Position Summary: Supervises and trains employees engaged in preparing and serving food as well as cleaning and maintaining food service areas by performing the following duties.
Department: Food Services
Reports To: Executive Director
FLSA Status: Exempt
Essential Duties and Responsibilities:
Include the following. Other duties may be assigned.
· Develops and implements dietary department policies and procedures.
· Interviews, hires and trains employees in performance of duties.
· Assigns and coordinates work of employees to promote efficiency of operations.
· Prepares all menus, assuring excellence of quality, variety and appearance; obtaining certification from licensed dietician. Posts weekly menus.
· Supervises serving of meals.
· Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met.
· Keeps records such as amount and cost of meals served and hours worked by employees.
· Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met, purchases needed raw foods and supplies to adhere to menu, maintains a one-week supply of non-perishable foods and a three-day supply of perishable foods.
· Prepares work schedules and evaluates work performance of employees.
· Responsible for maintaining kitchen and dining facilities in a clean and sanitary condition. Adheres to facility quality control and assurance programs.
· Encourages staff safety programs.
· Interacts routinely with residents during mealtimes to encourage their comments and input. Reports concerns to Administrator.
· Maintains and adheres to inventory control program.
· Maintains menus for six-months.
· Attends resident council meetings.
· Participates in formation of departmental budget; and adheres to budget as prepared.
Supervisory Responsibilities:
· Directly supervises employees in the Food Services Department.
· Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
· Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Competency:
To perform the job successfully, an individual should demonstrate the following competencies:
· Problem Solving
Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in-group problem solving situations; Uses reason even when dealing with emotional topics.
· Project Management
Develops project plans; Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities.
Technical Skills
Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
Customer Service
Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
Interpersonal Skills
Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication
Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings.
Written Communication
Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
Teamwork
Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
Delegation
Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.
Leadership
Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
Managing People
Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services. Continually works to improve supervisory skills.
Quality Management
Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Business Acumen
Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals.
Cost Consciousness
Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
· Education and/or Experience:
o Bachelor's degree (B. A.) from four-year college or university; or one to two years' related experience and/or training; or equivalent combination of education and experience.
· Language Skills:
o Ability to read and comprehend simple instructions, short correspondence, and memos.
o Ability to write simple correspondence.
o Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
o Must be able to communicate in English.
· Mathematical Skills:
o Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
o Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
· Reasoning Ability:
o Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
o Ability to deal with problems involving several concrete variables in standardized situations.
· Computer Skills:
o Basic computer software skills.
· Certificates, Licenses, Registrations:
o Must successfully complete ServSafe Food Protection Manager Certification Course.
· Other Skills and Abilities:
o Skill with elderly people.
· Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
o While performing the duties of this job, the employee is frequently required to stand; use hands to finger, handle, or feel; reach with hands and arms and taste or smell. The employee must occasionally lift and/or move up to 50 pounds and regularly lift/or move up to 25 pounds.
· Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
o The noise level in the work environment is usually moderate.