Supervisor, Household Model Operations at Hebrewseniorlife

Job Description:

Position Summary: 

Works closely with the nutrition team, nursing staff, and culinary associates in household kitchens to ensure that patient preferences, nutrition standards, and goals are met, and diet and allergy restrictions are followed. Coach, mentor, train, and support Culinary Associates to ensure they correctly complete their assigned tasks and meet sanitation standards.

 Core Competencies:

• Promote effective interpersonal and interdisciplinary relationships, always maintaining professional and positive conduct.

• Recognize problems independently and work toward improving systems and procedures—complete assignments with minimal assistance and complete follow-up. 

• Employee-focused through engagement, hands-on support, and training

• Awareness of standards of nutritional care for our population, and seeks to provide customer service, quality, safe, and efficient food service for our patients.

• Leads by example regarding compliance with HSL policies, nutritional, and ServSafe standards.

• Demonstrate a strong commitment to the cultural beliefs, goals, and mission of Hebrew Senior Life.

 Position Requirements:

Consistency of service and operations through:

Quality

• In preparation of meal service, run pre-meal meetings with staff to review the daily menu, portion sizes, and presentation and to ensure proper staffing levels for the country kitchens.   

• Work closely with the sous chef to support staff and ensure proper plating, food temperature, food quality, serving sizes, presentation, and adequate utensils.

• Proactively offer suggestions and solutions that may improve systems and care.

• Ensure the Country Kitchen ensures a proper, adequate supply of nourishments and supplements and that kitchenettes are clean.

• Conducted meal rounds in country kitchens and communicated issues with quality, presentation, and production to the appropriate team manager.

Service/Financial Vitality

• Train and support all staff to ensure they understand all of their job responsibilities

• Coordinate activities with other food service staff as needed (i.e., chefs, storeroom, cold production, etc.), including inventory and stocking items for household kitchens.  Provide feedback and updates to staff to ensure accuracy and adequacy.

• Act as a liaison to the culinary team with the diet office, nursing, and facilities and maintenance.

• Create and maintain staff’s weekly schedule and assignments. Manage absences and shortages to maintain service while keeping overtime to an absolute bare necessity. Work closely with the kitchen operation supervisor on coverage.

• Complete the Overtime reports and review with all stakeholders involved

  Employee engagement and satisfaction

• Conducted orientations for new staff and provided a training program to support each team member.

• Educate staff to ensure they know, understand, and follow the Department and Center policies and procedures.

• Assist with interviews and candidate selection for all kitchen staff and kitchen lead positions

• Conduct regularly schedule huddles and in-services with staff on all shifts to provide department updates

Safety/ Regulations

• Submit work orders or contact the service provider for any problems related to missing or defective equipment, or for any issues requiring quality monitoring.

• Maintain an ongoing sanitation system to ensure cleanliness of all household kitchen areas.

• Ensure that all staff and operations adhere to established guidelines for personal hygiene, uniforms, sanitation, equipment maintenance, customer service, and food presentation, as outlined in the policy.

• Ensure that all department policies are followed

• Ensure that staff serve appropriate and patient-centered meals that are tailored to individual diets, menu guidelines, serving sizes, and patient requests.

• Participate and provide follow-up on all sanitation and environmental rounds, including infection control, engineering, and housekeeping. 

• Log all education and certifications in the LMS system to maintain accurate records.

Qualifications

• Five years of experience in food service, with at least three years in a supervisory or leadership role, including project management.  

• Must be a professional, proactive, collaborative, conscientious, and results-oriented individual.  Must have an optimistic and have a positive demeanor.

• Strong oral and written communication skills

• Ability to adapt to changing priorities

• Must have strong organizational skills with the ability to manage multiple tasks simultaneously.

• Must be motivated to learn and flexible to change.

• Solid computer skills; experience with Word and Excel.

• Experience with computerized menu systems, such as Computrition or similar.

• Allergy awareness certificate

• ServSafe Management Certification

Physical Requirements

• Must be able to lift, pull, and push 50 (fifty) pounds.

Remote Type

Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.