Supervisor, Food Service-UPMC Harrisburg

UPMC•Harrisburg, PA

1h•Onsite

About The Position

The Supervisor of Food Service at UPMC Harrisburg is responsible for the training, supervision, and performance of food service associates to maintain food safety, food quality, and customer satisfaction in the varied Food and Nutrition operations. This role requires availability to work from 6 am to 8 pm, including every other weekend and holiday.

Requirements

HS Diploma/GED required
3 years relevant experience required
1 year relevant leadership experience required
SafeServe Certified or must be completed within 6 months of hire
ANAB - National Accreditation Board OR Servsafe Certified
Servsafe Certified
Act 34

Responsibilities

Provide direct supervision of hourly associates and their adherence to all UPMC policies and procedures and department standards and guidelines.
Conduct the orientation, training, and coaching of new team members. Ensure routine competency checks are completed for all associates with appropriate follow-through.
Coach and discipline associates as appropriate and in accordance with Human Resource policies and procedures.
Contribute relevant and timely performance feedback to associates through the performance review process.
Schedule personnel to meet operational needs and in accordance with volume and budgetary guidelines.
Maintain inventory levels to ensure they are adequate to meet the needs of the operation. Oversee security of inventory and cash revenues.
Conduct and document service recovery on all customer complaints as per operational guidelines.
Monitor all aspects of the department's food safety program routinely and take immediate and appropriate action to identified hazards.
Monitor all aspects of the operation's sanitation program on a daily basis to ensure inspection readiness at all times.
Supervise services according to department standards and complete quality control and quality assurance checks to ensure compliance with regulatory agencies.
Monitor food quantity and quality to ensure appropriate product is available for meal service according to menu and special requests.