Food Service Operations Supervisor

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

We are seeking a dedicated Food Service Operations Supervisor to oversee the daily operations of our hospital kitchen. In this vital role, you will ensure that meal preparation and delivery meet our high standards of quality and safety. You will manage various teams that handle everything from meals on wheels and tray assembly to kitchen cleaning and stockkeeping. This role requires a keen eye for detail and a commitment to maintaining the highest standards of food safety, sanitation and service.

Leadership and Foodservice Operations:

• Supervise and direct foodservice employees to achieve defined operational goals.
• Maintain effective communication methods, such as bulletin boards and newsletters, to keep staff informed.
• Promote teamwork, wellbeing, and inclusion within the hospital kitchen.
• Perform duties equivalent to subordinate employees to support team function as needed.

Human Resources & Training:

• Assist in the recruitment, selection, training, and development of staff in collaboration with Food Service Managers.
• Ensure employees are trained and held accountable for adhering to health system, department, and regulatory standards.
• Conduct regular performance appraisals and offer development opportunities for employees.
• Apply disciplinary action, including termination, when necessary, to enforce guidelines and policies consistently.

• 1 year of supervisory experience.
• Experience working in a food service operation.
• ServSafe Manager certification within the last 5 years, or receipt of certification within 90 days of hire.

• Bachelor's degree in hospitality management, business administration, nutrition, culinary arts, or a related field
• Knowledge of CBORD Food Service Management System.
• Experience supervising bargained for staff.
• Two years of supervisory experience in a high volume, complex food service operation with at least 1-2 years of experience in an institutional or high volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.

This is a 32 hour position.

Wednesday-Thursday & Saturday-Sunday

2:30pm-11:00pm