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Form of workJob Description
Position Overview: Under the guidance of the Director of Dining Services, is responsible for overall supervision in the kitchen and dining areas including but not limited to, and special events. These areas will be operated within established objectives, standards, policies, and procedures. Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department with the facility plan of operation. Manages employees under the framework of Teamship and Empowerment.
Specific Responsibilities:
Education and Experience:
Competencies:
Customer Service: Demonstrates concern for meeting internal and external customers' needs in a supervisor that provides satisfaction for the customer within the resources that can be made available.
Impact and Influence: Works effectively with and through others including those whom there is no formal authority over.
Project Management: Coordinates the diverse components of the project by balancing scope, time, cost, and quality.
Communication: Communicates well both verbally and in writing, creates accurate and punctual reports, delivers presentations, shares information and ideas with others, has good listening skills.
Technical Proficiency: Applies the technical knowledge and skills required in order to achieve the expected outputs.
Work Environment: May work in a variety of environments including professional offices, hospitals, or out-patient facilities. They spend much of their time actively working with kitchen staff and members of the RCA Team
Physical Demands: While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.
Travel: None.
Position Overview: Under the guidance of the Director of Dining Services, is responsible for overall supervision in the kitchen and dining areas including but not limited to, and special events. These areas will be operated within established objectives, standards, policies, and procedures. Assists in the maintenance of sound inter-departmental relations and the integration of the dining service department with the facility plan of operation. Manages employees under the framework of Teamship and Empowerment.
Specific Responsibilities:
- Assists in providing quality food and an enjoyable dining experience for Patients, guests, and staff, eliminating food as an issue for Administration.
- Directly supervises all service personnel during the meal period.
- Supervises the administration of all special functions and insures that these functions are serviced correctly.
- Conducts A Stand Up meeting before each meal period for all service staff, to insure that all departmental standards are being upheld.
- Circulates in all dining areas, during meal periods to field Patient/Guest comments pertaining to service and food quality. Immediately attempts to correct problems in these areas.
- Conducts and documents weekly meetings with all food production and service personnel per standard.
- Attends the monthly Patient Dining Committee meeting with the other members of the management team.
- Participates in the development of the department's cycle menus.
- Participates, as assigned, on special projects for the department.
- Maintains excellent relations with the Clients and Patients, and close working relationships with dining service managers, employees, and other community departments.
- Coordinates and follows through with all Patient special functions and "pop ups" as required.
- Implements programs to improve service to the Patients, Guests and Staff thus enhancing the desirability of the community to current and future Patient.
- Is responsible for ensuring that the dining rooms are decorated appropriately for all holidays and special events.
- Maintains control over all tabletop and menu needs, communicating these needs to the Director.
- Maintains security of all Client and Unidine property.
- Performs any other duties, as assigned.
Education and Experience:
- High School diploma or equivalent.
- Possesses a comprehensive knowledge of dining room service techniques, Resident relations, plate presentation, sanitation and safety, food production and handling, personnel administration, special functions. If not already ServSafe certified, it is expected that the Food Service Supervisor become certified within one year from acceptance of this position.
- Prior leadership experience.
- Excellent organizational skills and the ability to prioritize workload.
- People interaction skills.
Competencies:
Customer Service: Demonstrates concern for meeting internal and external customers' needs in a supervisor that provides satisfaction for the customer within the resources that can be made available.
Impact and Influence: Works effectively with and through others including those whom there is no formal authority over.
Project Management: Coordinates the diverse components of the project by balancing scope, time, cost, and quality.
Communication: Communicates well both verbally and in writing, creates accurate and punctual reports, delivers presentations, shares information and ideas with others, has good listening skills.
Technical Proficiency: Applies the technical knowledge and skills required in order to achieve the expected outputs.
Work Environment: May work in a variety of environments including professional offices, hospitals, or out-patient facilities. They spend much of their time actively working with kitchen staff and members of the RCA Team
Physical Demands: While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.
Travel: None.
