Supervisor Dietary TMR

Facility: McAuley Residence SNF Sub Acute Shift: Shift 2 Status: Full Time FTE: 1.000000 Bargaining Unit: ACE Associates Exempt from Overtime: Exempt: Yes Work Schedule: Evenings Days with Weekend and Holiday Rotation Hours: Primary: 12p-8p. Secondary: 6a-2p, 6:30a-2:30p Summary: Promotes, monitors and maintains a positive service culture. Coordinates, directs, and supervises department activities to include food preparation, production, assembly, service and distribution for patients/residents, associates, visitors and others (including guests or catered events). Ensures adherence to standardized recipes, menus, and safe food handling practices. Organizes cleaning and sanitizing of work areas, equipment, and small wares. Provides input to the Food Service Director and fellow supervisors regarding departmental daily operations and reports any resident information to the Clinical Team. Assists in obtaining operational goals, including but not limited to: food and menu costing, menu planning, staff training, staff scheduling and evaluation, purchasing of food/supplies and budgeting. Must exhibit an understanding of the daily operation of a food service department and awareness of the Department of Health survey process. Demonstrates knowledge of and complies with established LTC department policies, procedures and objectives, standards for hygiene and personal appearance, CH Mission, performance improvement program, safety, environmental and infection control standards. Responsibilities: EDUCATION High School diploma or G.E.D. required A.A.S. degree in Food Service Management/ Hospitality education preferred; and HAACP/ Serve Safe Certified preferred EXPERIENCE Minimum of one (1) year experience in a healthcare facility (nursing home, hospital, or assisted living) preferred; or Minimum of One (1) year experience in hotel hospitality or restaurant management preferred KNOWLEDGE, SKILL AND ABILITY Must be able to read, write and speak the English language Ability to read, write and follow oral and written instructions Strong written and verbal communication skills Demonstrates computer (Microsoft Word and Excel) and math skills to calculate recipes and production Ability to effectively interact with a diverse work group Ability to manage multiple tasks and job responsibility Demonstrates problem-solving skills and ability to meet time frames WORKING CONDITIONS: Exposed to hazards from electrical/ mechanical equipment Exposed to housekeeping/ cleaning agents Subject to flammable, explosive gases, cuts and burns Subject to varying and unpredictable situations Exposed to hazards of steam and heat, along with varying degrees of kitchen elements Standing and walking most of the day

Created: 2026-03-05