AM Supervisor-Chemung Nursing Facility

SUMMARY: The Supervisor is responsible for assisting with the systems and procedures for all aspects of the Food Nutrition/Dietary Program for which he/she helps to oversee. They will ensure that all
compliance, regulations and guidelines are followed consistently for Whitsons and any client mandates.
ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Supervising tray line and insuring all dietary specifications are met and trays are accurate.
• Monitoring food truck times in compliance with schedules.
• Assigning production lists and monitoring completion of all tasks.
• Answering the kitchen phone and ensuring that all requests from the nursing staff are handled. 
•  Assists with the maintenance of systems and procedures for preparing and serving of food related products using Whitsons approved systems and policies
• Open the kitchen each day, monitoring supplies and reducing waste.
• Supervises program within all budgetary guidelines established by Whitsons.
  • Motivate, help to train, and supervises subordinate Team Members.
  • Identify and work with GM to provide the necessary tools for the team to perform at satisfactory level.
  • Maintain a harmonious working relationship with Team by demonstrating consistent and
  equitable treatment for all Team Members consistently in accordance with Company policies.
  • Maintains compliance with applicable health regulations and ordinances and ensures preparedness for any state or local board of health inspection.
  • Implements and fulfills requirements for appropriate sanitation and safety levels in respective
  areas.
  • Coordinates and supervises production, food quality, and cost control, and Team Member training.
  • Must spend 90% of workday in kitchens and serving areas working with and observing and
  supporting team.
  • Assists with maintaining records to comply with Whitsons, government and
  accrediting agency standards.
  • Helps monitor and control expenses such as food cost, labor cost and operating expenses while
  providing exceptional customer service.
  • Field client complaints with responsive, actionable activities.
  • Prepares location for internal QA audit.
  • Helps team achieve a goal of 90% or above score on the Whitsons Internal Audit and shows
  increased improvement each year.
  • Adhere to all company and nursing facility policies and ensure that entire team understands and follows them.
  ADDITIONAL DUTIES AND RESPONSIBILITIES:
  • Performs additional duties as assigned by GM or DM.
  • Must complete all training requirements assigned.

Pay rate 18/hour

REQUIRED QUALIFICATIONS AND COMPETENCIES:
Education:
• High School diploma or GED AND at least Two (2) years’ experience in healthcare food service such as hospitals and nursing facilities.

• At least one (1) year of supervisory experience preferred. 
  Certifications:
  • ServSafe mandatory if client, bid, state, town, city, county required in jurisdiction of
  employment. Must be knowledgeable of all local health and food safety ordinances.
  Computer Skills:
  • Able to learn new programs easily and quickly.
  Other Qualifications, Experience and Competencies:
  • 3 years’ experience in Food Service
  • Culinary background is required - Must have a passion and an interest in food
  • Working knowledge of cooking procedures and recipe adherence and scaling
  • Must have demonstrated experience developing talent and managing multiple priorities
  • Must be able to use “critical thinking” skills to resolve problems or would result in improving
  program overall.
  • Ability to effectively communicate verbally, electronically and written with clients, parents,
  students, and support staff
  • Must possess excellent time management and organizational skills
  • Bilingual Spanish is highly desirable
  PHYSICAL DEMANDS OF THE JOB:
  The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job, the team member is frequently required Sit, walk, talk
  and hear
  • Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.
  • Be standing on feet majority of the workday in addition to walking back and forth.
  • Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
  • Specific vision abilities required by this job include close vision and the ability to adjust focus.
  Position may require extended hours including evenings and/or weekend