FOOD SERVICE SUPERVISOR (73931)

Overview

Responsible for the daily operations of the dietary department, according to facility policy and procedures and federal/ state regulations. The CDM provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met.

Responsibilities

Operations Management

Interview, train, coach, and evaluate dietary staff.

Develop work schedules to ensure adequate staff­ to cover each shift

Monitor budgets for a cost-eff­ective program

Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment

Work cooperatively with residents, facility staff­, physicians, consultants, vendors, and other service providers 

Foodservice Management

Specify standards and procedures for preparing food

Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends

Inspect meals and assure that standards for appearance, palatability, temperature, and serving times are met

Manage the preparation and service of special nourishments and supplemental feedings

Assure that foods are prepared according to production schedules, menus, and standardized recipes 

Food Safety

Assure safe receiving, storage, preparation, and service of food

Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines

Prepare cleaning schedules and maintain equipment to ensure food safety

Ensure proper sanitation and safety practices of sta­ff

Nutrition and Medical Nutrition Therapy

Process new diet orders and diet changes; keep diet cards updated

Complete the assigned MDS section according to required timeline

Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders

Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function

Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care

Other

Make hall rounds prior to the department head morning meeting

Participate in the department head morning meeting

At times you may be asked by the Administrator to preform special tasks and functions

Work rotating weekend Manager on duty as scheduled

Educational/Training Requirements

Graduate of a 2 or 4 year Dietary Manager’s Program or is a Registered Dietician

Licensing Requirements

Successful completion of Certified Dietary Manager exam

Experience Requirements

Prior experience in healthcare foodservice preferred 

Two years’ experience in foodservice management required

Physical Demands

The physical demands described here are representative but not necessary all inclusive, of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the empl