Dining Service Associate/Dining Supervisor

Responsibilities

• Assists Director of Dining Services with overseeing the daily operations of the dining service department including the kitchen, dish room, food storage areas, and dining rooms.
• Adheres to state regulations, current best practices, policies, and procedures for food preparation and meal service.
• Ensures all Dining Services staff members are adhering to department policies and procedures for food handling, preparation, and service.
• Maintains a leadership role within the department, leading by example and ensuring regulations, procedures are followed.
• Monitors department food and non-food item inventory consistent with resident needs and the weekly menu cycle.
• Provides regular communication to the Director and/or Administrator regarding food service operations.
• Conducts routine audits and monitors performance improvement initiatives related to food service at the direction of the Director of Dining Services or the Administrator.
• Attends, and actively participates in, staff meetings, required in-service programs, and other meetings/programs deemed appropriate by the Administrator or Director of Nutritional Services.
• Performs job functions of each subordinate department position when necessary.
• Acts as Director of Dining Services in his/her absence.
• Regularly interacts and communicates with residents/family members regarding meal service.
• Maintains a working knowledge of federal regulations of the State Department of Health code and rules and regulations regarding meal service in the post-acute care setting.
• Ensures proper preparation, maintenance, and service of food in accordance with state rules and regulations.
• Acts as a preceptor for food service students and interns.
• Assists with training of new and current department staff.
• Conducts in-service programs for dietary and facility staff upon request.
• Provides feedback to the Director and Administrator on the work performance of Dining Services staff members.
• Utilizes electronic timekeeping system as directed.
• Arrives to work on time, regularly, and works as scheduled.
• Recognizes and follows the dress code of the facility including wearing name tag at all times.
• Follows policy and procedure regarding all electronic devices, computers, tablets, etc.

Qualifications

• High School diploma or equivalent
• Working knowledge of CMS and DOH regulations related to food service
• Associates degree in Food Service Management, Hospitality Management, or related field preferred
• Certified Dietary Manager preferred
• Demonstrated supervisory experience preferred
• Experience with DOH survey process preferred
• Computer skills consistent with nutritional software programs preferred