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Supervisor Dietary TMR

Catholic Health

Kenmore, NYFull-timeNo compensation foundTracked 1w agoSeen in employer's feed 5 days ago
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At a glance

Compensation
No compensation found
Location
Kenmore, NY
Schedule
Full-time
Work Authorization
Not specified

Job overview

Catholic Health is hiring a Supervisor Dietary TMR. The Food Service Supervisor oversees daily dietary operations across two facilities, ensuring nutritious, safe meals for residents, patients, and clients while supervising staff, maintaining health regulations, and collaborating with other departments.

Key focus areas include Supervise food service staff across facilities, Maintain compliance with health and safety regulations, and Collaborate with other departments to meet dietary needs.

Important skills include Food Safety Knowledge, Sanitation Standards, HACCP Protocols, Trayline Operation, Large Scale Food Preparation, and Ordering Procedures.

Skills & qualifications

RequiredNice to have

Skills

Food Safety KnowledgeSanitation StandardsHACCP ProtocolsTrayline OperationLarge Scale Food PreparationOrdering ProceduresCost Control MeasuresCMS Guidelines KnowledgeLeadershipStaff TrainingCommunicationProblem SolvingAdaptabilityDetail OrientationEmpathyProfessionalism

Qualifications

High School Diploma or GEDA.a.S. Degree in Food Service Management or Hospitality EducationHACCP CertificationServe Safe CertificationOne Year Healthcare Facility ExperienceOne Year Hotel Hospitality or Restaurant Management ExperienceMust Be Able to Read Write and Speak English

Full job description

Facility: McAuley Residence SNF Sub Acute

Shift: Shift 2

Status: Full Time FTE: 1.000000

Bargaining Unit: ACE Associates

Exempt from Overtime: Exempt: Yes

Work Schedule: Evenings Days with Weekend and Holiday Rotation

Hours: 11:30a-7:30p, 12p-8p, 6a-2p

Summary:

The Food Service Supervisor oversees the daily operations within the dietary department traveling between 160 bed McAuley Residence and 84 Bed Mercy Skilled at OLV, ensuring the delivery of nutritious, safe, and palatable meals to residents, patients, and clients.

This role involves supervising food service staff, maintaining compliance with health and safety regulations, and collaboration with other departments to meet dietary needs. Provides input to the Food Service Director and fellow supervisors regarding departmental daily operations and reports any resident information to the Clinical Team. Assists in obtaining operational goals. Assign tasks of food and menu costing, menu planning, staff training, staff scheduling and evaluation, purchasing of food/supplies and budgeting. Must exhibit an understanding of the daily operation of a food service department and awareness of the Department of Health survey process.

Demonstrates knowledge of and complies with established department policies, procedures and objectives, standards for hygiene and personal appearance, CH Mission, performance improvement program, safety, environmental and infection control standards.

Responsibilities:

EDUCATION

  • High School diploma or G.E.D. required

  • A.A.S. degree in Food Service Management/ Hospitality education preferred; and

  • HAACP/ Serve Safe Certified preferred

EXPERIENCE

  • Minimum of one (1) year experience in a healthcare facility (nursing home, hospital, or assisted living) preferred; or

  • Minimum of One (1) year experience in hotel hospitality or restaurant management preferred

KNOWLEDGE, SKILL AND ABILITY

  • Must be able to read, write and speak the English language

  • Ability to read, write and follow oral and written instructions

  • Knowledgeable in food safety and sanitation, understanding food safety regulations, including HACCP protocols, infection control, and sanitation standards

  • Knowledge of large-scale food preparation, trayline operation, and meal service in long term care environment

  • Understanding of ordering procedures and cost control measures to maintain adequate food and supply levels.

  • Awareness of federal, state, and local regulations governing food service operations, including CMS guidelines and local health codes

  • Ability to lead, train, and manage food service effectively, fostering a collaborative and efficient work environment

  • Strong verbal and communication skills

  • Capability to identify issues in food service operations and implement effective solutions promptly

  • Flexibility to adjust to changing in dietary requirements and operational challenges

  • Keen eye for detail to ensure compliance with dietary specifications, portion control, and presentation standards

  • Commitment to providing high quality service to residents, patients, and clients in addressing their needs and preferences with empathy and professionalism

WORKING CONDITIONS:

  • Exposed to hazards from electrical/ mechanical equipment

  • Exposed to housekeeping/ cleaning agents

  • Subject to flammable, explosive gases, cuts and burns

  • Subject to varying and unpredictable situations

  • Exposed to hazards of steam and heat, along with varying degrees of kitchen elements

  • Standing and walking most of the day

  • Ability to travel between facilities as required

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