Food Services Supervisor

Trinity Health Corporation•Pontiac, MI

33d

About The Position

Summary: Under the general direction of the Manager for Food/Nutrition Services, takes the lead in planning and implementing programs for providing food services at Trinity Health. Assists with developing policies and procedures with effective resource utilization to ensure compliance with regulatory agencies and internal standards. Interviews and selects candidates for positions in the food/nutrition departments. Develops and implements basic training and continuing in-service education programs and evaluates the performance of direct reports. Under general supervision, creates and oversees new and upscale menu programs for patient and guest food service operations. Researches recipes, prepares purchasing lists, creates and prepares new menu items. Effectively meets meal schedules and customer demands. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Acts as liaison to departments and areas to assure expedient response to patient and customer concerns. Trains, educates and develops staff to equip them with the basic skills for good customer service and to perform job duties/responsibilities. Supervises the activities of personnel by interviewing and making decision for hiring, orienting, training, coaching, evaluating and terminating employees. Communicates expectations to staff. Monitors and reviews staff performance on a regular basis. Develops and implements a personal development program to ensure continuing professional growth. Develops hours of operations and necessary staffing models. Monitors daily operations to ensure compliance with departmental quality standards. Assists manager with financial management related to budget, FTEs and supplies. Provides input to plans developed to reduce expenses and keep within financial targets. Researches and designs new menu plans for various food service programs and customer populations, specifically focusing on current culinary trends and heart healthy cooking. Keeps recipes, files and quantity reports relative to these programs up-to-date. Inventories supplies and prepares purchasing lists weekly, completing appropriate forms and related computer data entry. Assures daily special menus are prepared and presented appropriately and on-time by setting production schedules. Oversees the work of all Food Service staff assigned to assist in these special preparations. Provides training (as) necessary to other staff. Develops and implements a personal development program to ensure continuing professional growth. Prepares all complex and high skilled culinary dishes, following established production guidelines. Maintains responsibility for the quality of the end point product. Adjust recipes when necessary, with approval of Manager of Food/Nutrition Department. Conducts research into customer likes and dislikes and makes appropriate changes to menu offerings utilizing customer suggestions.

Requirements

High school diploma or equivalent.
Serve Safe Certification
Two years beyond high school in culinary arts or equivalent education and experience.
Minimum of 5 years of progressively more responsible work experience.
Interpersonal skills and phone manners necessary to communicate with guests and other workers.
Ability to read, write, and perform basic arithmetic calculations in preparation of complex recipes.
Creative skills necessary to prepare and present fine foods.
Understanding of modified and special diets in order to provide appropriate food for individual patient requirements.
Strong knowledge of recipes and proper portioning guidelines to assure patient satisfaction and excellent nutritional care.

Responsibilities

Acts as liaison to departments and areas to assure expedient response to patient and customer concerns.
Trains, educates and develops staff to equip them with the basic skills for good customer service and to perform job duties/responsibilities.
Supervises the activities of personnel by interviewing and making decision for hiring, orienting, training, coaching, evaluating and terminating employees.
Communicates expectations to staff. Monitors and reviews staff performance on a regular basis.
Develops and implements a personal development program to ensure continuing professional growth.
Develops hours of operations and necessary staffing models.
Monitors daily operations to ensure compliance with departmental quality standards.
Assists manager with financial management related to budget, FTEs and supplies. Provides input to plans developed to reduce expenses and keep within financial targets.
Researches and designs new menu plans for various food service programs and customer populations, specifically focusing on current culinary trends and heart healthy cooking.
Keeps recipes, files and quantity reports relative to these programs up-to-date.
Inventories supplies and prepares purchasing lists weekly, completing appropriate forms and related computer data entry.
Assures daily special menus are prepared and presented appropriately and on-time by setting production schedules. Oversees the work of all Food Service staff assigned to assist in these special preparations.
Provides training (as) necessary to other staff. Develops and implements a personal development program to ensure continuing professional growth.
Prepares all complex and high skilled culinary dishes, following established production guidelines. Maintains responsibility for the quality of the end point product. Adjust recipes when necessary, with approval of Manager of Food/Nutrition Department.
Conducts research into customer likes and dislikes and makes appropriate changes to menu offerings utilizing customer suggestions.