Food Services Supervisor - Cafeteria

About the Role

Directs food service personnel and daily operations, providing documentation and input to management for the effective execution of the Food and Nutrition Services Department policies, procedures, and processes. Ensures patients and customers receive excellent service.

Responsibilities

• Creates an environment of clear responsibility, authority, autonomy, and accountability to energize staff and encourage peak performance.
• Works as a member of the management team to deliver high-quality food, customer service, and clinical support.
• Organizes shifts to maintain expected productivity levels, even during challenges, and ensures smooth transitions between shifts.
• Provides on-the-job coaching to improve employee performance, retention, and team spirit.
• Assists in employee management, including hiring, training, performance evaluations, and corrective actions.
• Performs and trains staff on all computer tasks related to food and nutrition (Epic, CBORD, ENABLE, Tray Essentials, Tray Monitor, Microsoft Office, API, etc.).
• Enforces sanitation guidelines, monitors equipment maintenance, and ensures department cleanliness and smooth operation.
• Manages inventory of food, equipment, and supplies, monitoring usage and making recommendations for department operations.
• Opens and/or closes the department, ensuring food, supplies, and labor budgets are met.
• Oversees daily production, tray line, and retail operations to ensure quality and safety.
• Completes daily attendance logs, assists with scheduling, and ensures adequate coverage without undue overtime.
• Ensures compliance with department, hospital, state, and federal standards, including documentation for HACCP, sanitation logs, and audits.
• Accurately receives, counts, and deposits cash, following cash handling guidelines and assisting the Retail Manager with procedures.
• Initiates or assumes responsibility for performance improvements, meal rounds, unit surveys, or test trays as assigned.

Requirements

• High school diploma or equivalent preferred.
• ServSafe Certification required within one year of hire (preferred at time of hire).
• Three years of food service experience with one year of supervisory experience (waived if at least one year of food service experience with St. Vincent Hospital Food & Nutrition Services).

Skills

• Ability to read, write, and communicate verbally in English.
• Proficient in all food service operations.
• Strong organizational skills to manage time and activities for self and others.
• Spanish-speaking skills a plus.

Physical Requirements

• Frequent wet floors in the dish room increase the likelihood of slips; slip-resistant shoes required.
• Computer and cash register screens may contribute to eyestrain.
• Must be able to stoop, bend, stand, sit, and use gross and fine motor skills for long periods.
• Consistently lift 20 pounds and push/pull heavy commercial equipment.
• Able to climb a stepladder.
• Move around the department for 80% of the day; sit in the office for approximately 20% of the day.
• Tolerate extremes of heat, including in walk-in coolers, freezers, and production areas.
• Handle stressful professional relationships.

Schedule

Multiple shifts available. Flexibility required due to unexpected changes in schedule and emergencies.

Work Type

Full Time