.
  • Ensures timely and efficient meal service by being available in service areas at meal times.
  • Communicates inventory of leftover foods to supervisor for integration into the weekly menu.
  • Assists in maintaining food and supplies inventory through accurate requisitions, proper stocking, and notifying supervisors of shortages.
  • Ensures stock levels of staple/non-staple food, supplies, and equipment are maintained at adequate levels.
  • Ensures delivery of prescribed diet orders to residents by completing new patient assessments, reviewing medical records, attending care conferences, auditing diet orders, and monitoring food intake.
  • Assists in maintaining a clean and safe department by participating in cleaning duties, following sanitation schedules, and proper disposal of food and waste.
  • Coordinates services and activities with other departments (e.g., Nursing, Maintenance, Housekeeping).
  • Assists in executing special events and participates in their planning and preparation.
• Customer Relations and Service Management (25%)
  • Listens and responds to the needs of residents and staff members.
  • Helps residents and visitors feel welcome and comfortable.
• Quality, Compliance, and Risk Management (20%)
  • Ensures food production of consistently high-quality meals with excellent presentation.
  • Maintains clean, sanitary, and safe culinary work areas and equipment.
  • Adheres to quality assurance, infection control, and universal precaution practices.
  • Maintains the confidentiality of resident care information.
  • Shares observations and insights to improve departmental quality and efficiencies.
• People Management and Development (20%)
  • Fosters a positive work environment to attract, retain, and motivate top-quality employees.
  • Interviews, selects, supervises, and sets performance expectations for direct reports.
  • Defines and promotes performance expectations for excellence.
  • Evaluates job performance and provides coaching, counseling, and development guidance.
  • Participates in the development, planning, and conducting of in-service training, on-the-job training, and orientation programs.
• Administration and Reporting (5%)
  • Maintains current and accurate records using computers and documentation in accordance with company and regulatory standards.
• Performs all other duties as assigned.

Requirements

• Education
  • High school diploma or equivalent required.
  • ServSafe certification required or willingness to obtain within a reasonable timeframe.
• Experience
  • 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.
• Skills
  • 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 residents/patients and/or equipment/supplies: 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