Food Service Supervisor

About the role

The Position Incumbent works under the direction of the Chef Manager or designee, performing supervisory activities in preparing, assembling, and delivering meals to Douglas County Health Center (DCHC) residents.

Responsibilities

• Plan and monitor food preparation methods (e.g., cooking, portion sizing, palatability, attractiveness, temperature) complying with legal requirements.
• Supervise staff (e.g., orienting, training, scheduling, monitoring, coaching, evaluating, initiating personnel action).
• Prepare and post work schedules following department policies and Civil Service Rules.
• Establish and maintain effective work relationships with clients, supervisors, County employees, elected officials, attorneys, law enforcement, judges, other agencies, and the public.
• Comply with Civil Service Rules, collective bargaining agreements, County policies, department policies and laws to create a cooperative, safe, respectful and quality work environment.
• Determine and judge food quality and palatability.
• Compile and prepare analysis, record or report using the department software.
• Respond to emergency codes established by DCHC policy.
• Ensure compliance with proper food labeling, storage, temperature documentation (e.g., serving temperature, dish machine temperature, refrigerator temperature), and sanitation standards.
• Report to work with regular, consistent attendance.
• Perform other duties as assigned and directed.

Requirements

• A high school diploma or equivalent required.
• Three (3) years of institutional or commercial food service operation experience required.
• One (1) year of supervisory experience in an institutional or commercial food service operation required.
• ServSafe Manager certificate must be obtained within six (6) months of hire and maintained throughout employment required.
• Completion of a pre-employment criminal record, licensure check and conditional offer drug screen required.
• Equivalent combination of education and experience may be substituted for requirements on a year-for-year basis.

Physical Requirements & Working Conditions

• Work is generally performed in a long-term care facility.
• Noise level is usually moderate.
• Work hours are typically standard day-shift hours; however, schedule may vary (e.g., days, weekends, overtime/extra hours, holidays, emergency call-in).
• Work involves potential exposure to electrical/mechanical hazards.
• Work may be stressful when dealing with time constraints, multiple/changing priorities, limited resources and uncooperative/irate individuals.
• Work requires physical activity, including extended periods of sitting, standing, frequent walking, reaching and occasional balancing, kneeling, and bending.
• Work also requires the ability to frequently lift/carry objects weighing up to 10 pounds and occasionally up to 35 pounds.
• Required sensory abilities include vision, hearing and touch.
• Visual abilities, correctable to normal ranges, include close, distance, color and peripheral vision, and the ability to adjust focus.
• Communication abilities include the ability to talk and hear within normal ranges.
• Incumbent must possess the hand-eye coordination and manual dexterity necessary to operate computers and other equipment.