Dining Room Supervisor
About The Position
Under the direction of the Culinary Director, the Dining Room Supervisor's primary responsibilities include ensuring a high quality, positive dining experience for residents. American House Senior Living Communities, founded in 1979, aims to provide high-quality housing for seniors at an affordable price. Their mission is to enrich the lives of those they serve by fostering meaningful relationships, and their vision is to be an innovative senior housing company committed to sustainable excellence, stakeholder value, and passionate care provided by compassionate people.
Requirements
- Excellent communication skills and a compassion for older adults.
- Training and experience in dietary/food service techniques.
- Ability to read, analyze, and interpret facility forms, signs and product instructions.
- Ability to speak clearly and interpret verbal communication.
Responsibilities
- Ensure the highest quality of customer service is available for our residents.
- Works closely with the Culinary Director.
- Personally welcome all new residents and assist them to their table.
- Assists the Culinary Director with proper orientation and training of new staff, recruiting, and interviews.
- Verifying staff are in proper uniforms daily.
- Responsible for knowing all information in the employee-handbook.
- Responsible for working with the Culinary Director regarding the scheduling and posting of work assignments for dietary aides, insuring there are adequate personnel on duty for the serving of meals, while maintaining staffing guidelines.
- Responsible for maintaining proper/hygienic food handling techniques and the overall sanitation requirements of the dining room area and the personnel.
- Assist with the setup of food and supplies for special events in coordination with the building Executive Director and/or Life Enrichment Director.
- Maintain regulatory compliance where applicable.
- Responsible for overseeing the proper use of all dietary equipment.
- Responsible for carrying out any emergency procedures required during shift.
- Notes and reports areas or articles in need of repair.
- Supervision of staff and overall kitchen operation when acting as cook.
- Other duties as assigned by the Culinary Director and/or Executive Director.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
11-50 employees
