Supervisor - Food Service

BHS•Richmond, KY

12d•Onsite

About The Position

This is a full-time, 1st shift position for a Food Service Supervisor. The primary objective is to skillfully perform multiple tasks necessary to operate the Food and Nutrition Services/Dining Services Department. This includes preparing and serving attractive, nutritious, and satisfying meals, and providing quality nutrition care in a safe, sanitary, and cost-effective manner to patients, clients, and customers. The role involves coordinating and directing daily operations for assigned areas, ensuring timely, high-quality service that meets service and regulatory standards under the supervision of the leadership team. Responsibilities include ensuring team adherence to established policies and procedures, maintaining safe food service practices (sanitation, handling, temperature monitoring), and coordinating operations with other department areas. The position promotes teamwork, collaborative problem-solving, and effective communication with colleagues. It also involves coaching and training team members, documenting employee discussions, and managing resources (food, supplies, staffing) for daily operations. The supervisor plays a critical role in managing and distributing employee assignments for maximum quality and efficiency each shift, serving as a leader and mentor for the department and organization. The role ensures high-quality food and services that enhance the patient/customer experience, promotes a culture of service, and effectively communicates with customers, obtaining feedback to improve products and services. The supervisor is accountable for ensuring policies and procedures meet healthcare regulatory and food protection standards, taking ownership of corrective action plans, and monitoring/documenting food safety, sanitation, and safety standards. Active participation in organization work teams and project groups, mentoring employees, students, and interns, and participating in student experiences are also key components. The supervisor directs shift operations, ensures employees follow department policies and practices, monitors and supports daily operations, adjusts work assignments and schedules, and directs the daily activities of employees providing food service.

Requirements

High school diploma or GED equivalent
ServSafe Manager Certification required or within 3 months of hire.

Nice To Haves

Associate’s degree in culinary arts, Hospitality, or related field preferred.
2 years’ related experience and/or training preferred.

Responsibilities

Coordinates and directs daily operations for assigned areas.
Ensures team follow established policies, procedures, and practices.
Responsible for safe food service including sanitation practices, safe food handling, and temperature monitoring.
Coordinates operations with other areas of the department.
Promotes teamwork and works collaboratively with other organization employees to manage services and resolve daily issues that impact service.
Coaches and trains team members and documents employee discussions.
Accountable for managing resources for daily operations – food, supplies, and staffing.
Plays a critical role in managing and distributing employee assignments for maximum quality and efficiency each shift.
Serves as a leader and mentor for the department and organization.
Ensures that foods served, and services provided are high quality and maintain or enhance the patient/customer experience.
Promotes a culture of service within team.
Communicate effectively and in a timely manner with customers.
Obtains customer feedback and makes recommendations to enhance products and services offered.
Ensures policies, procedures and practices are followed to meet healthcare regulatory and food protection standards.
Takes ownership for following corrective action plans.
Monitors, maintains, and documents food safety, sanitation, and safety standards in daily operations.
Active participant and collaborative partner in organization work teams and project groups.
Mentor and coach employees, students, and interns.
Participate in student experiences.
Directs shift operations and ensure employees follow department policies and practices to meet quality and regulatory standards for food and service.
Monitors, supports, and adjusts daily operations, work assignments, schedules and directs the daily activities of employees providing food service.