Supervisor, Food Service

Loretto•City of Syracuse, NY

3d•$22 - $23

About The Position

Under the direction of the Food Service Director and Manager, the Food Service Supervisor leads and supports the daily operation of Food Service Department and all meal service activities on a daily basis. Supervises and coordinates activities related to the kitchen, food preparation, meal delivery, dining rooms, cleaning, storage and inventory of food. Leads and supervises food service staff. Works with employees to continually improve performance and customer satisfaction while managing food production and dining events. Is also accountable for quality improvement, sanitation, infection control, and regulatory compliance.

Requirements

High School diploma required. Associates degree desired.
ServSafe certified, or willing to pursue certification.
3 years experience in high volume food services, or similar environment.
Ability to lead, guide and motivate staff.
Outstanding interpersonal and communication skills including the ability to communicate effectively with clients, residents, and families from diverse backgrounds who may have physical, sensory and mental impairments.
Ability to analyze problems, plan resolution strategies, implement solutions and evaluate outcomes.
Proficient in MS Office and able to learn new software rapidly.
An equivalent combination of education and experience which provides proficiency in the areas of responsibility listed above may be substituted for the above education and experience requirements.

Nice To Haves

2 years experience in a food services supervisory role preferred.

Responsibilities

Ensures residents receive diet as ordered by their physician and that diet roster is correct at all times.
Responsible for the cleanliness, organization and safety of food preparation, storage, service and dish room areas, equipment and fixtures. Ensures foods and chemicals are prepared, served and stored according to code. Corrects or reports deficiencies and maintenance concerns.
Ensures equipment and supplies are available, labeled, and in good working order. Takes appropriate actions to remediate deficiencies.
Orders and monitor supplies for the department within budgetary limits as needed.
Ensures proper temperatures of hot and cold food items.
Adheres to inventory control practices to minimize waste.
Prepares work schedules for foodservice staff providing sufficient coverage of tray line for continuous, timely flow and quality service.
Reviews Dietary operations and procedures to assure compliance with all regulatory guidelines. May update procedures or offer suggestions to improve efficiency.
Operates food service equipment such as re-therm ovens, steam tables and dishwashers on a daily basis.
Ensures that food is available according to menus.
Maintains the resident dining room in a neat and clean fashion and provides residents a pleasant atmosphere for meals.
Supervises the preparation of and plating of food served to residents. Ensures trays are prepared with proper menu, portioning, and utensils.
Ensures trays are delivered, picked up and consumption is recorded.
Addresses resident concerns/complaints and promptly responds with proper means for resolution. Keeps management informed of all issues.
Responsible for safety in the kitchen through training others and a properly maintained, clean work environment. Acts as a role model and consistently demonstrates high standards for safety and cleanliness.
Submits employee accident reports as required.
Participates in Quality Assurance Performance Improvement activities.
Ensures facility is survey or inspection ready at all times.
Performs other appropriate assignments and projects as required by Food Service management. Assists with special events, celebrations and projects.
Trains, coaches and in-services staff as needed.
Works weekends, holidays and special events as needed.
Coordinates the work of an assigned group of employees. Communicates work instructions, distributes and monitors work.
Acts as the primary contact for routine issues in their area of responsibility; may be a “working supervisor”, who performs same work as subordinate staff. The role focus is tactical and execution oriented.
May complete and approve schedules in a timely and efficient manner. Ensures the most efficient utilization of assigned personnel to ensure an optimal workflow.
Provides technical training and assistance on new equipment or procedures. Assists in ensuring employees are provided with appropriate resources.
May provide input to employee performance and alert manager to employee performance issues.
Promotes and role models a culture of service excellence and customer service within their functional area.
Creates, promotes and maintains collaborative relationships and partnerships with peers and staff throughout the organization using active listening, unbiased and nonjudgmental language, and open communication style.
Uses effective communication and critical thinking skills during conflict resolution, problem solving, decision making, coaching and other complex dialogues.