FOOD SVC SUPERVISOR

Forrest General Hospital•Hattiesburg, MS

10d

About The Position

Under the general direction of the Food-Nutrition Coordinator, the Food Svc Supervisor is responsible for the daily operations of the cost center. The role trains, directs, supervises, and coordinates foodservice employees who prepare food and sanitize the department, ensuring quality and quantity standards, safety, and timely service. The supervisor monitors operations, assesses issues, and solves problems while applying knowledge of food preparation, food safety, portion control, production forecasting and guidelines, quality control, safety, and sanitation. The role also communicates effectively and respectfully with staff and customers and performs other related duties as needed. The supervisor initiates and troubleshoots requests and repairs involving kitchen cooking and cleaning equipment, maintains and documents temperature and cleaning logs, and keeps the kitchen and staff prepared for DNV and State surveys. The position requires initiative and judgment, the ability to direct others toward productivity, problem resolution, and deadlines, clear and concise communication, discretion with confidential information, and willingness to work under close time restraints and inconsistent workloads. Work hours rotate.

Requirements

High school diploma or GED required.
Three years of food service experience.
Ability to demonstrate initiative and judgment.
Ability to direct others to support productivity, resolve problems, and meet deadlines.
Ability to provide clear, concise directions.
Ability to respect the confidentiality of information handled.
Willingness to work under close time restraints and inconsistent workloads.
Work hours rotate.

Nice To Haves

Associate or bachelor's degree in a related field, or successful completion of an approved dietary manager correspondence course.
One year of leadership experience preferred.
ServeSafe Certification preferred, to be obtained within one year of employment.

Responsibilities

Oversee daily operations of the foodservice cost center.
Train, direct, supervise, and coordinate employees preparing food and sanitizing the department.
Meet departmental quality and quantity standards and ensure services are safe and timely.
Monitor operations, assess needs, and resolve problems.
Apply food preparation, food safety, portion control, production forecasting, quality control, safety, and sanitation practices.
Communicate effectively and respectfully with staff and customers.
Initiate and troubleshoot requests and repairs involving kitchen cooking and cleaning equipment.
Maintain and document temperature and cleaning logs.
Keep the kitchen and staff prepared for DNV and State surveys.
Perform other related duties as needed.