Dining Services Supervisor Job Description Template
Our company is looking for a Dining Services Supervisor to join our team.
Responsibilities:
- Works closely with Dining Services Team to ensure the highest level of dining services to resident, visitors and NLCS employees;
- Supervises nourishment preparation and distribution;
- Supervise tray assembly process;
- Assigns cleaning schedules;
- Trains workers in performance of duties;
- Supports dining services operations according to established standards and procedures, taking into account any special requirements;
- Assists the Dining Services Manager in supervising employees that prepare and serve food;
- Supervises all employees in the absence of the Manager;
- Performs other duties as assigned by the Director of Nutrition Services or person in charge of area where work is being done;
- Attends all mandatory in-services;
- Complies with all certification and training requirements as determined by the Director of Nutrition Services;
- Follows policy and procedures on annual influenza vaccinations;
- Assigns tasks to employees and prepares work schedules;
- Follows policy and procedures on annual TB testing;
- Inspects the kitchen, dining area, and equipment to ensure sanitary standards are maintained.
Requirements:
- Must have compassion for and desire to work with the elderly;
- Must be able to relate to and work with the ill, disabled, elderly, emotionally upset and, at times, hostile people within the community;
- Must meet all health requirements;
- Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff;
- Practice and promote Affinity Policies and Procedures, Mission Statement, Core Values and Founding Principles;
- Must be trained in food service management or the culinary arts, or have equivalent experience in food service management or the culinary arts;
- Must be able to supervise dining services department employees using independent judgment and discretion;
- Complete state required Food Service Orientation Manual;
- Must have basic reporting and organizational skills;
- Ability to perform assigned tasks based on ElderWood Core Values and to a high degree of excellence and cleanliness;
- Minimum of 18 years of age required; HS diploma or equivalent required;
- Ability to supervise food preparation activities and carry out cooking tasks at safe and efficient;
- level of performance;
- A graduate of an approved Dining Services Manager training program that qualifies such person for certification by the Dietary Managers Association;
- Must be able to work 11am – 7pm shift.