Dietary Supervisor

Dietary Supervisor SALARY: $25.50 Per Hour BENEFITS Weekly Employee Appreciation Event- “Thankful Thursday” Monthly Gift Giveaways!! Medical, Dental & Vision Insurance Life Insurance Disability Insurance 401K Paid Time Off POSITION SUMMARY The Dietary Supervisor works directly under the guidance of the Food Service Director to oversee the daily operations of the food service department. This role is responsible for supervising dietary staff, ensuring the accurate preparation and presentation of regular and therapeutic diets, and maintaining the highest standards of cleanliness and regulatory compliance. The Dietary Supervisor ensures that residents receive nutritious, high-quality meals on schedule and in a caring atmosphere. SHIFT & AVAILABILITY REQUIREMENTS We are currently seeking candidates for Full-Time and Part-Time positions. Available Shifts: 5:00 AM – 1:00 PM and/or 12:00 PM – 8:00 PM. Weekend Coverage: Weekend availability is a strict requirement for all positions. Full-Time Requirement: The full-time position includes mandatory Wednesday evening coverage. Part-Time Requirement: One 2/5 Supervisor position is available (working 2 out of 5 standard shifts/days per week). RESPONSIBILITIES / ACCOUNTABILITIES Supervises the day-to-day production, quality, and quantity of food served during assigned shifts. Enforces and adheres to all sanitary and state/federal regulations governing the handling, preparation, and serving of food. Oversees dietary staff to ensure that all meals are prepared, tray-line is organized, and food is served on schedule. Assists the Food Service Director in implementing new dietary practices, techniques, and menu adjustments. Monitors employee workflows, provides on-the-floor training, and assists in adapting work techniques for a more efficient kitchen operation. Ensures food preparation adheres to national standards, administrative guidelines, and designated therapeutic portion controls. Completes daily shift logs, sanitation checklists, temperature reports, and other required documentation. Directly monitors the performance of dietary cooks and aides on shift; provides feedback, coaching, and assists the Director with staff evaluations or disciplinary actions according to facility policy. Prioritizes the safety of all facility residents and staff to minimize the potential for fire and accidents. Ensures strict adherence to legal, safety, health, fire, and sanitation codes, remaining fully fluent in the facility’s disaster plans and current safety data documentation. Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights. Performs other kitchen leadership duties as requested by the Food Service Director. SPECIFIC EDUCATIONAL / VOCATIONAL REQUIREMENTS High School Diploma or equivalent required; an Associate Degree in culinary services, food management, or hospitality is preferred. Proven experience in a supervisory or lead role within a healthcare, long-term care, or large‑scale food service environment. JOB SKILLS Strong foundational knowledge of the principles of dietetics, food sanitation, large‑scale food preparation, and food/labor safety laws. Ability to step in and assist with cooking, tray‑line coordination, and kitchen inventory management as necessary. Strong leadership skills with the ability to direct, orient, and motivate kitchen staff during fast‑paced shifts. Familiar with the facility's performance appraisal systems and accountability protocols. Ability to positively interact with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Basic computer skills for generating schedules, reading diet orders, and completing daily logs. Provide annual verification of a negative TB skin test. PERFORMS RELATED DUTIES Interacts routinely with residents, families, visitors, and interdisciplinary facility employees to ensure dining satisfaction. Carries out other tasks as requested in situations where hands‑on intervention or direct kitchen participation is required. #J-18808-Ljbffr