FOOD SVC INGRD-STOREROOM SUPERVISOR

Forrest General Hospital•Hattiesburg, MS

About The Position

Responsible to the Food and Nutrition Coordinator for the daily operations of food stores. The role oversees inventory control and accuracy; receipt and storage of food and supplies; invoice processing; floor-stock delivery; requisitions; ingredient control; timely preparation of cold menu items according to recipes and forecasts; removal of requisitioned items from inventory; resolution of product availability issues; safety, sanitation, and regulatory compliance; continuity of service; and personnel orientation and training. The supervisor monitors activities and processes and is accountable for financial stewardship, effective resource utilization, resolving operational variances, system enhancements, responsive service, and collaboration with hospital and department managers, staff, and teams to develop recommendations for improvement. The role also requires working in freezer, cooler, and dry-storage areas; using food-service equipment safely; maintaining a clean and sanitary work area; and leading team members.

Requirements

High school diploma or GED.
Working knowledge of and experience with materials management.
Organizational ability and strong communication skills.
Ability to receive, rotate, stock, and distribute food and supplies.
Ability to work in freezer, cooler, and dry-storage areas.
Ability to read and follow recipes.
Ability to operate food-service equipment efficiently and safely, including food processors, choppers, and mixers.
Ability to maintain a clean and sanitary work area.
Ability to follow management direction and assist in other areas as needed.
Ability to effectively lead and direct team members, solve problems, and communicate solutions.
Exceptional oral and written skills to communicate effectively with hospital and medical staff.
Ability to generate and process information professionally, including competent typing, spelling, grammar, and punctuation.
Ability to use a personal computer and current software, copier, telephone, and calculator.
High energy level and ability to handle high-pressure situations.

Nice To Haves

Three or more years of experience in management functions.
ServeSafe certification within one year of employment.

Responsibilities

Oversee daily food-store operations and maintain inventory control and accuracy.
Coordinate the proper receipt, rotation, stocking, storage, and distribution of food and supplies.
Process invoices and requisitions, deliver floor stock, and remove requisitioned items from inventory.
Provide ingredient control and prepare cold menu items promptly according to recipes and forecasts.
Resolve product availability issues and operational variances.
Maintain safety and sanitation standards and comply with regulatory standards.
Ensure continuity of service and monitor activities and processes.
Orient, train, lead, and direct team members.
Maintain financial accountability and use resources effectively.
Support system enhancements and provide responsive service.
Collaborate with hospital and department managers, staff, and teams to generate recommendations for improvement.
Follow management direction and assist in other areas as needed.
Communicate and problem-solve with purchasing, leadership, peers, and team members.