Food Service Supervisor

Advocate Health•Oshkosh, WI

7d•$27 - $40

About The Position

The Food Service Supervisor manages the department’s daily operations and food programs, including food preparation for patient tray assembly and delivery and distribution of food and supplies to ancillary areas. The role oversees menu development for therapeutic appropriateness, quality, and cost effectiveness, including retail menu cycles and modifications. It also develops and delivers staff training and in-service education covering food preparation, service, recipe standardization, cashiering, infection control, fire safety, cleanup, and HACCP guidelines. The supervisor manages outside vendor contracts, pricing, bids, product quality, and contractual compliance; generates and analyzes reports and trends; and develops action plans for improvement. The role develops and implements departmental policies and procedures, maintains food safety programs, conducts inspections, and investigates and documents accidents. It establishes customer satisfaction standards and corrective actions, implements a comprehensive HACCP program, and monitors operational costs, sales, equipment, food specifications, and inventories. The position includes human resources responsibilities for staff, such as coaching, performance reviews, and supporting staff morale, as well as recommending hiring, compensation changes, promotions, corrective actions, and terminations. The incumbent is responsible for understanding and following the organization’s Code of Ethical Conduct and ensuring supervised employees comply with applicable policies, regulations, and laws. This is a full-time position, 40 hours per week. Hours vary according to department needs, typically Monday through Friday; availability as a resource for weekends and holidays is expected. The work involves operating food service and power equipment; lifting and carrying up to 40 pounds; pushing and pulling with 20 pounds of force; and standing, walking, reaching, squatting, bending, twisting, kneeling, and climbing. The work environment includes varying temperatures, fumes, odors, dust, spices, and possible mechanical, electrical, chemical, and kitchen hazards. Protective clothing must be worn as necessary. The employee may enter precautionary rooms during meal service or assist patients with menu selections.

Requirements

High school graduate.
Typically requires 3 years of experience in food service operations and food preparation, including service techniques, cashiering, and sanitation standards and/or general and modified diets in a large hospital or hotel/restaurant food service environment.
Experience as a lead or senior-level staff member.
ServSafe Food Handler certification issued by the National Restaurant Association must be obtained within 1 year.
Intermediate computer skills with Microsoft Office (Word, Excel, PowerPoint) or similar products, email, and the Internet.
Excellent verbal, oral, and written communication skills for interacting with internal and external customers and staff.
Excellent leadership skills, including problem solving and decision making.
Self-directed, organized, and attentive to detail.
Ability to perform arithmetic calculations.
Ability to operate necessary equipment and safely and effectively use required power equipment.
Ability to lift up to 40 pounds from the floor to a maximum height of 5 feet and carry up to 40 pounds at waist height a reasonable distance.
Ability to push and pull with 20 pounds of force.
Ability to stand, walk, reach above the shoulders, squat, bend, twist, kneel, and climb as required throughout the shift.
Ability to wear protective clothing as necessary and work around the listed environmental and kitchen hazards.

Responsibilities

Manage daily department operations and food programs.
Coordinate food preparation for patient tray assembly and delivery and distribution of food and supplies to ancillary areas.
Direct and coordinate menu development for therapeutic appropriateness, quality, and cost-to-value, including retail menu cycles and modifications.
Prepare staff instructional materials and conduct in-service education; orient and train employees in food preparation, serving, recipe standardization, cashiering, infection control, fire safety, cleanup, and HACCP practices.
Initiate and maintain outside vendor contracts, including evaluating pricing, arranging discounts, negotiating contracts, soliciting bids, and ensuring product quality and contractual compliance.
Generate reports, analyze data and trends, evaluate outcomes, and develop departmental improvement action plans.
Develop and implement departmental policies and procedures for areas such as tray-line, production, diet office, retail operations, procurement, portion and temperature control, and the Mobile Meal Program.
Maintain food service safety programs, conduct regular safety inspections, and document and investigate accidents.
Establish customer satisfaction standards and implement corrective action plans based on survey feedback.
Develop and implement a comprehensive HACCP program; conduct routine inspections of production areas and equipment.
Monitor cost effectiveness, including cash register balance sheets, daily sales, equipment specifications, food specifications, and inventories.
Perform staff-related human resources responsibilities, including coaching, performance reviews, morale support, and recommendations concerning hiring, compensation changes, promotions, corrective action, and termination.
Follow the organization’s Code of Ethical Conduct and ensure supervised employees comply with applicable organizational policies, regulations, and laws.
Operate necessary food service equipment and safely use required power equipment.
As required, enter precautionary rooms during meal service or assist patients with menu selections.