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Elan Skilled Nursing

DIETARY SUPERVISOR

SCRANTON, PA, United States

From $25 USD / hour

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Job details

Pay: From $25 USD / hour
Posting language: English
Posted: Nov 9, 2026

Original job description

Elan Skilled Nursing and Rehab is looking for a Dietary Supervisor to join our dedicated team! This is a full-time position starting at $25.00 per hour. Other benefits include:

Medical, Dental, and Vision Insurance

403(b)

Short and Long Term Disability

Vacation, Sick, Personal, and Holiday Pay

Please see below for job specific information:

SUMMARY: Directly responsible for supervising all employees and cooks excluding the Head Cook. Directly responsible for the Department in the absence of the Food Service Director.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Supervises Dietary staff by:

a) Assisting the Food Service Director with interviewing and hiring of new employees.

b) Implements and executes complete training of all new employees to include job tasks, chemical usage, departmental policies, and regulations following the departments orientation procedures.

c) Direct supervision of Dietary employees includes monitoring performances and disciplinary actions as necessary.

d) Scheduling work assignments for department employees.

e) Scheduling sanitation assignments and monitoring the departments to maintain sanitation standards.

Monitoring production and service for adherence to department policies and procedures including Kosher Dietary Laws.
Evaluates employees as needed.
Responsible for monitoring departmental inventory by:
Primarily responsible for recording perpetual inventory on computer.

b) Performs monthly perpetual physical inventories.

Participates in the Departments Quality Programs by:
Performing audits as directed by Food Service Director.

b) Maintaining Quality Assurance Logs as per policy.

Monitoring the Dining Room for resident satisfaction with meals and service.

SUPERVISORY RESPONSIBILITIES:

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

Responsible for the direct supervision of 6-10 Dietary employees and the Dietary Department in the absence of the Food Service Director.

Responsibilities include training employees, planning, assigning, directing work, appraising performance, addressing complaints, and resolving problems.

Qualifications

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SPECIAL REQUIREMENTS:

Must be reliable and responsible, conforming to established work hours and maintaining an acceptable work attendance record.

Has good interpersonal skills, treats residents, families/visitors, and coworkers with courtesy.

Ability to work cooperatively with others.

Positive attitude a must.

Initiative, judgement, and decision-making ability.

Knowledge of cooking procedures.

Ability to properly use and care for food service equipment.

Awareness of all sanitation requirements under State Regulations.

EDUCATION and/or EXPERIENCE:

Previous schooling in quantity food management or equivalent experience in health care quantity food production. Ability to read, write, speak English. Ability to folow oral and written direction. Course work may include food preparation, sanitation and storage, recipe conversion, and management skills. Three to five years experience in supervising in health care or other volume food production operation.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating, and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of employees.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals as needed for recipe conversions.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions.

PHYSICAL DEMANDS: The 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.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The employee frequently is required to stoop, or crouch.

The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

THE JEWISH HOME OF EASTERN PA

Job Description

JOB TITLE: Dietary Supervisor

Page 3

While performing the duties of this job, the employee regularly works near moving mechanical parts. The employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee is occasionally exposed to extreme cold and chemicals used in sanitation.

The noise level in the work environment is usually moderate.

CODE OF CONDUCT: Each employee shall adhere to each standard and procedure, seek clarification of any standard or procedure, if necessary, and report suspected violations to senior management, ethical advocate, and/or the Company’s Compliance Officer.

VALUE STATEMENT: Based upon the Judaic tradition of respect for the elderly and historical commitment of service to the larger community, Jewish Home of Eastern Pennsylvania and affiliated organizations fulfills our Mission and realizes our Vision for and on behalf of our residents and clients and their families, our staff, our Board, and our Volunteers with attention to the following practices:

RESPECT- We recognize, honor and acknowledge the inherent value of each person for their wisdom, religious, ethnic and cultural background and history.
COMPASSION - We treat everyone with caring, sensitivity, understanding and supportive responsiveness.
ADVOCACY - We give voice to our resident’s/client’s needs and facilitate positive actions on their behalf.
INTENTION - We are responsible individually and as a collective organization to approach our work and our respective tasks with mindful consideration regarding what we are doing and why we are doing it in order to achieve a desired positive outcome.
QUALITY - We are committed to providing excellence in our care and services and through measurement and refinement to realize high standards of care.
EDUCATION & TRAINING - We invest in the skill development of our staff, cooperate with local universities and schools to provide practical experience and education for future health care professionals and offer guidance to support our residents/clients and their caregivers.
SAFE ENVIRONMENT - We are committed to providing a safe environment for residents, staff, and volunteers.
INNOVATION - We seek to advance our knowledge and are committed to better understand, evaluate, and implement programming, services and operating practices to advance effective and efficient delivery of quality services to benefit our residents/clients and our community.
ACCOUNTABILITY - We are responsible both as individuals and as an organization to be strategic, ethical, team-oriented and quality based to promote the delivery of the highest level of care and fiscal soundness.
CITIZENSHIP - We recognize our connection and contribution to the greater community.

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More about this job

Skills

Food service operations
Interpersonal skills
Decision making
Cooking
Sanitation
Food engineering
Interact verbally in English
Food preparation
Write routine reports
Gather data
Regulatory compliance

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