Supervisor Dietary TMR N

Part-time

Catholic Health

Kenmore, NYPart-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

Part-time

Work Authorization

Not specified

Job overview

Catholic Health is hiring a Supervisor Dietary TMR N. The Food Service Supervisor oversees daily dietary operations across two facilities, ensuring nutritious, safe meals for residents and patients, supervising staff, maintaining health‑safety compliance, managing menus, budgeting, and coordinating with clinical teams. They also handle ordering, cost control, staff training, and ensure adherence to federal and state regulations.

Key focus areas include Oversee daily operations within the dietary department across two facilities, Supervise food service staff and schedule evaluations, and Maintain compliance with health and safety regulations.

Important skills include HACCP Protocols, Infection Control, Trayline Operation, Meal Service In Long Term Care, Ordering Procedures, and Cost Control Measures. Preferred (not required): Food Safety Knowledge, Sanitation Knowledge, Large Scale Food Preparation, and Federal State And Local Regulations Knowledge.

Skills & qualifications

RequiredNice to have

Skills

Food Safety KnowledgeSanitation KnowledgeHACCP ProtocolsInfection ControlLarge Scale Food PreparationTrayline OperationMeal Service in Long Term CareOrdering ProceduresCost Control MeasuresFederal State and Local Regulations KnowledgeCMS Guidelines KnowledgeLeadershipStaff TrainingStaff SchedulingStaff EvaluationProcurementBudgetingCommunicationProblem SolvingAdaptabilityAttention to DetailEmpathyProfessionalism

Qualifications

High School Diploma or GEDA.a.S. Degree in Food Service Management or HospitalityHACCP CertificationServe Safe CertificationOne Year Healthcare Facility ExperienceOne Year Hotel Hospitality or Restaurant Management ExperienceEnglish Language Proficiency

Full job description

Facility: McAuley Residence SNF Sub Acute

Shift: Shift 2

Status: Part Time w/Benefits FTE: 0.600000

Bargaining Unit: ACE Associates

Exempt from Overtime: Exempt: No

Work Schedule: Evenings Days with Weekend and Holiday Rotation

Hours: 1130a-730p, 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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