Supervisor, Food Services

Stanford Health Care•Stanford, CA

28d•$38 - $49•Onsite

About The Position

Located in the heart of Silicon Valley, Stanford Health Care’s (SHC) mission is to heal humanity through science and compassion, one patient at a time. The Food Services department is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced, sustainable food to support healing and wellness. Our Food as Medicine philosophy highlights the critical link between eating well and living well. The Kitchen Supervisor – Sous Chef provides leadership and hands-on oversight of daily kitchen operations, overseeing meal preparation, cooking, plating, and dish handling. This role requires a strong on-floor presence, effective leadership, and clear communication with the Production Manager, kitchen staff, dining services, and hospital leadership. The Kitchen Supervisor – Sous Chef supervises and participates in all kitchen activities, including food preparation, production, service, and record maintenance in an acute care setting. Responsibilities include payroll reporting (timecards, tardiness, absenteeism), maintaining daily and monthly production and cost records, and ensuring high standards of food safety and sanitation. The role plans, assigns, and reviews work, adjusts schedules to meet workload demands, evaluates performance, and arranges training as needed. It also involves addressing personnel issues, disciplining, and rewarding staff, and mentoring team members to support professional growth. This is a Stanford Health Care job. A Brief Overview Under the direction of Food Service Managers, the Food Services Supervisor provides direct supervision of specific work groups and has accountability for front-line staff of the Food Service team. The Food Service Supervisor ensures adherence to high quality standards and sanitation procedures, and models exemplary behaviors for the members of the staff.

Requirements

High School Diploma or GED equivalent.
Five (5) years of progressively responsible and directly related work experience.
Ability to communicate effectively, both orally and in writing.
Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation.
Ability to plan, organize, prioritize, work independently and meet deadlines Knowledge of commercial kitchen equipment, food service policies and procedures Knowledge of food values and nutrition.
Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility.
Knowledge of menu planning.
Knowledge of methods, materials, and equipment used in a volume dining or food service facility Knowledge of principles and practices of volume food management.
Excellent customer service skills.
Physical requirements as needed to perform the job functions

Responsibilities

Food Handling/Sanitation Compliance: Ensures high standards of quality and sanitation by utilizing established tools and quality monitors. Ensures compliance with laws, regulations and standards regarding food service activities and sanitation and safety standards. Ensures compliance with departmental sanitation procedures, initiating corrective action for sanitation discrepancies. Monitors the safe storage and handling of food items. Maintains safety standards that conform with Federal and State regulations.
Food Service Operations: Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; informs staff of new recipe adjustments makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices. Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of food items. Prepare and maintain unit for daily operations including merchandising, setting up cash drawers, point of sales terminals, reconciling cash, pricing items, monitor and re-stock supplies.
Personnel Management: Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting. Maintain and submit accurate information for payroll reporting (timecards, tardiness, and absenteeism). Maintain accurate reports of daily and monthly financial and production records. Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.
Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures.
Budget and Inventory: Typical tasks: determines food items to order based upon the food on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers.
Initiates requisition purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies from procurement.
Ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior.
Contributes to cost containment by managing time and supplies so that commitment to cost containment through management of labor, supplies, and waste reduction efforts are completed as scheduled and resources are not wasted. Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food. Models exemplary behaviors for the members of the staff.

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