Supervisor Food Services

American Addiction Centers•Winston-Salem, NC

5d•$24 - $36•Onsite

About The Position

This position is responsible for supervising food service operations, ensuring adherence to hospital and departmental policies, maintaining high sanitation and quality standards, and contributing to overall customer satisfaction. The role involves managing food production, monitoring quality, ensuring safety and sanitation rules are followed, completing required training, participating in performance improvement initiatives, minimizing waste, and planning daily work to ensure timely meal service. The supervisor may also be involved in opening/securing the department, handling cash drawers, and making deposits, and may occasionally cover for a manager.

Requirements

High school diploma or GED equivalent
Five years' experience in a food service environment involving the production of food
ServSafe certification required
Fluent in English and able to follow instructions
Works under general supervision
Relies on experience and judgment to plan and accomplish assigned tasks and goals
Ability to operate various cooking equipment, as well as follow recipes and to adjust according to volume
Able to withstand large temperature variances from cooking areas to freezers and coolers
Desire to achieve high customer service standards
Ability to work weekends and holidays
Ability to communicate with a wide variety of people including patients, visitors, hospital staff, and managers
Ability to step in any area on the At Your Request Line (deli, saute & grill station and assembly line)
Understanding of the hospital diets (ground, chopped and puree diets)

Nice To Haves

Orients, trains, assigns, and checks the work of junior employees

Responsibilities

Adheres to hospital and departmental policies and procedures, promoting a cooperative work environment and demonstrating personal responsibility and commitment to customer service and satisfaction.
Contributes to overall positive patient and customer satisfaction by striving to meet the highest service and quality standards.
Maintains a 97% or better sanitation rating from the Health Department and a double gold rating from NSF by following sanitation policies and completing daily/weekly cleaning assignments. Ensures Sodexo standards are met and the department maintains a minimum average Gold Check score of silver.
Monitors the quality of product at stations, ensures recipe compliance and adherence to departmental guidelines, and meets productivity and delivery schedules. Ensures serving line start times and schedules are met and demonstrates knowledge of setting up the hot/cold line.
Follows all workplace safety and sanitation rules and regulations to maintain a safe work environment and responds to corrective action plans from weekly sanitation inspections.
Completes required in-service training, job-specific training, annual Compliance and HIPAA training, and annual TJC/OSHA training. Also completes training and testing using recipes, grilling, knife skills, frying, sauteing, steaming, baking, soup making, and roasting knowledge.
Participates in the department's performance improvement initiatives, performs duties accurately and efficiently, and works as a team player, providing support to other Food and Nutrition Services departments as requested by management. Supports diversity through cultural awareness and special menus and attends all CPM meetings.
Minimizes product waste and controls costs by properly utilizing, maintaining, and handling all equipment and supplies to avoid waste and/or breakage. Follows recipes, portion control guidelines, and manages food and supplies.
Plans the workday with regards to time, equipment usage, and quantities needed to ensure meals are served on time. Monitors the amount of food needed for the day based on production sheets and notifies the Manager/Team Leader if adjustments are needed.
Completes batch cooking logs daily.
Prepares food according to departmental policy and procedures using standardized recipes to ensure all items are of high quality. Maintains leftover log and waste program, evaluating excess prepared food for future use. Completes and follows HACCP documentation and guidelines. Labels, dates, and puts food away in its proper location after each meal.
May be asked to complete other responsibilities such as opening or securing the department, issuing or counting cash drawers, and making deposits. May work in an area in the absence of a manager for a limited amount of time.