Food Service Supervisor Full Time Days

Baptist Healthcare System • Louisville, KY

10d

About The Position

Summary Job Description: Full Time 40 weekly hours, day shift Job Summary: A ssist 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. 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.

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.
• E mployee 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: Associate degree
• Number of Employees: 1,001-5,000 employees