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. patients 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 centers 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.

Qualifications

Working Conditions and Physical Demands
The working conditions and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Ability to access all areas of the center throughout the workday.

- Ability to lift up to 35 pounds occasionally, 15 pounds frequently, and 7 pounds constantly; required to obtain assistance of another qualified employee when attempting to lift or transfer objects over 25 pounds.

- Requires constant hand grasp and finger dexterity; frequent sitting, standing, walking and repetitive leg and arm movements, occasional bending, reaching forward and overhead; squatting and kneeling.

- Ability to communicate verbally with an excellent comprehension of the English language.

- Work is generally performed in an indoor, well-lighted, well-ventilated, heated, and air-conditioned environment.

Qualifications

- Knowledge of safe preparation methods.

- Ability to communicate effectively with staff.

- Ability to supervise dietary personnel and ensure sanitary conditions in the kitchen.

- Dependable, with previous experience working in food service.

- Ability to read, speak, write, and understand English.

- Must possess, as a minimum, a GED or high school diploma.

- Is medically cleared for communicable diseases and has all immunizations up-to-date before engaging in direct participant contact.

- Must possess a food handlers card.

Core Values

- CARE is central to what we do, prioritizing the well-being, dignity, and independence of our senior participants.

- COMPASSION in every interaction, ensuring kindness, empathy, and understanding guide our care.

- CULTURE that reflects the diverse backgrounds of those we serve and fosters a workplace where every team member feels supported, valued, and empowered to grow.

- COMMUNITY that fosters connection, belonging, and support for participants and their families.

- COMMITMENT to quality improvement, innovation, and delivering healthier outcomes.

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.