Food Services Supervisor

Advocate Health•Milwaukee, WI

2d•$27 - $40•Onsite

About The Position

The Food Services Supervisor manages all daily operations of the department and food program(s), coordinating food preparation for patient tray assembly and delivery, and managing the distribution of food and supplies to ancillary areas. This role also directs and coordinates menu development to ensure therapeutic appropriateness and cost-effectiveness, develops menu cycles for retail operations, and modifies menu choices as needed. The supervisor is responsible for preparing instructional material for staff training and development, orienting and training employees on various responsibilities including food preparation, serving, recipe standardization, cashiering, infection control, fire safety, and cleanup according to HACCP guidelines. Additionally, this position initiates and maintains outside vendor contracts, evaluates pricing, negotiates discounts, solicits bids, and ensures adherence to product quality and contractual compliance. The supervisor generates statistical reports, analyzes data and trends, develops action plans for improvement, and identifies necessary tools and methods for corrective actions. They also develop and implement departmental policies and procedures, maintain food service safety programs, conduct safety inspections, and investigate accidents. Establishing quality standards for customer satisfaction and implementing corrective action plans based on feedback is crucial. A comprehensive HACCP program is developed and implemented to ensure sanitation and regulatory compliance, with routine inspections of production areas and equipment. Cost-effectiveness is managed through monitoring sales, evaluating equipment, formulating food specifications, and conducting inventories. Human resources responsibilities include coaching, performance reviews, and managing staff morale, with recommendations for hiring, compensation, promotions, corrective action, and terminations. The supervisor must understand and adhere to the organization's Code of Ethical Conduct and ensure compliance with applicable policies, regulations, and laws.

Requirements

ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.
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, with experience as a lead or senior level staff.
Intermediate computer skills in Microsoft office software (Word, Excel, PowerPoint) or similar products, electronic mail and Internet.
Excellent verbal, oral and written communication skills to effectively interact with a variety of internal and external customers/staff.
Excellent leadership skills including problem solving and decision making.
Must be self-directed, organized, and pay attention to detail.
Demonstrated ability to perform arithmetic calculations.
Operates all equipment (i.e. flight type dish-machine, forklift, roto, etc.) necessary to perform the job.
Demonstrated ability to safely and effectively utilize necessary power equipment.
Must be able to: lift up to 40 lbs. from floor to a maximum 5 ft.
Must be able to: lift and carry up to 40 lbs. at waist height a reasonable distance.
Must be able to: push/pull with 20 lbs. of force.
Stands, walks and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout shift.
Working atmosphere ranges from varying temperatures and also contains fumes, odors, dust/dirt, spices, etc. (Fumes are trucks, dust/dirt from storeroom or cleaning agents).
May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
May be required to enter precautionary rooms during meal service tray delivery or pick up, and assist patients with menu selections.
May be exposed to sharp knives, other sharp cooking utensils, and other hazards in a kitchen environment.

Responsibilities

Manages all daily operations of the department and the food program(s).
Coordinates food preparation for patient tray assembly and delivery, and manages the distribution of food and supplies to ancillary areas.
Directs and coordinates the development of menus to ensure quality therapeutic appropriateness and adequate cost to value ratios.
Develops menu cycles for retail operations and modifies menu choices to meet requirements.
Prepares instructional material for training and development of staff and conducts in-service education.
Orients and trains employees in responsibilities such as food preparation, pre-serving/serving activities, recipe standardization, cashiering, infection control, fire safety, and cleanup activities consistent with Hazard Analysis and Critical Control Point (HACCP) Guidelines.
Initiates and maintains the department's outside vendor contracts, which includes evaluating pricing terms, arranging quantity discounts, negotiating contracts, soliciting bids, maintaining adherence to product quality standards, and contractual compliance.
Generates statistical reports, analyzes data and tracks trends.
Analyzes outcomes and develops action plans for improvement of the department.
Identifies participants, performance indicators, data collection tools and evaluation methods to ensure timely corrective action plans in areas deviating from established standards.
Develops and implements departmental policies and procedures, which may include: tray-line, production, diet office, retail operations, procurement, portion and temperature control, Mobile Meal Program, etc.
Maintains the food service safety programs.
Conducts regular safety inspections and accurately documents and investigates accidents.
Establishes quality standards for customer satisfaction and develops and implements corrective action plans based on survey feedback.
Develops and implements a comprehensive HACCP program to achieve a high level of sanitation and compliance with appropriate regulatory agencies.
Conducts routine inspections of production areas and equipment on a daily basis.
Responsible for cost effectiveness, which may include: monitoring cash register balance sheets and daily sales, evaluating equipment specifications, participating in the formulation of food specifications, and conducting periodic inventories to ensure adequate supplies are available to meet employee and customer needs.
Performs human resources responsibilities for staff which includes coaching on performance, completes performance reviews and overall staff morale.
Recommends hiring, compensation changes, promotions, corrective action decisions, and terminations.
Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business.

Benefits

Comprehensive suite of Total Rewards: benefits and well-being programs
Competitive compensation
Generous retirement offerings
Programs that invest in your career development
Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training
Premium pay such as shift, on call, and more based on a teammate's job
Incentive pay for select positions
Opportunity for annual increases based on performance
Paid Time Off programs
Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability
Flexible Spending Accounts for eligible health care and dependent care expenses
Family benefits such as adoption assistance and paid parental leave
Defined contribution retirement plans with employer match and other financial wellness programs
Educational Assistance Program