Supervisor Food Production - FT 2nd Shift

American Addiction Centers•Milwaukee, WI

2d•$27 - $40•Onsite

About The Position

This role supervises the preparation and service of food and beverages in the main production kitchen and any satellite operations. The Supervisor evaluates and recommends changes in techniques, methods, procedures, products, and equipment to ensure an efficient operation within established budgetary guidelines. They will assign and monitor the work of staff, manage schedules, and maintain adequate staffing levels. This position directs and coordinates the development of menus to ensure quality, therapeutic appropriateness, and adequate cost-to-value ratios, and develops menu cycles for retail operations. The Supervisor also develops and implements departmental policies and procedures including inventory, forecasting, ordering systems, labeling, storage, and food portioning standards. They maintain food service safety programs, conduct regular safety inspections, and accurately document and investigate accidents. Quality standards for customer satisfaction are established, and corrective action plans are developed and implemented based on survey feedback and patient tray assessments. A comprehensive Hazard Analysis Critical Control Point program is developed and implemented to achieve a high level of sanitation and compliance with regulatory agencies. Preventive maintenance for all food production equipment is managed, including routine inspections of production areas and equipment. The Supervisor manages production budgets, maintains targeted cost ratios for food, labor, and supplies, and determines food cost and cost of goods. They prepare annual budgets and operating reports in conjunction with the Manager. Human resources responsibilities for staff are performed, including coaching on performance, completing performance reviews, and managing overall staff morale. Hiring recommendations, compensation changes, promotions, corrective action decisions, and terminations are also part of this role. The Supervisor is responsible for understanding and adhering to the organization's Code of Ethical Conduct and ensuring that personal actions, and the actions of employees supervised, comply 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.
Ability to stand/walk the majority of the workday with exposure to slippery floors.
Required to lift up to 25 lbs. and occasionally lift up to 50 lbs.
Able to push/pull up to 100 lbs.
Working atmosphere may contain odors from food and dust from floor, spices, etc.
Exposure to temperature extremes; ability to deal with the potential for burns from food preparation.
May be exposed to mechanical, electrical and chemical hazards.
Protective clothing must be worn as necessary.
Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.
Operates all equipment necessary to perform the job.

Responsibilities

Supervises the preparation and service of food and beverages in the main production kitchen and any satellite operations.
Evaluates and recommends changes in techniques, methods, procedures, products, and equipment to ensure an efficient operation within established budgetary guidelines.
Assigns and monitors work of staff and manages schedule.
Maintains adequate staffing levels to ensure an efficient operation in accordance with on-site food service needs and special functions.
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.
Develops and implements departmental policies and procedures including inventory, forecasting and ordering systems, labeling and storage, and food portioning standards.
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 and patient tray assessments.
Develops and implements a comprehensive Hazard Analysis Critical Control Point program to achieve a high level of sanitation and compliance with appropriate regulatory agencies.
Responsible for preventive maintenance for all food production equipment, which includes conducting routine inspections of production areas and equipment on a daily basis.
Manages the production budgets; maintains targeted cost ratios for food, labor and supplies, and determines food cost and cost of goods.
Prepares annual budget and operating reports in conjunction with the Manager.
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