Supervisor food service

Full-time position, benefits eligible, 40 hours per week on a variable schedule.

Pay

$24.10 - $36.15 per hour.

Responsibilities

• Adhere to hospital and departmental policies and procedures, promoting a cooperative work environment. Demonstrate personal responsibility and commitment to customer service and satisfaction through effective communication with patients, customers, and staff.
• Contribute to positive patient and customer satisfaction by meeting the highest service and quality standards.
• Maintain a 97% or better sanitation rating from the Health Department by following sanitation policies and completing daily/weekly cleaning assignments. Maintain a double gold rating from NSF and ensure Sodexo standards are consistently met, with a minimum average Gold Check score of silver.
• Monitor product quality at stations, ensure recipe compliance, and adhere to departmental guidelines. Meet productivity and delivery schedules, including serving line start times. Complete batch cooking logs daily.
• Follow all workplace safety and sanitation rules, maintaining a safe work environment. Respond to corrective action plans from weekly sanitation inspections.
• Complete required training, including in-service, job-specific, annual Compliance and HIPAA, and TJC/OSHA training. Complete training and testing on recipes, grilling, knife skills, frying, sautéing, steaming, baking, soup making, and roasting.
• Participate in the department's performance improvement initiatives. Work as a team player, supporting other Food and Nutrition Services departments as requested. Promote diversity through cultural awareness and special menus.
• Minimize product waste and control costs by properly utilizing equipment and supplies, following recipes, and managing portion control.
• Plan workday efficiently, monitoring food quantities needed based on production sheets. Notify Manager/Team Leader if adjustments are needed.
• Prepare food according to departmental policies and standardized recipes to ensure high quality. Maintain leftover log and waste program, evaluating excess prepared food for future use. Complete and follow HACCP documentation and guidelines.
• Assume the role of Team Leader in their absence, maintaining an orderly and sanitary work area. Ensure compliance with departmental and brand standards, and complete required HACCP documentation accurately.
• Assist the Department Manager and/or Team Leader with leadership within the department, managing budget responsibility and minimizing overtime. Participate in Culinary Planning meetings and a minimum of two Food Safety Audits per year.
• Prepare food using various kitchen equipment, measure and mix ingredients, and handle fruits, vegetables, meat, poultry, or fish for culinary use. Taste products, read menus, estimate food requirements, and keep records for accurate production planning.
• Serve as a specialty cook, preparing specialty food according to recipes and specific methods. Select recipes per menu cycle, prepare bakery items, receive inventory, and prepare meals for customers requiring special diets.
• Clean and sanitize workstations and equipment, following all Sodexo, client, and regulatory rules and procedures.

Requirements

• High school diploma or GED equivalent.
• Four years' experience in a food service environment involving food production.
• ServSafe Certification.
• Literate in English and able to follow instructions.
• Ability to work under general supervision, relying on experience and judgment to plan and accomplish tasks.
• Ability to orient, train, assign, and check the work of junior-level employees.
• Ability to operate various cooking equipment and adjust recipes according to volume.
• Ability to withstand large temperature variances (e.g., cooking areas to freezers and coolers).
• Flexibility to adjust to the needs of the department.
• Desire to achieve high customer service standards.
• Ability to communicate effectively with patients, visitors, employees, nursing staff, managers, and hospital staff.
• Ability to work in any area on the At Your Request Line (deli, sauté & grill station, and assembly line).
• Understanding of hospital diets (ground, chopped, and puree diets).

Work Environment

• Ability to work weekends and holidays.
• May be required to work in all areas of Food and Nutrition Services, including kitchen and retail areas.
• Exposure to wet tile floors and dangerous, sharp equipment.

Physical Requirements

• Standing: 65% to 100%
• Walking: 65% to 100%
• Sitting: 0% to 35%
• Bending: 35% to 65%
• Reaching with arms: 35% to 65%
• Finger and hand dexterity: 65% to 100%
• Talking: 35% to 65%
• Hearing: 35% to 65%
• Seeing: 65% to 100%
• Lifting, carrying, pushing, and/or pulling up to 50 lbs. maximum.

Benefits

• Comprehensive suite of Total Rewards, including competitive compensation and generous retirement offerings.
• Paid Time Off programs.
• Health and welfare benefits: medical, dental, vision, life, short- and long-term disability.
• Flexible Spending Accounts for eligible health care and dependent care expenses.
• Family benefits such as adoption assistance and paid parental leave.
• Defined contribution retirement plans with employer match and other financial wellness programs.
• Educational Assistance Program.
• Premium pay such as shift differential, on-call pay, and incentive pay for select positions.
• Opportunity for annual increases based on performance.

Note: Eligibility for programs may depend on FTE or status (e.g., full-time, part-time, per diem, temporary).