Dining Services Supervisor

Job Description

Job Description

Conveniently located in beautiful Davidson County, North Carolina, Piedmont Crossing, a licensed Continuing Care Retirement Community (CCRC), offers a full continuum of services in comfortable surroundings with amenities that make living easy, enjoyable, and stimulating.

For more than 35 years, Piedmont Crossing has been a destination of choice for North Carolina retirement living. As a not‑for‑profit continuing care community owned and operated by EveryAge (formerly United Church Homes and Services), Piedmont Crossing is home to dynamic people with a passion for life, ideas, activity, and engagement.

Dining Services Supervisor

Under the direction of the Director of Dining, Dietitian, or Chef/Manager, the Dining Services Supervisor supervises all operations in dining to assure satisfaction and client retention. Responsibilities may include but are not limited to any of the following duties and functions:

Directs daily operations of food service operations in dining room to ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.

Directs catering operations, including waited table service, bars, continuous break stations, and buffet lines.

Supervises day-to-day work activities by delegating authority, assigning, and prioritizing activities and monitoring operating standards.

Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.

Establishes a safe work environment for employees by providing safety-related training and equipment maintenance, and by ensuring compliance with UCHS and Sodexo safety and loss prevention programs and with standards.

Establishes operating standards, implements quality improvements, and communicates them to employees.

Works alone or part of a team preparing the set up and serving of prepared meals for residents.

Directs cleaning procedures and assures that all sanitation standards are met.

Instructs workers in methods of performing duties and supervises and coordinates work of employees to promote efficient operation.

Responsible for overall operation of the facility’s dining rooms.

Cleans work areas, tables, cabinets, and food prep equipment.

Screens and selects food service personnel in consultation with Director of Dining Services.

Orients, trains, supervises, disciplines, and evaluates new food service personnel.

Minimal Education:

High school diploma preferred.

Minimal Experience:

One year food service/kitchen experience in a hospital, institutional or restaurant setting preferred.

Experience in long term care or health care is preferred.

Other Qualifications:

Certification as a ServSafe Certified Food Protection Manager required.