Food Service Supervisor Full Time Days

BHS • Louisville, KY

13d

About The Position

Summary Job Description: Full Time 40 weekly hours, day shift Job Summary: Assist Executive Chef in in preparing and cooking foods along with coordinating activities of cooks and other food service associates. Assumes responsibility for kitchen and food service associates in absence of Executive Chef. Principal Duties and Responsibilities: The following is a summary of the major functions of this individual's job. He or she may perform other duties, both major and minor, which are not mentioned below, and specific functions may change from time to time. 1. Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product’s taste and presentation. Ensures all deadlines are met in food production based on production orders. 2. Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. 3. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures. 4. Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers 5. Consistently exhibits the ability to keep up with peak production and service hours. Minimum Education, Training and Experience Required: A. High school diploma or equivalent preferred. B. Graduate of a food service supervisor's course; or have associate degree in food service administration, food management or institutional management; or equivalent supervisory experience required. C. Two years' experience in a quality, high volume, food service operation subsequent to prescribed training above is preferred. D. Ability to pass a written culinary exam with a score of 85 percent or higher (20 Questions) in 1 hour or less. E. Ability to pass a practical culinary exam with a score of 85 percent or higher in 3 hours or less. F. Employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds and occasionally lift and / or move up to 50 pounds. Work Experience Education If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now! Baptist Health is an Equal Employment Opportunity employer. Founded in 1924 in Louisville, Kentucky, Baptist Health is a full-spectrum health system dedicated to improving the health of the communities it serves. The Baptist Health family consists of 10 hospitals, employed and independent physicians, and more than 470 points of care, including outpatient facilities, physician practices and services, urgent care clinics, outpatient diagnostic and surgery centers, home care, fitness centers, and occupational medicine and physical therapy clinics. Baptist Health’s eight owned hospitals include more than 2,300 licensed beds in Corbin, Elizabethtown, La Grange, Lexington, Louisville, Paducah, Richmond and New Albany, Indiana. Baptist Health also operates two joint venture hospitals: the 410-bed Baptist Health Deaconess Madisonville in Madisonville, Kentucky with Deaconess Health System based in Evansville, Indiana, and the Baptist Health Rehabilitation Hospital, a 40-bed inpatient rehabilitation facility with Encompass Health, based in Birmingham, Alabama. Baptist Health employs more than 24,000 people in Kentucky and surrounding states. Baptist Health is the first health system in the U.S. to have all of its hospitals recognized by the American Nursing Credentialing Center with either a Magnet® or Pathway to Excellence® designation for nursing excellence. Baptist Health’s employed provider network, Baptist Health Medical Group, has more than 1,820 employed providers offering care in 78 specialties, including approximately 862 physicians and 958 advanced practice clinicians. Baptist Health’s physician network also includes more than 2,000 independent physicians. EEO Statement: Baptist Health is an Equal Employment Opportunity employer, and seeks to employ individuals without regard to race, color, national origin, gender, sexual orientation, gender identity, age, disability, marital status, citizenship status, military status, religious or political beliefs, protected veteran status, employment status or any other protected class identified in any federal, state, or local law. Baptist Health specifically encourages minority, female, disabled, veteran and other candidates from diverse backgrounds to apply and strengthen our team. Please note that Baptist Health is a drug-free workplace and employment with Baptist Health is subject to post offer, pre-employment drug testing. NOTICE OF NONDISCRIMINATION AND ACCESSIBILITY TO SERVICES Persons with hearing and speech impairments can contact Baptist Health facilities by using the Kentucky Relay Service, a toll-free telecommunication device for the deaf (TDD). For voice to TDD, call 800.648.6057. For TDD to voice, call 800.648.6056.

Requirements

• High school diploma or equivalent preferred.
• Graduate of a food service supervisor's course; or have associate degree in food service administration, food management or institutional management; or equivalent supervisory experience required.
• Two years' experience in a quality, high volume, food service operation subsequent to prescribed training above is preferred.
• Ability to pass a written culinary exam with a score of 85 percent or higher (20 Questions) in 1 hour or less.
• Ability to pass a practical culinary exam with a score of 85 percent or higher in 3 hours or less.
• Employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds and occasionally lift and / or move up to 50 pounds.

Responsibilities

• Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product’s taste and presentation.
• Ensures all deadlines are met in food production based on production orders.
• Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures.
• Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures.
• Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers
• Consistently exhibits the ability to keep up with peak production and service hours.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees