POSITION SUMMARY

The Kitchen Supervisor manages the staffing and food service operations of the facility in conjunction with the Director of Food Services and/or a Licensed Dietician. The Kitchen Supervisor oversees our dietary staff to ensure that meals are attractive, tasteful and nutritious for the residents, families and staff. Reports to Food Services Director.

Kitchen Supervisor Essential Functions

• Closely works with the Director of Food & Nutrition Services in the operation of the Food & Nutrition Services Department.
• To purchase food and supplies according to provided specifications within budgetary constraints.
• To purchase food to meet nutritional needs of residents according to state and federal regulations, physician orders: meals, activities and special occasions.
• To train, supervise and monitor department personnel.
• To develop and monitor effective employee safety program; serves on safety committee.
• To supervise department sanitation.
• To ensure standards of nutritional care as set forth by the RD
• To demonstrate adherence to the facilities standard precautions/exposure plan.

EXPERIENCE, SKILLS, and ABILITIES

• Ability to read, write and speak English
• Follow oral and/or written instructions.
• Previous experience in a kitchen/food service leadership required, in a health care environment preferred
• Computer knowledge is preferable, and onsite training is provided if needed.
• The Kitchen Supervisor must be able to work in a health care environment and conduct themselves appropriately.
• Experience with food purchasing, inventory, production schedules, therapeutic diets, equipment maintenance plan, catering/cooking, sanitation and safety, conducting in-service education, patient/resident contact, general nutrition, PI/Performance Improvement.