Food Service Supervisor

Fraser Health•Delta, BC

1d•Onsite

About The Position

Reporting to the Manager, Food & Nutrition Services or designate, oversees the daily food service in all areas of the Food & Nutrition Department including supervising designated staff, maintaining and updating manual and computerized records such as the Master Staffing Schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.

Requirements

Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of recent related experience or an equivalent combination of education, training and experience.
Current Food Safe Level II certificate.
Ability to communicate effectively both verbally and in writing.
Ability to deal with others effectively.
Physical ability to carry out the duties of the position.
Ability to supervise.
Ability to organize work
Ability to operate related equipment.

Responsibilities

Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures; orients and trains new hires as required.
Evaluates meals being served to ensure established standards of quality and quantity are maintained; oversees the preparation, portioning and serving of meals'' performs cooking and/or food service duties, as required.
Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non therapeutic diets; processes diets orders and diet/meal changes and alters menus as required; updates diets, recipes and nourishment records; visits patients/residents regarding diet and food preferences/acceptance as needed.
Plans, receives and checks food and supplies for the department; assists in inventory control and resolves invoice discrepancies with suppliers; processes purchasing invoices and places orders as needed.
Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; ensures HACCP regulations are observed within all areas of the department.
Writes and checks patient and resident menus according to diet prescriptions; visits patients/residents routinely regarding diet and food preferences and food acceptance, as assigned.
Maintains statistical and budgetary records according to departmental guidelines; provides input into budget for assigned area.
Completes payroll records, maintains and updates manual and computerized records such as staffing records, staff attendance records and food temperature.
Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
Performs other related duties, as assigned.