Dietary Supervisor

Job DetailsJob Location: Sherrill House - Boston, MA 02130Position Type: Part TimeSalary Range: $20.00 - $25.00 HourlyJob Shift: EveningDietary Supervisor 


Part Time
12 hours per week
3:00PM-8:00PM
Every other weekend 


Competitive Wages + Benefits including FREE Parking

Position Summary 

The primary purpose of your position is: to assist the Food Service Manager in planning, organizing, developing and directing the overall operation of the department; to ensure a day-to-day operation resulting in consistent quality services; and to ensure that the department is maintained in a clean, safe, and sanitary manner.

 

Primary Responsibilities:


Assume the responsibility and accountability of supervising department personnel.
Assist in planning, developing, organizing, implementing, evaluating, and directing the department, its programs and activities.
Assist with the coordination of services and activities with other related departments
Assist in developing and maintaining written dietary policies and procedures.
Assist staff in the use of departmental policies, procedures, equipment, supplies, etc.
Assume the responsibility of obtaining/maintaining material safety data sheets (MSDSs) for hazardous chemicals used or stored in the department.
Submit accident/incident reports to the Food service Manager during the shift in which the incident occurs.
Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
Process diet changes and new diets as received from nursing services.
Assist in developing and implementing a dietary service organization structure.
Participate in facility surveys (inspections) made by authorized government agencies.
Ensure that menus are maintained and filed in accordance with established policies and procedures.
Maintain an adequate liaison with families and residents as necessary.
Maintain a reference library of written material, laws, diet manuals, etc., necessary for complying with current standards and regulations and that will provide assistance in maintaining quality food service.
Serve on, participate in, and attend various committees of the facility as required, and as appointed by the Food Service Manager.
Meet with personnel, on a regularly scheduled basis, solicit advice from inter-department supervisors concerning the operation of the department, assist in identifying and correcting problem areas, and/or the methods of improvement of services.
Assist in the recruitment, interviewing, and selection of personnel.
Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
Delegate administrative authority, responsibility, and accountability to other dietary personnel as deemed necessary to perform their assigned duties (i.e., cook, etc.).
Counsel personnel as requested or as necessary.
Assist in standardizing the methods in which dietary tasks will be performed.
Review and check the competence of personnel and make necessary adjustments and corrections as required or that may become necessary.
Make daily rounds to ensure that dietary personnel perform the required duties and to ensure that appropriate dietary procedures are being rendered to meet the needs of the facility.
Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the facility.
Conduct departmental performance evaluations in accordance with the facility's policies and procedures.
Assist in the development of and participate in the planning, conducting, and scheduling of in-service training classes that provide instructions on "how to do the job," and that ensure a well-educated department.
Assist in developing, implementing, and maintaining an effective orientation program that orients the new employee to the department, its policies and procedures, and to his/her job position and duties.
Attend and participate in continuing educational programs designed to keep you abreast of changes in your profession.
Ensure that dietary service work areas are maintained in a clean and sanitary manner.
Ensure that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
Ensure that all dietary service personnel follow established departmental policies and procedures, including appropriate dress codes.
Ensure that dietary service personnel follow established infection control procedures.
Place orders for equipment and supplies as necessary or as may be required.
Make periodic rounds to check equipment and to ensure that necessary equipment is available and working properly.
Check supply rooms and custodial closets to ensure that needed supplies are on hand to perform assigned cleaning tasks.
Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are maintained at adequate levels at all times