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Dining Services Supervisor - Full-Time and Per Diem!

Career Details:

Type: Food Service / Cook / Kitchen Support

Hours: Regular Full-Time

Shift: Varies

Weekend Required: Yes

Weekend Shift Details: Every other

Location: Nottingham

City: Jamesville, New York

Openings: 1


Under the direction of the Food Service Director and Manager, the Food Service Supervisor leads and supports the daily operation of Food Service Department and all meal service activities on a daily basis.  Supervises and coordinates activities related to the kitchen, food preparation, meal deliver, dining rooms, cleaning, storage and inventory of food.  Leads and supervises food service staff.  Works with employees to continually improve performance and coustomer satisfaction while managing food production and dining events.  Is also accountable for quality imporvement, sanitation, infection control, and regulatory compliance.

  • High School diploma required.  Associates degree desired.
  • ServeSafe certified, or willing to pursue certification.
  • 3 years experience in high volume food services, or similar environment.
  • 2 years experience in a food services supervisory role preferred.
  • Ability to lead, guide and motivate staff.
  • Outstading interpersonal and communication skills including the ability to communicate effectively with clients, residents, and families from diverse backgrounds who may have physical, sensory and mental impairments.
  • Ability to analyze problems, plan resoluntion strategies, implement solutions and evaluate outcomes.
  • Proficient in MS Office and able to learn new software rapidly.
  • Ensures residents receive diet as ordered by their physician and that diet roster i scorrect at all times.
  • Responsible for cleanliness, organization and safety of food preparation, storage, service and dish room areas, equipment and fixtures. Ensures foods and chemicals are prepared, served and stored according to code. Corrects or reports deficiencies and maitenance concerns.
  • Ensures equipment and supplies are available, labeled, and in good working order.  Take appropriate actions to remediate deficiencies.
  • Orders and monitor supplies for the department within budgetary limits as needed.
  • Ensures proper temperatures of hot and cold food items.
  • Adheres to inventory control practices to minimize waste.
  • Prepares work schedules for food service staff providing sufficient coverage of tray line for continuous, timely flow and quality service.
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