Food Service Supervisor
at Volunteers of America

Date Posted: 1/3/2020

Job Description

Maplewood Care Center, a 131 bed-facility is seeking for a skilled Food Service Supervisor to our Culinary Arts Department in providing nutritious and individualize meals for our residents and our staff. As a Food Service Supervisor, you will assist the Director of Dietary in the management of operations of the dietary department to include staffing, food ordering and preparation, food delivery and clean-up in accordance with facility policies, physician orders, resident care plans and appropriate regulations. 

This exciting opportunity is Full-Time, 11am - 7:30pm Monday - Friday with rotating weekends.   


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Assist Director of Dietary with ensuring proper supervision of the dietary department according to all state and federal regulations.
  • Directs resident nutritional needs planning program, as assigned by the Director of Dietary.
  • Responsible for designated nutritional aspects of resident care planning, including attending and participating in resident care conferences, to include Quarterly, Annual and Initial Assessments; completing MDS (nutritional section), nutritional assessments, and all documentation necessary for compliance with State and Federal regulations.
  • Contacts designated residents and/or families through routine and special visits; documents all pertinent dietary information (i.e., diet changes, eating habits and order changes).
  • Coordinates dietary services with Nursing Department goals concerning individual resident nutritional needs in accordance with physician’s orders.
  • Maintains residents’ meal tray cards and dietary profile as needed.
  • Observes meal service in dining areas; obtain resident feedback on food quality, taste, appearance, temperature and service.
  • Assists Director of Dietary with the administration of personnel functions of the Dietary Department: recruits, interviews and hires department personnel; supervises orientation; counsels and/or disciplines employees on infractions of established rules; terminates employees when needed; conducts exit interviews of department personnel.
  • Assists in development of cycle menus according to State and Federal regulations; implements substitutions of menu items as needed.
  • Oversees food preparation and serving of regular therapeutic meals on designated shifts; monitors food temperatures, portion control, palatability, and attractiveness of food; inspects special diet trays for conformance to physician’s diet order prior to delivery.
  • Ensures sanitation and safety standards are maintained plan and update cleaning schedules and complete follow through of all plans in place.
  • Performs responsibilities of Director of Dietary or other absent staff as necessary.
  • Participates in facility meetings as required.
  • Supervises and assists in workflow and food handling techniques of staff throughout meal preparation and service.
  • Assists in the planning and coordinating of dietary service functions in cooperation with other departments’ traditional facility celebrations, activities, or special events; develops and maintains system for food preparation.
  • Assists in Developing and maintaining a current file of recipes for all diets; reviews and revises recipes as needed.
  • Assists Dietary Director in the purchasing of all department needs, tracking of all purchases for the department, maintain budget for the fiscal year and assist with inventory controls, as assigned.
  • Other duties as assigned by the Director of Dietary.


Job Requirements


  • Nutrition-related Bachelor’s Degree or successful completion of state-approved food service management course (Certified Dietary Manager or Dietary Technician) preferred.
  • 2+ years of supervisory experience.
  • Experience with food preparation in a long-term care setting.
  • Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
  • Numerical ability necessary to make various computations in planning departmental objectives, keeping work records and schedules, preparing budgets, requisitioning supplies and monitoring inventory control.
  • Adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
  • Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination for determining nutritional quality and palatability of foods.
  • Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

 EOE M/F/Vets/Disabled

Job Snapshot

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