AM Supervisor-Chemung Nursing Facility at Whitsons Culinary Group

City of Elmira, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

18.0

Posted On

15 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food Safety, Culinary Skills, Time Management, Organizational Skills, Customer Service, Critical Thinking, Team Management, Budget Management, Communication, Sanitation, Health Regulations, Training, Problem Solving, Bilingual Spanish

Industry

Food Production

Description

SUMMARY: The Supervisor is responsible for assisting with the systems and procedures for all aspects of the Food Nutrition/Dietary Program for which he/she helps to oversee. They will ensure that all compliance, regulations and guidelines are followed consistently for Whitsons and any client mandates. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Supervising tray line and insuring all dietary specifications are met and trays are accurate. * Monitoring food truck times in compliance with schedules. * Assigning production lists and monitoring completion of all tasks. * Answering the kitchen phone and ensuring that all requests from the nursing staff are handled. * Assists with the maintenance of systems and procedures for preparing and serving of food related products using Whitsons approved systems and policies * Open the kitchen each day, monitoring supplies and reducing waste. * Supervises program within all budgetary guidelines established by Whitsons. • Motivate, help to train, and supervises subordinate Team Members. • Identify and work with GM to provide the necessary tools for the team to perform at satisfactory level. • Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. • Maintains compliance with applicable health regulations and ordinances and ensures preparedness for any state or local board of health inspection. • Implements and fulfills requirements for appropriate sanitation and safety levels in respective areas. • Coordinates and supervises production, food quality, and cost control, and Team Member training. • Must spend 90% of workday in kitchens and serving areas working with and observing and supporting team. • Assists with maintaining records to comply with Whitsons, government and accrediting agency standards. • Helps monitor and control expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. • Field client complaints with responsive, actionable activities. • Prepares location for internal QA audit. • Helps team achieve a goal of 90% or above score on the Whitsons Internal Audit and shows increased improvement each year. • Adhere to all company and nursing facility policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: • Performs additional duties as assigned by GM or DM. • Must complete all training requirements assigned. Pay rate 18/hour Qualifications REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: • High School diploma or GED AND at least Two (2) years’ experience in healthcare food service such as hospitals and nursing facilities. * At least one (1) year of supervisory experience preferred. Certifications: • ServSafe mandatory if client, bid, state, town, city, county required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: • Able to learn new programs easily and quickly. Other Qualifications, Experience and Competencies: • 3 years’ experience in Food Service • Culinary background is required - Must have a passion and an interest in food • Working knowledge of cooking procedures and recipe adherence and scaling • Must have demonstrated experience developing talent and managing multiple priorities • Must be able to use “critical thinking” skills to resolve problems or would result in improving program overall. • Ability to effectively communicate verbally, electronically and written with clients, parents, students, and support staff • Must possess excellent time management and organizational skills • Bilingual Spanish is highly desirable PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear • Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. • Be standing on feet majority of the workday in addition to walking back and forth. • Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. • Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites.

Responsibilities

The Supervisor is responsible for overseeing the Food Nutrition/Dietary Program, ensuring compliance with regulations and guidelines. They supervise the tray line, monitor food truck times, and assist with training and motivating team members.