Job Information
Van Duyn Center for Rehabilitation & Nursing Dietary Supervisor in Syracuse, New York
Position Summary: The Dietary Supervisor position will be responsible for supervision of dining services department which plans, prepares, and delivers meals to patients under the direction of the Food Service Director. Perform work duties in accordance with company policies, federal and state laws, local standards and guidelines, OSHA, and other applicable regulations. Attend all company- designated training as required.
QUALIFICATIONS: High School Diploma or General Education Degree (GED) - Specialized training in food preparation preferred. Able to perform all duties and responsibilities required of this position. Demonstrates the ability to work effectively with co-workers, management, residents, and hospital staff.
Essential Functions:
Overall supervision of the kitchen during scheduled shift. Ensures proper sanitation of the kitchen and equipment during shift. Properly opens or closes the department as required. Ensures safe food handling practiced by staff are followed. Consults and coordinates with nutritionists to ensure all menus comply with general dietetic standards and fulfill prescribed patients nutritional and therapeutic requirements Completes and maintains logs to ensure safe food handling and sanitary environment. Covering and staff absences when Director or Assistant Director is not available. Responsible for ensuring meal service times are on schedule. Ability to assist in cooking meals if needed. Able to prepare and maintain department work schedules. Must be able to multitask and prioritize. Holds daily huddle meetings with staff. Assist in the process of evaluating, discipline and promoting staff appropriately. Interact with families and resident regarding meals, substitutes, etc.
Knowledge, Skills, and Abilities Required High school graduate or equivalent education is preferred. Preference is given to persons with education in quantity cooking and therapeutic diets. Minimum (3) year food service experience in a health care dietary setting is desired. Have general knowledge of quantity food preparation and portion serving. Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members, and the public. Numerical ability necessary to make various computations in keeping works records, and in recipe preparation. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders, and work assignments. Able and willing to work flexible hours, such as during an emergency. Must be patient and tolerant toward staff, residents, and family members.
Working Conditions and Physical Effort Stands and walks continuously throughout the workday. Reached, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies, and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds.
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