Food Service Supervisor - Pekin

Carle Health•Pekin, IL

2d•Onsite

About The Position

This position is intended to provide support to the Food Service and Systems Manager by driving forth the daily operations of the Food & Nutrition Department teams and their expectations. This position will lead and direct activities that result in higher performance in Retail Sales, Patient Experience, Production and Regulatory compliance.

Requirements

Food Service Sanitation Manager (FSSM) within 3 months
Certified Food Protection Manager (CFPM) within 3 months
Driver's License - Illinois Secretary of State (ILSOS)
Food service work experience

Responsibilities

Sets and Maintains Quality Guidelines
Collaborates on Regional Menu Cycle
Maintains Retail Standards
Ensures Retail Audits are performed as scheduled
Assists with Day to Day Retail operations ensuring Service Standards are met
Maintains adherence to Regional Price and Portion Guide
Creates and collaborates on Regional Programs that drive Retail Revenues.
Assists and oversees Catered events as necessary
Completes scheduling of Front-Line Staff Retail and Kitchen and Regional Leads adhering to Master Schedule based on Budgeted FTE’s
Performs Monthly Inventory and continually assess over stocks and reduction opportunities and report back to Manager monthly
Performs audits as needed to ensure Operational Standards are being met. Develop action plans as needed to correct gaps in performance
Maintains an environment of High Performing, Engaged employees.
Assists with maintaining employee turnover and Employee Engagement scores to meet and/or exceed established goals
Assists with interviewing and Corrective Action
This position will serve as the Safety Resource Person.
Assists with Financial Operation to meet Annual budget and seek and communicate opportunities for Financial improvements.
Maintains compliance with regulations to minimize Peoria County Health Department Inspection Risk Factor Violations and Risk Factor Repeat Violations.
Maintains compliance with CMS, IDPH, and TJC regulatory standards.
Assists with kitchen operations overseeing cleanliness standards
Ensures all Production audits are completed as required - Waste food, portion control, recipe compliance, production and over and under
Ensures all Operational Audits are completed as required - purchasing compliance
Maintains Retail and Production areas in a Regulatory Inspection ready state
Collaborates with Executive Chef to ensure employees have direction for production, prep standards.
Collaborates with Inventory Controller to maintain storage principles, ordering par review and inventory levels.
Collaborates with Executive Chef and Inventory Controller to reduce Food Expense and Waste
Assists with development of new menu items and/or create new programs to drive
Conducts Operational Audits