Dietary Shift Supervisor, SNC (PT, Nights)

GENERAL SUMMARY

Under the direct supervision of the Director of Food Services, the Tray Line Supervisor coordinates and supervises the activities of Cooks and Food Service Workers engaged in the preparation, service and clean-up of all Food Service related activities.

EDUCATION

• High School diploma required.
• Safe Serve Certification required.
• Dietary Manager Certificate or two (2) year degree in Food Service Management preferred.

WORK EXPERIENCE

• Minimum of three (3) years experience in institutional or commercial food service setting with high school diploma.
• Minimum of one (1) year supervisory experience in institutional or commercial food service setting with Dietary Managers Certificate or two year degree in food Service Management.

FUNCTIONS AND RESPONSIBILITIES

• Inspects trays for attractiveness, palatability and accuracy.
• Captures requests from floors during and after mealtime including handling of late trays.
• Supervises Food Services employees in food preparation and service areas.
• Supervises dish-room to ensure that proper techniques are used and that established procedures and standards are kept in all work areas.
• Supervises sanitation of dish washing area and various cleaning jobs to ensure that sanitation requirements are met.
• Observes methods of food preparation, cooking and sizes of portions to ensure food is prepared and served in prescribed manner.
• Maintains tray-line quantities.
• Maintains resident dining room during evening meal.
• Aids in the orientation of new employees.
• Conducts training, in-service education and performance reviews on all Cooks and Food Service Workers.
• Makes effective recommendations in matters of hiring, promotion, discipline and termination.
• Aids in scheduling and covering shifts as needed for all employees.
• Reports daily work assignment.
• Inspects all storage and freezer areas to ensure they are secured.
• Turns off all lights and locks offices at end of shift.
• Addresses resident and family issues.
• Addresses cafeteria and cash concerns.
• Oversees evening “special functions”.
• Coordinates day shift coverage in the event of evening call-off for the following shift.