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DUTIES & RESPONSIBILITIES
1. Supervises Dining Room and tray line operation (if applicable).
2. Supervises production and service of food, ensuring hot food is hot, cold food is cold, food is attractive and appetizing.
3. Supervises sanitation operations. Maintains sanitary kitchen, food service storage areas and dish room.
4. Maintains diet cards, diet notebooks, seating charts, tray line sheets and nourishment lists accurately.
5. Assists in orientation, in-services and training.
6. Assists in interviewing, hiring, evaluation, disciplinary intervention and terminations of Dietary staff.
7. Notifies Maintenance Department when repairs are needed.
8. Cooperates with Dietitian regarding diet changes, resident preferences, etc.
9. Ensures Dietary staff fulfill the duties required by their Job Description.
10. Prepares work schedules, work assignments and schedule adjustments.
11. Maintains safety standards.
12. Performs food service position duties when needed.
13. Records and maintains food storage temperature records.
14. Approves timesheets for payroll, in the absence of the Food Service Manager.
15. Takes inventory and places orders accurately, in the absence of the Food Service Manager.
16. Performs special function duties.
17. Responsible for ensuring staff follows HR Policies and Procedures.
18. Performs other duties as assigned.
KNOWLEDGE &EXPERIENCE REQUIREMENTS
1. Food Service Sanitation certificate is required.
2. Ability to read and write English.
3. Must have one (1) year of Food Service experience.
SKILLS & ATTITUDES REQUIRED FOR SUCCESS IN JOB
1. Able to meet mealtime deadlines.
2. Able to communicate effectively.
3. Able to stand, walk, manipulate equipment with hands, lift 50-lbs, push 100-lbs, bend.
4. Achieve cooperation with staff.
5. Able to work in stressful environment.
6. Genuine interest in geriatric adults.
7. Ability to perform essential functions of the position.
RELATIONSHIPS REQUIREMENTS
1. Works with employees and Food Service Manager, Dietitian, Nursing staff and other department supervisors.
2. Direct relationship with residents.
RESOURCES FOR WHICH ACCOUNTABLE
. 5-25 employees per shift.
2. 80-240 residents per meal.