Food Services Supervisor

Food Services Supervisor

The Food Services Supervisor, under the supervision of the Food Services Assistant Manager and Food Services Manager, oversees all food service-related activities in the assigned Center Kitchen. Responsibilities include maintaining inventories, ordering, and receiving food products and supplies, as well as supervision of Kitchen staff. Oversees the preparing and serving of meals for Participants and staff, overall kitchen sanitation and maintenance, maintaining communication with Participants, awareness of diets and food preference, and completing all documentation as required by organization policy and regulatory requirement. The Food Services Supervisor supports and assists the Food Services Manager and Assistant Manager in other duties as assigned.

Responsibilities

Leadership and Supervision: The Food Services Supervisor will oversee the day-to-day operations of the Center Kitchen to which they have been assigned. Responsible for maintaining high standards of sanitation, meal quality, Participant/customer satisfaction levels, and other high standards of service. Responsible for accurate inventory of all food products. Adheres to monthly and fiscal year Kitchen budgets. Oversees daily Kitchen's cleanliness and ensures all scheduled Kitchen cleaning logs are up to date. Assures initial orientation, on-going training, and responsibilities reinforcement of Food Service staff on all critical food service areas, including but not limited to: food quality, service, sanitation, food safety and employee safety. Involved in overall Kitchen training needs for the Department. In coordination with the Food Service Department Management, recruits, hires, and supervises all Kitchen staff. Participates in New Hire Orientation and is responsible for departmental orientation of new hires. In coordination with Food Services Departmental Management, performs informal counseling and proposes progressive discipline if needed, in accordance with HR policy. Develop and/or monitor Performance Improvement Plans for any employee evaluation category at less than a Satisfactory rating. Completes weekly walk-thru Kitchen inspections. Performs staff performance evaluations utilizing the organization's performance evaluation management system. Conducts daily team meetings with Kitchen staff. Creates a positive work environment for the Kitchen staff and provides optimum customer service to all departments.

Food Service Operation: Oversees compliance of the Texas Food Establishment Rules for Kitchen Operations. Responsible for ordering and receiving of food products, as well as the initial quality inspection of foods received, food storage and rotation, to assure adequate supplies are available for production. Attend meetings to obtain and provide necessary information to Kitchen Staff and support intradepartmental needs. Ensures menus and requisite spreadsheets are maintained and followed as planned. Ensures meals are served in a timely manner and at appropriate temperatures. Ensures that all diet requirements are followed as prescribed by physicians and/or dietician during meal service to Participants. Ensures that all food requisition requests are completed on time. Audits twenty Participant meal trays per Center for accuracy per month. Continuously evaluates quality and identifies opportunities to improve services. Work with Emergency Preparedness Team to establish, maintain and execute plans pertaining to emergency preparedness and disaster planning. Ensures that there is enough emergency subsistence on hand for the Participants and staff. Assist Food Service staff in the performance of their assigned duties as needed. Oversees production, packaging, and distribution of Home Delivered meals. Perform cooking duties, as needed, to include coverage of any Kitchen Department positions when staffing shortages occur at any Center. Ensures that vending machines are stocked and operational for staff.

Administrative: Responsible for compiling and maintaining Departmental data and end‐of‐month reports. Maintains all department reports pertaining to with accuracy and in a timely manner. Investigates all non-compliance issues including any formal grievances, incidents, internal inspections, and regulatory issues. Reports all findings to Kitchen Management to coordinate development of any corrective action plans. Ensure menus are printed, organized, and placed in binders prior to implementation of a new menu cycle. Reviews and audits of new menus and menu spreadsheets. Verifies staff PTO, ensuring proper staff coverage for the Center. Maintenance and approval of TimeForce payroll system for kitchen staff. Back-up for other Kitchen Supervisors payroll when out on PTO. Create staff lunch menus for the Centers in a timely manner. Completes documentation as required for Participant Meal Intakes. Makes recommendations to Kitchen Management on fiscal year budget proposals. Ensures all invoices are coded, approved, logged, and submitted to the Food Service Manager. Ensures all projects related to Quality Improvement are completed accurately and in a timely manner. Communicates with the Nutrition Department when Diet Cards require updating. Participates in the review, development and implementation of Standard Operating Procedures and Policies.

Equipment Maintenance: Initiates and is aware of external equipment maintenance requests through contract or other service companies, monitors work through to completion. Initiates work orders or is aware of internal maintenance requests for facility or utility-related maintenance. Schedule preventative maintenance with contracted company to ensure service and proper upkeep of all equipment. Maintain equipment in a safe and functional manner to properly perform tasks and reduce injury risk. Support in maintaining the Home-Delivered Meals van, ensuring vehicle maintenance and repairs to include dropping-off and picking-up of the vehicle at the auto maintenance service center.

Qualifications / Requirements: High School Diploma or GED equivalency. Two years' experience in food service supervision or equivalent. Current Food Protection Management Card. CPR certified. Current TB results.

Required Skills

Dependable individual with interest and appreciation of the elderly. Knowledge of food production and service, cost containment, and inventory control. Ability to supervise staff and accept direction. Common sense approach to problem solving. Knowledge of therapeutic diets. Bilingual (English and Spanish). Communicates effectively with staff and demonstrates professionalism when managing difficult situations or individuals. Must have adequate basic computer skills utilizing applications, such as Word, Excel, Outlook, online ordering, and inventory systems. Effective communication skills, both verbal and written.