Supv, Food Services-Lexington

Overview

Supervises multiple food service areas (sandwich stand, salad bar, grill, hot foods, and tray line) to ensure excellent customer satisfaction. Maintains operational standards, promotes growth, and upholds the organization’s mission and values.

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

• ServSafe certification required.

1. Oversee daily food service operations, ensuring staff have the resources to meet goals and deadlines.
2. Manage cash controls, payroll tasks, and schedules.
3. Address and resolve operational issues, escalating when necessary.
4. Delegate and prioritize employee tasks, focusing on high-priority concerns.
5. Provide constructive feedback to employees to encourage improvement and motivation.
6. Ensure compliance with regulations and hospital policies, including quality, safety, and operations.
7. Maintain a safe work environment through safety training and equipment maintenance.
8. Set operational standards and implement quality improvements.
9. Foster positive employee relationships and ensure satisfaction in all food service areas.
10. Maintain high-quality service delivery.
11. Support workplace diversity initiatives.

• Strong communication and analytical skills.
• Excellent customer service for internal and external customers.
• Ability to handle stress and meet deadlines.
• Professional interpersonal skills for building trust and relationships.
• Ethical and compliant with 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