Food Service Supervisor

Lexington Medical Center

12d • Onsite

About The Position

Manages and coordinates activities of the nutrition associates who prepare, serve and dispose of foods for the organizations patients, staff, and visiting guests. The Food Service Supervisor will also be responsible for opening and closing the department, schedules, discipline, and performance reviews. They will also be responsible for menu development, revenue growth, and creating a culinary experience that is second to none. Areas of coverage vary and may focus on areas of production, retail, room service, and utility.

Requirements

• High School Diploma or Equivalent
• 1 Year of experience in food service supervision.
• ServSafe certified (will accept certification post-hire within no more than 6 months of hire date)
• Exceptional skills in meeting patient and guest, catering, cafeteria demands and schedules
• Demonstrated competence in recipe management
• Experience in fine dining menus and catered events where expectations and service delivery are top priority.

Responsibilities

• Leads by example by being willing to perform any duty necessary to meet the service needs of the patients, cafeteria operations, and catering customers.
• Exemplifies excellent customer relations toward patients, visitors, physicians, and coworkers.
• Maintains an optimistic, professional, career oriented demeanor (positive role model) as a leader at Lexington Medical Center.
• Holds themselves and subordinates accountable for conformity to Service Excellence standards.
• Demonstrates appropriate communication of information to all ages and responds to all customers/patients requests and needs, i.e., hard of hearing, etc.
• Adopts a “no surprises” management philosophy by communicating essential information to their respective Manager on a daily/weekly basis.
• The ability to manage in a diverse environment with the focus on patient and customer service is essential to success in this role.
• Supervises, instructs, counsels and works along side Nutrition Services employees in the preparation and serving of meals primarily to patients and in the cafeteria as needed.
• Maintains high standards of quality sanitation and safety within the department.
• Recommends disciplinary action when needed.
• Meet and exceed Department of Health, DNV, Nutrition department, DHEC, or other inspections.
• Supervises, instructs, counsels and works along side Nutrition Services employees in the preparation and serving of meals/recipe adherence, primarily to patients and in the cafeteria as needed.
• Participates in the training of new employees.
• Responsible for retainment and engagement of employees.
• Must keep employees engaged and morale on a good note.
• Covers main kitchen supervision when needed.
• Adherence to menus and waste control.
• Avoidance of over-production and maintains par-levels.
• Responsible for delivering consistently high marks for all sanitation and safety practices.
• May assist in overview in catering functions, set up of caterings, etc.
• Holds themselves and subordinates accountable for conformity to Service Excellence Policy and Departmental Policies.
• Performs all other duties as assigned.
• Responsible for the morale, retention, training, accountability, and productivity of all staff, in particular Room Service and Utility oriented Nutrition Associate staff.
• Supervises, instructs, and counsels Nutrition Services employees on productivity, flow of patient line and dishes, timeliness of patient meal delivery, accuracy of patient trays, food quality, and all other duties thay may be assigned.
• Maintains cash records for sales in cafeterias.
• This is a “working” hands on, fast paced supervisory position that primarily oversees the operation of our Retail Areas.
• The Supervisor over retail is responsible for the training and management of the retail personnel and supervising/coordinating retail services.
• The Supervisor over retail directly supervises retail personnel with responsibility for schedules, discipline, performance reviews and accountability.
• This position is also responsible for exceptional retail service scores, revenue growth, ideas for the retail operation, and a customer service experience second to none.
• At times, they will be responsible for the supervision of the day-to-day activities of the main department as needed.
• Supports the Production area with prep, menus, theme days and specials.
• Creates menus, theme days and specials to promote sales in retail areas.
• Responsible for food quality, presentation, and consistency of all meals related to patient tray line, cafeteria, caterings, and/or any other meal event.
• Responsible for meeting and exceeding Department of Health, DNV, Nutrition department, or other inspections.
• Responsible for the morale, retention, training, accountability, and productivity of production staff.
• Responsible for the timeliness, quality and consistency of catered events throughout the organization.
• Shares responsibility with the Executive Chef for monthly food budget.
• Shares responsibility with Supervisor of retail for customer service scores as well as cafeteria revenue growth.

Benefits

• Day ONE medical, dental and life insurance benefits
• Health care and dependent care flexible spending accounts (FSAs)
• 403(b) match plan day one. LHI matches dollar for dollar up to 6%.
• Employer paid life insurance – equal to 1x salary
• Employee may elect supplemental life insurance with low cost premiums up to 3x salary
• Adoption assistance
• Employer paid short-term disability and long-term disability coverage after 90 days of eligible employment
• Tuition reimbursement
• Student loan forgiveness

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED