Food Service Team Supervisor

Southern Illinois Hospital Services•Carbondale, IL

20d•Onsite

About The Position

Responsible for providing supervisory leadership within assigned areas, including but not limited to meal production for patients and staff, inventory stocking, onboarding and training of new team members, and supporting departmental leadership in operational processes.

Requirements

Associates Degree preferred
Food Service Managers Certification
Food Allergens Certification
2 years Technical Experience
1 year Leadership Experience
Required to be competent in all three areas: Cooking / preparing food, Diet office, Tray pass/Dishes/Expeditor/Truck/Clean
Intermittent hand manipulation required
Intermittent lifting and carrying of 50 pounds
Required to stand for periods of up to 4 hours

Responsibilities

Maintains a clean, neat, and sanitary work environment at all times.
Ensures compliance with all food service sanitation guidelines and standards.
Oversees adequate stocking of kitchen areas with appropriate ingredients and supplies.
Demonstrates knowledge of therapeutic diets, including specific content and rationale.
Accurately measures, mixes, and prepares ingredients per recipes and production sheets using appropriate kitchen utensils and equipment.
Adheres to IDPH and facility sanitation regulations.
Supports a high-quality food service operation for both patients and cafeteria services.
Consistently follows standardized recipes and portion control guidelines during food preparation and service.
Adjusts work assignments as needed to meet departmental demands and ensure optimal outcomes.
Assists in staff communication, training, and performance follow-up.
Demonstrates proficiency in all food service roles and provides backup support when necessary.
Modifies meals to meet individual patient needs, considering population-specific and cultural guidelines, while adhering to physician orders.
Ensures menu planning, food production, and service delivery align with policy and provide exceptional customer service.
Maintains adequate inventory for patient meals, retail services, and catering operations.
Leads staff by fairly distributing workloads and ensuring active participation in daily tasks.
Maintains a safe and sanitary work environment in accordance with all safety protocols.