Dietary Lead cook Supervisor

Dietary Lead cook Supervisor Job Description The Dietary lead cook Supervisor evaluates dietary staff on at least an annual basis, Inspects kitchen daily to maintain required levels of cleanliness, Checks all refrigeration units weekly for storage of food items. The Dietary Supervisor oversees the production of all food served from the kitchen to patients, guests and hospital personnel as well as manages personnel through hiring and training, and conducts proper counseling and/or disciplinary action as needed. Duties 1. Prepare work schedules. Schedule is to be posted five days prior to the beginning of each pay period 2. Cover the schedule for call-ins on a daily basis 3. Verification of time cards. Check hours on time cards against working schedule 4. Verify and approve overtime 5. Process the Dietary Department time cards to the Payroll Departments 6. Prepare orders for necessary stock replacement 7. Safety Sanitation policy is followed 8. PCC and Nutrition management 9. Check in food deliveries each Monday and Thursday 10. Prepare menus on a monthly basis 11. Write up and post committee meal function work orders 12. Provide supervisory guidance to all cooks and dietary helpers 13. Participate in budget planning and the development of policies and procedures for the Dietary Department 14. Plan and conduct in-service education for Dietary employees on a monthly basis 15. Evaluate employee competence in job-related knowledge and skills, safety, and infection control annually, and employee competence in equipment operation whenever new equipment is installed or when need is indicated by user error Background Screening Requirement This position is subjet to Florida background screening requirments. For information please visit: An Equal Opportunity Employer #J-18808-Ljbffr