Sr. Food Service Supervisor

The Senior Food Service Supervisor will be responsible for directing the work of food service personnel to ensure timely assembly, and delivery of meals and food related supplies in addition to overall sanitation requirements in the area for compliance with institutional policies and regulatory agency requirements for patients and customers.

They have in-depth knowledge of food service database software to monitor performance and solve problems and are able to make nutritionally sound decisions related to recipes and menus for patients.

In addition to daily operations, this person oversees the Patient Food Service Supervisors. They make decisions for the operations when managers are not present. This position ensures that employees are following the relevant standards and policies for the Nutrition and Food Services Department and that all staff is trained properly and that all HACCP, customer service and sanitation best practices are being followed. They assist to establish, monitor and document quality checks (audits) related to patient or customer satisfaction, patient tray accuracy and quality, accuracy of cash transactions, catering assembly delivery and clean-up, temperature monitoring of refrigerator and freezers, dish machine temperatures and sanitizer concentration. They are responsible for the quality and quantity of their assigned staffs' work.

This position will schedule & replace staff when necessary and ensure that staff schedules are followed appropriately. This position will work as a team with managers and other department supervisors on department initiatives. They will make sure appropriate service recovery is done to ensure patients and customers are satisfied within department resources. In addition to daily operations, this person oversees the Food Service Supervisors. They make decisions for the operations when managers are not present and escalate problems to the manager when beyond their scope. The work schedule may vary and could include working weekends and holidays and at multiple sites.

Involves all aspects of food services in a restaurant, catering, or retail food operation including preparation, serving, safety, and presentation of food and beverages; cleanliness of the facilities, equipment, and table ware; customer service; executing transactions.