Supervisor Food Services

Johns Hopkins Medicine•Baltimore, MD

About The Position

The Retail Supervisor reports to the Retail Manager. This position supervises the work activities of subordinate employees engaged in food preparation for patients, visitors and staff. Maintains quality control by testing food for temperature, taste, proper portioning, appearance, etc. Schedules employees within budgeted labor hours. Duties may vary according to assigned area or shift.

Requirements

High School diploma or GED required.
Knowledge of food service, food preparation services and sanitation procedures.
Interpersonal skills for effective leadership of non-exempt and bargaining unit employees, and to develop and maintain cooperative working relationships with department and hospital staff.
Problem-solving skills necessary to deal effectively with routine and minor problems occurring within area of responsibility.
Ability to prepare simple reports (e.g. incident and attendance reports), perform arithmetic calculations, keep records, and supervise food service employees.
The analytical ability to schedule and coordinate work flow to ensure efficiency and effective operations.
Must be able to coordinate the routine responsibilities of staff and resources.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives.
Ability to provide clear directions and respond accordingly to employees.
Ability to use a computer.

Nice To Haves

One to two years Clinical Nutrition Supervisory experience preferred.

Responsibilities

Supervises the work activities of subordinate employees engaged in food preparation for patients, visitors and staff.
Maintains quality control by testing food for temperature, taste, proper portioning, appearance, etc.
Schedules employees within budgeted labor hours.