Supv, Food Services

Overview

Supervises multi-functional food service areas (e.g., sandwich stand, grill, salad bar, hot foods, tray line) to ensure customer satisfaction and uphold the organization's mission and values. Oversees daily operations, ensures compliance with regulations, and identifies opportunities for service growth.

• High school diploma or GED required.
• Two years of supervisory experience required; Associate’s degree preferred.

• ServSafe certification required.

1. Manage daily food service operations, ensuring staff have necessary resources and equipment.
2. Oversee cash controls, payroll tasks, and schedules.
3. Address potential problems and escalate issues as needed.
4. Supervise and prioritize employee tasks, ensuring high-priority concerns are addressed.
5. Provide constructive feedback to motivate and coach employees.
6. Ensure compliance with federal, state, and local regulations, as well as hospital policies.
7. Maintain a safe work environment through safety training and compliance programs.
8. Set operational standards and implement quality improvements.
9. Foster positive employee relationships and ensure regulatory standards are met.
10. Ensure excellent service quality for both retail and patient food services.
11. Promote workplace diversity initiatives.

• Strong communication and analytical skills.
• Excellent customer service for internal and external customers.
• Ability to handle stressful situations effectively.
• Strong interpersonal skills to build trust and positive relationships with team members and stakeholders.
• Adheres to ethical standards and all applicable laws and policies.

• Work in kitchen and retail areas as needed.
• Exposure to wet floors and sharp equipment.

• Standing/Walking: Frequent (35–65%).
• Lifting/Carrying/Pushing: Up to 50 lbs occasionally.
• Other Activities: Bending, reaching, talking, hearing, and dexterity required.

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