Culinary Services Manager

POSITION SUMMARY:

As a Culinary Services Manager, you are responsible for supervising dining room activities during meal service and assisting with serving. In this position you are responsible for training, mentoring, and instructing shift employees with regards to daily procedures and department protocol.

RESPONSIBLE Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients, and co-workers. Ensure resident/patient, visitor, and co-worker safety by remaining aware of and reporting any new or existing safety hazards. Maintain good attendance record; arrive at work on time and conform to scheduled work hours. Wear and use appropriate protective gear and equipment, ie, aprons, hair nets. Perform all job duties safely. Supervise dining room activities during meal service and assist with serving, as needed. Supervise tray line, food production and dish room activities, to ensure completion of daily routine. Supervise all aspects of Dining Services staff, including but not limited to performance evaluation, scheduling, counseling, training. Handle disciplinary action with staff in conjunction with Director of Dining Services Responsible for conducting training and daily meetings. Inspect work area of all shift employees and follow-up to assure completion of daily tasks. Make daily sanitation rounds and correct any deficiencies to ensure compliance with State Regulations Perform duties of shift employees as needed for call-ins, vacation, etc. Train, mentor and instruct shift employees with regards to daily procedures and department protocol. Assist with maintaining diet card on health unit residents. Maintain time efficiency and accuracy in meal service provided to the residents, visitors, and staff. Identify and report equipment maintenance needs to management. Process employee meal sign-in sheet and ensure accurate amounts of trays are prepared. Provide daily reports to management with regards to resident, staff, and /or visitors concerns/complaints, staff disciplinary issues, food shortages, etc. Assist with disciplinary actions related to shift employees, as needed.

• Work holidays and weekends as needed

Other duties as assigned by Director of Dining Services

MINIMUM QUALIFICATIONS: High school graduate or GED Minimum of 3 years supervisory production experience in a high-volume healthcare setting or equivalent or 2 years supervisory experience Ability to read, write and effectively communicate in English. Proficient with computers and software programs, such as Microsoft Office products Ability to provide instructions and give directions to complete daily routine. Ability to perform Essential Duties as outlined below. Genuine caring for and interest in the care of mature adults, handicapped people, and hospice Patients Ability to perform work tasks within the Physical Demand Requirements as outlined below. Ability to comply with the Resident Bill of Rights and the Employee Responsibilities Ability to comply with organizational and departmental safety policies and procedures. Food Service Certification preferred. WORK CLIMATE: Primarily inside climate-controlled building

WORK PACE: Fast Paced PHYSICAL DEMANDS: FREQUENCY: Never = 0% Rarely = 1 10% Occasionally = 11 33% Frequently = 34 66% Continuously = 67+% WEIGHT FREQUENCY OBJECTS Lifting: 1 10lbs. Continuously Dishes, utensils, trays, food items 11 20lbs. Frequently Food items, pots and pans 21 35lbs. Rarely 36 50lbs. Rarely 51 75lbs. Rarely Carrying: 1 10lbs. Continuously Dishes, utensils, trays, food items 11 20lbs. Rarely 21 35lbs. Occasionally Standing Continuously Walking Continuously Sitting Rarely Pushing Frequently Bending Frequently Squatting Occasionally Kneeling Rarely Crawling Never Climbing Occasionally Reaching Rarely Grasping Rarely Fine Manipulation Continuously

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