https://www.hhsi.us/

Foodservice

competitive

ASAP

Under the direction of the Nutrition Manager, the Food Service Supervisor supervises all aspects of the Elder Service Plan (ESP) food operations including supervision of the dietary aides at ESP sites in Mattapan and Brockton, ensuring optimal functioning of the kitchen, and optimization of food experience for ESP participants. The Food Service Manager will work along with Dietitians and Dietitian Manager to ensure healthy and nutritious meals are provided to patients at the day center and assist in addressing food insecurity. An exceptional Food Service Supervisor would be able to multitask, is flexible, organized and demonstrates excellent leadership, creative problem-solving and customer service skills.

Responsibilities:
• Consults and coordinates with Dietitians to ensure meals comply with prescribed patients nutritional and therapeutic requirements.
• Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom.
• Oversees inventory of kitchen supplies, manages kitchen inventory and supports supply ordering and tracking.
• Participates in planning menus, preparing, and portioning foods.
• Maintains records required by government agencies regarding sanitation and food subsidies when appropriate.
• Ensures all applicable local, state, and federal food handling policies are complied with pertaining to food safety and handling.
• Ensures appropriate utilization of food surplus and leftovers.
• Tastes, smells, and observes food to ensure conformance with standards.
• Maintains food service equipment, and engages Facilities Management staff or outside vendors as appropriate.
• Develops and performs feedback processes to ensure participants enjoy food and integrates feedback into menu and food presentation to enhance participant experience.
• Supports center educational activities and events, including cooking demonstrations, special food preparation, etc.
• Coordinates with staff to plan menus for special occasions.
• Ensures consistent running of kitchen activities at ESP sites.
• Supports development and/or improvement of Standard Operating Procedures (SOPs) and ensures adherence to SOPs with dietary aides.
• Under the guidance of the Dietitian Manager, is responsible for all aspects of the kitchen staff workforce development including recruitment, hiring, management, training, performance measurement, coaching, and ensuring compliance adherence.
• Provides kitchen coverage for Dietary Aides at ESP sites as needed.
• Communicates with food service vendors to troubleshoot issues and ensure food quality and maintains productive, successful relationships with vendor partners.
• Identifies and communicates participant concerns to Registered Dieticians and supports Dieticians in individualized plan development for food-related challenges in the Center.
• Ensures safe storage and preparation of food following FIFO method and appropriately labelled.
• Ensures adherence to applicable Federal, State, and local laws, rules, regulations, codes, and/or statutes related to food service operations.

Requirements:
• High School Diploma/GED, Associate’s degree in related field or equivalent experience required
• ServSafe Food Handlers Certification required
• Minimum of 2 or more years of experience in food service, preferably at a healthcare facility with a geriatric population
• 1 year of supervisory or team lead experience preferred
• Basic Microsoft Office Office 365 skills including Outlook, Word, Excel and Teams
• Highly organized, ability to multitask.
• Excellent verbal and written communication skills.
• Exceptional interpersonal skills.
• Must be able to travel between ESP sites in a timely manner as needed