Food Service Supervisor - Aiken Regional Medical Centers

About the role

Join our passionate Food Services Team as a full-time Food Service Supervisor. You’ll work alongside a manager to coordinate and lead operations, oversee staff, collaborate with teammates, and step in wherever needed. This is an opportunity to grow your career while making a meaningful impact.

Responsibilities

• Produce and maintain work schedules; prepare production packets (production sheets and recipes).
• Direct daily activities to ensure safe, high-quality food production according to policies, procedures, and department requirements.
• Maintain food storage in a safe, organized, and hazard-free environment.
• Oversee serving schedules to ensure food is served per menu specifications and Aramark policies.
• Maintain a sanitary department in compliance with health and safety codes.
• Conduct accurate weekly inventory and prepare orders as needed.
• Supervise, evaluate, and mentor employees; foster teamwork, efficiency, and morale.
• Maintain a safe and hazard-free working environment.
• Train and mentor food service workers.
• Maintain logs for equipment maintenance and complete food safety/temperature logs with corrective actions.
• Perform preventative maintenance checks and recommend equipment replacements.
• Multitask effectively in a fast-paced environment.
• Perform additional duties as requested by the Food Service Director or Manager.
• Fill in for absent employees at the location when necessary.
• Stay informed about daily catering events and ensure timely preparation and delivery.
• Work occasional night and weekend catered events.
• Attend food service meetings and maintain communication with staff (email, phone, inter-office mail).
• Perform cashier duties as needed.
• Promote positive public relations.

Job duties may change or new ones may be assigned without formal notice to meet commitments.

Requirements

• Ability to read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year of employment.
• Knowledge of operating a cost-effective food service program.
• Basic arithmetic skills.
• Ability to maintain emotional control under stress.
• Strong interpersonal and conflict-resolution skills.
• Excellent organizational skills.