Position Statement:

The purpose of your job position is to assist the Facility’s Food Service Director, by planning, organizing, developing, and directing the overall operation of the kitchen and kitchen personnel, in accordance with current Federal, State and local standards, guidelines, and regulations that govern the Long-Term Care Industry. As the Food Service Supervisor, you are being delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties outlined below. You will be provided with a copy of your job description on hire and annually thereafter.

Qualifications:

Must, at a minimum, possess a high school diploma.

Must have a minimum of one (1) year experience in a supervisory capacity in a hospital, skilled nursing facility, or other related medical facility.

Must be able to read, write and speak and understand the English Language.

Must be able to follow oral and written instructions.

Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the public.

Must have patience, tact and be able to work with the ill, disabled, elderly, emotionally upset and possibly hostile residents.

Must participate and be able to apply on the job training.

Must be knowledgeable of dietary practices and procedures as well as the laws, regulations and guidelines governing dietary functions in the long-term care facility.

Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, and procedures of the Food Service Department.

Must be able to maintain and oversee the care and use of supplies, equipment, and overall sanitation of the Food Service Department.

Must be able to develop daily staff assignments when needed.

Must possess leadership ability and willingness to work harmoniously with and supervisor other personnel.

Must be able to work effectively and harmoniously with members of the interdisciplinary team.

Must be able to implement educational training, to Dietary personnel, that is based on established facility policy and procedures, and federal and state guidelines.

Must be able to make independent decisions if circumstances warrant such an action.

Must be able to meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.

Must be able to demonstrate competency in carrying out the function of the food and nutrition department by passing competency evaluations conducted upon hire and annually.

Must be able to return to work during emergency conditions (i.e. severe weather, evacuations, post-disaster, etc.)

Physical and Sensory Requirements:

Must be able to stand for long periods of time, at least 2 hours without interruptions or breaks.

Must be able to walk/move around the kitchen with easy.

Must be able to push, pull, a minimum of 50 lbs. to a minimum of 4 feet or carry 25 lbs. for a minimum of 2 feet without assistance.

Must be able to sit, stand, bend, lift and move intermittently throughout the day.

Must be able to work in warm environments, office areas, as well as, throughout the facility’s dietary service areas (i.e. dining rooms, residents’ rooms, activity rooms, etc.).

Must possess sight or hearing senses or use prosthetics that will enable these to function adequately to ensure that the requirements of this position can be fully met.

Must be able and willing to help evacuate residents during emergency situations.

Must be able to work beyond normal duty hours, and on weekends, and in other positions temporarily, when necessary.