Food Services Supervisor

American Addiction Centers • Milwaukee, WI

1d • $27 - $40 • Onsite

About The Position

This full-time position manages all daily operations of the food and nutrition department, including food preparation for patient trays, delivery, and distribution of food and supplies. The role involves developing menus for quality, therapeutic appropriateness, and cost-effectiveness, as well as creating menu cycles for retail operations. Responsibilities include training and developing staff, maintaining vendor contracts, generating statistical reports, analyzing data, and developing action plans for improvement. The supervisor is responsible for implementing departmental policies and procedures, maintaining food service safety programs, conducting safety inspections, and establishing quality standards for customer satisfaction. A key aspect of the role is developing and implementing a comprehensive HACCP program for sanitation and regulatory compliance. Cost-effectiveness is managed through monitoring sales, evaluating equipment, and inventory control. The position also includes human resources responsibilities such as coaching, performance reviews, and recommending hiring, compensation, and termination decisions. Adherence to the organization's Code of Ethical Conduct is mandatory.

Requirements

• 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.
• ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.

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

• Competitive compensation
• Generous retirement offerings
• Programs that invest in your career development
• 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

What This Job Offers

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