Food Service Supervisor

Who We Are

PACE by IIH is empowering senior participants to age at home with dignity through personalized, comprehensive care plans that deliver high-quality health and human services along with strong community support. Through an interdisciplinary and participant-centered model of care, PACE by IIH is committed to improving quality of life, promoting independence, and providing compassionate support tailored to the unique needs of each participant. Our team works collaboratively to deliver innovative, community-based healthcare solutions that allow seniors to remain safely and comfortably in their homes while receiving the care and services they need to thrive.

Job Summary
Under the supervision of the Registered Dietitian and Center Manager, the Food Service Supervisor is responsible for managing all areas of the food service operation to help ensure that clients receive safe and nutritionally adequate meals based on facility meal plans.

Essential Job Functions

• The Food Service Supervisor will be responsible for managing the facilities food inventory. Ensure that food purchasing is done timely and at a reasonable price. Able to do cost comparison.
• Staff will be trained and directed in food service operations by the food service supervisor and RD.
• The Food Service Supervisor and RD will routinely conduct quality improvement checks on all food service operations in the facility and follow up with staff as needed.
• The Food Service Supervisor and Registered Dietitian will communicate as needed on food service operation issues, i.e. patient’s comments and concerns.
• Ensure menu productions records are kept accurately and efficiently.
• Able to monitor staff, food preparation and update sack lunch list, supplement list.
• Monitor food transportation provided by vended affiliates.
• Ensure that food service staff monitor and record food temperature, freezer and refrigerator temperatures, sanitizer logs and thermometer calibration.
• Ensure that meal count procedures are followed by kitchen staff and that is done at the point of service. Ensure that records of meal counts are kept accurately. (Point of service refers to the actual point when participant receives the meal or beverage).
• Responsible for the collection of the vended meals from the contractor (this includes meal volume, temperature, sanitation and any other factors.)
• Responsible in monitoring emergency food supply on a monthly basis for expiration. Staff will record expiration dates in a log book. Staff will also discard any foods deemed expired.
• Maintain safe and sanitary working environment; follow Innovative Integrated Health safety policies and procedures; handle Universal precautions.
• Maintain confidentiality of all company procedures, results, and information about participants and families
• Attend and participate in staff meetings, in-services, projects, and committees as assigned.
• Adhere to and support the center’s practices, procedures, and policies including assigned break times and attendance.
• Accept assigned duties in a cooperative manner; and perform all other related duties as assigned.
• Be flexible in schedule of hours worked.
• May require use of personal vehicle.