GENERAL SUMMARY:

Under the direct supervision of the Director of Food Services, the Tray Line Supervisor coordinates and supervises the activities of Cooks and Food Service Workers engaged in the preparation, service and clean-up of all Food Service related activities.

Assigned duties are implemented in a manner appropriate to the age-specific needs of the patients served.

Type of supervision exercised: Full.  Jobs reporting to this position: Cooks and Food Service Workers.

EDUCATION:

High School diploma required.

Safe Serve Certification required.

Dietary Manager Certificate or two (2) year degree in Food Service Management preferred.

WORK EXPERIENCE:

Minimum of three (3) years experience in institutional or commercial food service setting with high school diploma.

Minimum of one (1) year supervisory experience in institutional or commercial food service setting with Dietary Managers Certificate or two year degree in food Service Management.

SPECIAL EMPLOYMENT REQUIREMENTS:

Must be cleared by PA State Police criminal history check.

Working knowledge on use and care of food service related equipment required.

Good verbal and written communication skills and interpersonal skills required for effective interaction with staff, management, residents and family members.

Good motivational and leadership skills required.

PHYSICAL DEMANDS:

Moderate Work: duties require exerting up to 25 lbs. of force occasionally (approx 10-33% of shift), and/or up to 10lbs. of force frequently (approx 33-66% of the time), and/or a negligible amount of force constantly to lift, carry, push, pull, and move objects (i.e., occasional patient transfers).

Position involves bending, reaching, and stooping (occasionally in strained position) throughout shift.

Ability to transport self throughout facility is required.

ACCIDENT OR HEALTH HAZARDS:

Individual may be subject to minor burns, scrapes, cuts, slips and falls in performance of normal duties.

WORKING CONDITIONS:

Works in a well-lit, ventilated area.

Occasional variances in temperatures (hot/cold) in performance of normal duties.

Required Skills Required Experience