Food Services Supervisor - Cafeteria

Summary:

Directs food service personnel and daily operations and provides 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 that energizes and encourages the staff to perform at their personal best.
• Works successfully as a member of the management team to provide highest quality of food, customer service, and clinical support. Organizes own shift to expected level of productivity, even in the face of challenges. Works closely with other supervisors and managers to ensure smooth transition and adequate prep for next shift.
• Ensures employees receive on-the-job coaching to improve performance as needed, promote employee retention and positively impact productivity and team spirit.
• Assists in making recommendations and issuing the following in employee management: hiring, orienting, training, performance evaluations, rewarding/motivating and corrective actions. Initiates and/or participates readily when appropriate.
• Proficiently performs all computer tasks related to food and nutrition (Epic, CBORD, ENABLE, Tray Essentials, Tray Monitor, Microsoft Office, API, and all other programs.) Trains all staff on utilizing all computer programs pertinent to their roles.
• Ensures cleanliness and smooth functioning of department by enforcing sanitation guidelines and monitoring equipment maintenance and operation. Dispenses safety and sanitation tools and equipment as needed by staff. Documents use so inventory can be maintained.
• Supports organization of inventory, including food, equipment and supplies. Monitors daily use of inventory and makes recommendations to support department operation.
• Opens and/or closes department; managing time and resources effectively to ensure food, supplies and labor budgets are met. Seeks assistance/direction appropriately from managers/directors to meet these goals.
• Oversees daily production, tray line and retail operations, ensuring quality and safety of all services. Seeks assistance/direction appropriately from managers/director to meet these goals.
• Completes daily attendance logs for payroll verification and performance evaluations. Assists with scheduling and monitoring routine work assignments, ensuring adequate coverage at all times without undue overtime.
• Ensures compliance with department, hospital, state, and federal standards and regulations, including all required documentation; i.e. HACCP and sanitation logs and assigned audits.
• Receives counts and deposits cash accurately. Follows Cash Handling guidelines based on contract company practices and Brinks regulations. Assists Retail manager in ensuring cashiers is following procedures as well.
• Initiates and/or assumes responsibility for performance improvements as assigned by the management team. Consistently performs meal rounds, unit surveys or test trays as assigned.

Requirements:

EDUCATION: 

• High school diploma or equivalent preferred.

CERTIFICATION/LICENSES: 

• ServSafe Certification a plus at time of hire but required within 1 year.

SKILLS:

• Ability to read, write, and communicate verbally in English
• Able to perform all food service operations
• Able to organize time and activities of self and others to maximize effectiveness of department operations
• Spanish-speaking a plus.

EXPERIENCE: 

• Three years food service experience with one-year supervisory experience in food service required. Supervisory experience waived if at least one year of food service experience with St. Vincent Hospital Food & Nutrition Services.

PHYSICAL REQUIREMENTS: 

• Frequent wet floors in dish room increase likelihood of slips. Slip-resistant sole shoes required. Computer and cash register screens may contribute to eyestrain. An individual performing this work must expect and be able to stoop, bend, stand, sit, and use gross motor skills and fine motor skills for long periods. Employee must be able to consistently lift 20 pounds, and push and pull heavy commercial equipment; be able to climb a stepladder. Employee is likely to move around the department for 80% of the day and sit in the office approximately 20% of the day. Must be able to tolerate extremes of heat; including in walk-in coolers and freezer, and at grills, ovens and production areas. Subject to stressful professional relationships. Working hours vary, with flexibility due to unexpected changes in schedule and emergencies.

Work Schedule:

MULTIPLE SHIFTS AVAILABLE

Work Type:

Full Time