Summary:

The Supervisor Food Service is responsible for Participating in the planning, preparation, and serving of all food for patients, retail areas, and catering including supervision of personnel involved in those activities. Additional responsibilities include enforcing the standards of quality, sanitation and safety of all food production and serving areas.

Responsibilities:
1. Supervises employees, provides direction, coaches, trains, develops, and manages performance to company goals and expectations.

2. Responsible for the planning, preparation, and serving of all food for patients, retail venues and Catering.

3. Monitors and enforces standards of quality, sanitation and safety.

4. Promotes Customer Service.

5. Human Resources Management: Demonstrates the skills associated with efficient management of human resources.

6. General Management Responsibilities: Carries out the leadership and administrative responsibilities of management in an accurate, timely and results oriented manner.

7. Other duties as required.

Other information:

Technical Expertise

1. Experience in food production management is required.

2. Knowledge of quantity cooking skills is required.

3. Good verbal and written communication skills required.

4. Experience in healthcare is preferred.

5. Proficiency in MS Office [Outlook, Excel, Word] or similar software is required.

Education and Experience

1. Education: 
   • Bachelor’s degree in Food Service Management or Culinary Arts preferred, or
   • Associate’s degree in Food Service Management or Culinary Arts Preferred,
   • or High School Diploma/GED with commitment to initiate Certified Dietary Manager program, or Associate's degree within the first year of employment and completion within a negotiated time frame required.
2. Certification : Successful completion of Serve Safe within 90 days of hire required.
3. 2 years of relevant and supervising experience required, 4-5 preferred.

Full Time

FTE: 1.000000

Status: Onsite