Dietary Shift Supervisor, Wilkes Barre Rehab Hospital Evenings

Overview

GENERAL

SUMMARY:

Under the direct supervision of the Manager of Food Services, the Dietary Shift Supervisor coordinates and supervises the activities of Cooks, Cold Prep and Food Service Workers engaged in the preparation, service and clean-up of all Food Service related activities.

Brief

Description:

Assigned duties are implemented in a manner appropriate to the age‑specific needs of the patients served. Type of supervision exercised:
Full. Jobs reporting to this position:
Cooks, Cold Prep, and Food Service Workers.

• Inspects trays for attractiveness, palatability and accuracy.
• Coordinates requests from floors during and after mealtime, including handling of late trays.
• Supervises Food Services employees in food preparation and service areas.
• Supervises dish‑room to ensure proper techniques and established procedures are followed.
• Supervises sanitation of dish washing area and various cleaning jobs to meet sanitation requirements.
• Inspects each work area at the end of each shift to ensure satisfactory condition for the next shift and completes evening checklist daily.
• Observes methods of food preparation, cooking and sizes of portions to ensure food is prepared and served as prescribed.
• Assists with orientation of new employees; conducts training, in‑service education, and performance reviews on all Cooks and Food Service Workers.
• Recommends hiring, promotion, discipline and termination decisions.
• Orders food and supplies as necessary.
• Assists in scheduling and covering shifts as needed for all employees; reports daily work assignment.
• Inspects storage and freezer areas to ensure they are secured; turns off all lights and locks offices at end of shift.
• Addresses resident and family issues, cafeteria and cash concerns, evening “special functions”, and day‑shift coverage when evening call‑off occurs.
• Completes maintenance requests and documentation as necessary; performs duties in tray line, cafeteria, dining room, and dish‑room areas as required.

• High School diploma required.
• Safe Serve Certification required.
• Dietary Manager Certificate or two‑year degree in Food Service Management preferred.
• Minimum of three (3) years experience in institutional or commercial food service setting with high school diploma.
• Minimum of one (1) year supervisory experience in institutional or commercial food service setting; possession of Dietary Manager Certificate or two‑year degree in Food Service Management preferred.
• Must be cleared by PA State Police criminal history check.
• Working knowledge of use and care of food service related equipment.
• Good verbal and written communication skills and interpersonal skills required for effective interaction with staff, management, residents and family members.

• Seniority level: Mid‑Senior level
• Employment type: Full‑time
• Job function: Training, Health Care Provider, and Customer Service
• Industries: Hospitals and Health Care, Mental Health Care, and Non‑profit Organizations

Location: Clarks Summit, PA – $14.00 - $14.00