Supervisor Food Services

Buckner International•Dallas, TX

1d•Onsite

About The Position

We are seeking a Supervisor Food Service to join our community committed to delivering outstanding service to our residents. As a Supervisor Food Services , you will play a n important role in assisting dietary and kitchen staff with supporting functions such as setting tables, preparing trays, preparing serving lines, washing dishes, cleaning, and assist residents during mealtimes. Join our team and inspire happiness in the lives of others!

Requirements

Requires ability to read, write and understand business documents which are written in English.
Requires ability to communicate verbally with residents, families, visitors and co-workers.
Requires ability to make self clearly understood by others.
Requires ability to understand and follow basic written and oral step-by-step instructions.
Requires ability to move food serving and preparation equipment as needed, using up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force continuously to move objects.
Work deals mostly with objects, equipment and/or machines where the seeing job is at or within arm’s reach. Depth perception and field of vision (peripheral) are of some importance.
Requires ability to walk, sit, stand sometimes for prolonged periods of time.
Requires ability to turn, stoop, kneel, crouch, bend, reach, push, pull, handle, and carry or otherwise manipulate objects.
Requires ability to safely utilize kitchen equipment and recognize differences in sound generated by equipment or machinery which may indicate operation problems or safety concerns.
Requires ability to work under close supervision performing routine, standardized tasks.
Requires ability to perform tasks with due consideration for residents in vicinity and ability to cooperate and work with other employees.
Requires ability to learn basic food serving, cleanliness and sanitation requirements.
Requires commitment to Christian principles and teachings both professionally and personally.
Requires ability to maintain confidentiality.
Requires sufficient good health to properly discharge duties. Employees shall not be permitted to work who have infectious disease or skin lesion for the duration of the communicability.
Requires ability to comply with Patient Rights, all regulatory requirements, and all company policies and procedures as stated now and in the future.

Responsibilities

Host as needed in the restaurant.
Supervise opening and closing side work for dinner, breakfast, and lunch – including proper buffet setup.
Complete daily opening and closing supervisor checklist.
Email closing report to Executive Chef, Director of Culinary, and Assistant Director of Culinary – feature, covers, large parties, and member issues.
Coordinate with AM supervisor/event coordinator for all events during dinner: insure proper staffing, check room and set up, welcome and communicate any concerns with the host of the group and act as their contact, insure proper billing for the event, check with contact to make sure they are receiving service up to their expectations throughout event, place a follow-up call to the host of the event to inquire how their experience was, resolve any issues and offer to rebook (depending on event). This should be conducted 24-48 hours after the event.
Prepare menus/signage for service for all meal periods as needed.
Communicate to kitchen to brief staff on daily feature any unavailable items during pre-shift.
Attend daily pre-shift meeting.
Take all reservations for special events (holidays, large parties), delivering pace and daily updates on counts up until holiday. Ensure that all guests receive a confirmation call 48 hours prior to the day of the event.
Coordinate any to-go items or large special orders.
Attend weekly Culinary Leaders meeting.
Immediately communicate any concerns to leaders that need to be escalated for resolution.
Train new hosts and reservationists.
Maintain inventory of server pantry and communicate orders, shortages to Executive Chef or Culinary Director.
Help compile event critiques: reservations – cancellations/no shows, number of members and outside guests, sales, concerns from guests, staffing, any suggested changes to the event for the next year, menu/style/pricing.
Set tables, bus tables, and wash off tables after meals in accordance with established guidelines and procedures.
Prepare beverages and foods as required.
Serve food in dining rooms or other areas as required.
Serve beverages to residents as required.
Blend food in electric blender; prepare steam table.
Prepare hot carts and serve food; clean and sanitize carts.
Wash dishes; scrape and rack dishes; sort, stack, store clean dishes.
Mop, sweep, and clean work area.
Take out trash.
Wrap silverware.
Receive and store groceries, frozen foods, produce, etc.; date and rotate canned goods in accordance with established guidelines and procedures.
Detect, correct or report situations that have a possibility of causing accidents or injuries to residents or others.
Observe and report resident symptoms, reactions and changes.
Attend and participate in meetings and in-service training.
Maintain compliance with all Buckner policies, procedures and requirements.
Maintain compliance with all federal and state laws.
Maintain compliance with all agency regulatory guidelines and requirements.
Work successfully as part of a team and responsible for developing then maintaining strong working relationships with co-workers.
Perform other assignments, projects and duties as assigned.