Culinary and Laundry Supervisor

JOB SUMMARY

The overall purpose for this position is to manage, supervise and assist in the preparation, packaging and delivery of meals and snacks for residents as well as assuring proper linen procurement, pick-up/delivery and processing of laundry, within established regulatory and company guidelines for assigned areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Performs duties and responsibilities with assigned functional area within a nursing home facility which may include, but are not limited to, any combination of the following tasks:

• Recruit, selects, trains, supervises, and retains a sufficient number of qualified staff to carry out the responsibilities of the facility s dietary department.
• Maintains staff schedules and work assignments. Completes employee performance appraisals on a timely basis.
• Maintains and corrects the job performance of employees through effective discipline. Supervises preparation and service of planned menus, nourishments, and supplements, as well as all functions of laundry services per company policies and procedures and state and federal guidelines.
• Ensures food is received, stored, prepared, held and served per company policies and procedures and state and federal guidelines.
• Ensure the facility and staff maintains high standards of culinary and laundry excellence with impeccable infection control and sanitation practices.
• Schedules and/or conducts routine in-services for staff.
• Purchases laundry and dietary food and supplies within assigned budgets and through company approved distribution sources and vendors. Maintains financial records in accurate and timely manner.
• Conduct job responsibilities in accordance with the Company s Code of Business Conduct, appropriate professional standards and applicable state/federal laws.
• Provide assistance and support to the facility s laundry and dietary team.
• Participates directly in daily culinary and laundry functions as required.
• Ensures adherence to quality assurance processes by routinely auditing (i. e., safety, sanitation, test tray,) the dietary areas

EDUCATION AND EXPERIENCE REQUIRMENTS

The Culinary Supervisor must have the following:

• High school diploma or equivalent.
• Food Service Sanitation certification or current public health required education/certification
• One (1) year food service supervisory experience in a health care, restaurant, hotel, or hospitality setting focusing on food management, diet therapy, and cost control preferred.
• Must be able to read, write, and speak the English language. Must be able to express self adequately in written and oral communication and to communicate effectively with supervisor and staff members.
• Ability to add, subtract, multiply, and divide in all units of measure and weight, using whole numbers, common fractions, and decimals.
• Ability to maintain cooperative working relationships with vendors, community, and staff; also ability to respond to inquiries and complaints in a tactful, effective manner.
• Knowledge of customer service techniques.
• Ability to exercise sound judgment within established guidelines.