Supervisor Food Service-SNF-TCH-Sacaton

Position Summary: Manages food service employees by organizing and directing worker training programs, resolving personnel problems, hiring new staff, and evaluating employee performance in dining and lodging facilities. Supervises daily operations of kitchen and food production, including monitoring food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable. Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.

Critical Tasks:

• Supervises the work of assigned personnel by assigning and reviewing work, providing guidance, and conducting performance evaluations.
• Oversees daily operations of the kitchen and cafeteria areas by monitoring all aspects of workflow in accordance with established licensing, regulatory, and governmental standards.
• Accepts, assigns, and completes catering requests and works with requestor on orders providing the most accurate of service and delivery. Works with Director on pricing of requested items not on catering list.
• Establishes standard levels of equipment, supplies, and food items and, places orders for additional supplies, food, and stock items weekly from assigned vendors.
• Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
• Assists Director, Dietary Services in the evaluation and selection of food, equipment, and supplies.
• Monitors compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitors food preparation methods, portion sizes, and garnishing and presentation of food to ensure food is prepared and presented in an acceptable manner.
• Ensures accuracy, timeliness, and appearance standards of assembled patient trays by conducting regular quality assurance inspections.
• Performs food preparation or service tasks, such as cooking, clearing tables, stocking inventory, and serving food and drinks.
• Responsible for petty cash assigned to department that is the beginning balance for sales from the Point of Sale systems. Completing voids, refunds, and exchanges to customers when needed. Running reports and closing out the assigned cash drawer at the end of shift and taking cash deposits to Finance.
• Prepares and distributes monthly status and statistical reports of activities.
• Performs other job-related activities as requested.

Required Qualifications:

• High School Diploma or GED preferred.
• 2 years of experience in a large volume food operations area required.
• 1 year experience in inventory of food and non-food supplies and food ordering required.
• Experience in a health care setting with responsibility for preparation of patient meals preferred.
• Current Food Handler's card required. Ability to obtain within 30 days in position.
• Current Food Protection Manager Certification required. Ability to obtain within 30 days on position.
• Demonstrated ability to relate to diverse cultures and specifically the Gila River Community and/or other Native American cultures.
• Employment at the Caring House requires: AZ Department of Public Safety Fingerprint Clearance Card.