Supervisor - Culinary Services

University of Wisconsin Hospitals and Clinics Authority•Madison, WI

3d•Onsite

About The Position

Work Schedule: 100% FTE, days/weekends. Hours are from 10:00 am to 6:30 pm Monday through Friday with occasional weekends based on operational needs. You will work at the University Hospital in Madison, WI. Be part of something remarkable Bring your passion for quality food production, nutrition, and a positive guest experience to the #1 hospital in Wisconsin! We are seeking a Culinary Services Supervisor to: Lead daily retail operations by managing staffing, resolving operational issues, monitoring service requests, supporting peak service periods, and ensuring smooth day-to-day operations. Ensure food safety, quality, and compliance by overseeing product quality, temperature logs, FIFO practices, allergen awareness, ServSafe standards, and safety inspections. Develop and support team members through training, coaching, onboarding, huddles, performance feedback, and recognition initiatives to promote a positive team culture. Coordinate menus, pricing, and merchandising by maintaining accurate menus, signage, allergen information, and supporting merchandising and promotional initiatives. Provide operational leadership and cross-functional support by serving as a backup for key systems (Micros, CaterTrax, N.E.O.), conducting facility walkthroughs, collaborating with multiple departments, and supporting additional retail operations, including potential oversight of vending and ServSafe instruction.

Requirements

Associate's Degree in Culinary Arts or related field. Equivalent experience will be considered in lieu of a degree.
Bachelor's Degree with emphasis on Food Service, Nutrition, Dietetics, Business, or related field
3 years of experience leading or supervising in a multifaceted food service operation which would include some aspects of food production, patient dining, catering, and/or retail food service.
5 years of experience supervising or managing multifaceted hospital food service operations which would include some aspects of food production, patient dining, catering, and/or retail food service.

Nice To Haves

ServSafe Certified Food Manager Certification within 6 months
CDM (Certified Dietary Manager) or DTR (Dietetic Technician Registered)

Responsibilities

Lead daily retail operations by managing staffing, resolving operational issues, monitoring service requests, supporting peak service periods, and ensuring smooth day-to-day operations.
Ensure food safety, quality, and compliance by overseeing product quality, temperature logs, FIFO practices, allergen awareness, ServSafe standards, and safety inspections.
Develop and support team members through training, coaching, onboarding, huddles, performance feedback, and recognition initiatives to promote a positive team culture.
Coordinate menus, pricing, and merchandising by maintaining accurate menus, signage, allergen information, and supporting merchandising and promotional initiatives.
Provide operational leadership and cross-functional support by serving as a backup for key systems (Micros, CaterTrax, N.E.O.), conducting facility walkthroughs, collaborating with multiple departments, and supporting additional retail operations, including potential oversight of vending and ServSafe instruction.