Applications are submitted online until the position is filled and/or the posting is closed. After reviewing this job announcement, please click on the link at the bottom of the page to apply online. A resume is required with the application. Further instructions on submission of documents are available in the online application. A resume may not be substituted for an application.

• Supervises staff engaged in the preparation, cooking, and baking of food for residents and staff at the Regional Center.
• Schedules and assigns staff to specific tasks and assures that tasks are completed in accordance with established food service procedures to meet established production schedules.
• Ensures that meals are prepared in accordance with standardized recipes and held at a safe temperature; inspects special diet trays to assure that the correct diet is served to the resident.
• Ensures that work schedules are adhered to and that overtime is obtained only when staffing falls below established minimums.
• Orients new staff to operations and conducts performance evaluations; counsels and disciplines employees as necessary in accordance with Kane system policies and procedures.
• Assists the Food Service Director in implementing and interpreting department policies and procedures for staff, residents, visitors, and family members.
• Ensures all safety regulations and precautions are followed by all staff and investigates and reports all accidents/incidents as required by established policies and procedures.
• Reviews and maintains HACCP logs and makes procedural corrections to assure compliance.
• Ensures that food service personnel follow established sanitation policies and procedures.
• Ensures that containers of chemicals, cleaning agents, etc., are properly labeled and stored and that the required MSDSs are properly affixed and filed.
• Reviews and investigates complaints and grievances and provides recommendations for action to the Food Service Director.
• Performs other related duties as required or requested.

• Dietary practices and procedures
• Principles and practices of supervision
• Sanitary and waste disposal regulations applicable to food service operations
• HACCP standards relating to food safety procedures and temperatures required to keep food safe

• Communicate clear and concise instructions, both orally and in writing
• Plan, organize, and supervise food preparation activities within established time frames
• Plan, schedule, and assign staff to accomplish the available work without resorting to extensive use of overtime
• Work with ill, disabled, elderly, and emotionally upset people within a long-term care facility