Retail Food Service Supervisor

Position Summary

The Food Service Supervisor (FSS) is responsible for assisting the Director of Food and Nutrition Services (FSD) in all functions in the daily operations of Retail & Catering Food Operations. This includes inventory and ordering, delivering and storing of supplies, maintenance of the quality and quantity of food prepared, sanitation, safety and employee supervision, training and scheduling. Supervises food preparation & Service for cafeteria, Doctor’s Dining Room and Catering events. This position assures compliance with all applicable agencies, including Joint Commission, DHS and OSHA.

Major Responsibilities

Inventory, Purchasing, and Receiving - 35%

• Conducts inventory based on established cycle menus
• Applies knowledge of purchasing procedures to control the quality and quantity of food prep.
• Prepares Menu under the Direction of the Chef. Completes all Needed Menu Signage
• Purchases and Maintains all needed Display Equipment and recommends replacements when needed.
  
  
  

Human Resources Management - 25%

• Determines labor needs and designs work schedule for front of house staff.
• Follows policies and procedures for disciplining employees.
• Provides feedback on employee performance and behavior.
  
  
  

Sanitation and Safety - 15%

• Maintains compliance with state, county, local, and Joint Commission standards.
• Ensures food is stored at appropriate temperatures. Leftovers are covered, dated and labeled properly.
• Confirms that staff has proper personal hygiene and PPE.
• Maintains safe work environment for employees. Work injury forms and orders for repair are reported in a timely manner.
• Demonstrates understanding of hospital infection control procedures and protocols related to food service.
• Confirms systems are in place to facilitate cleaning and sanitation of kitchen and all equipment.
• Directs & Monitors subordinate staff to do the same as noted above.
  
  
  

Food Production, Service and Planning - 10%

• Assists in planning menus where needed.
• Implements the use of standardized recipes.
• Supervises food production by teaching employees the basics of food safety and sanitation as related to the storage and preparation of various foods.
• Ensures patients are served appropriate foods and beverages according to physician’s orders & Banquet Event Orders.
  
  
  

Records Management - 10%

• Maintains accurate Banquet Event order records.
• Oversees daily cafeteria cash sales records.
• Submits meal daily meal count and monthly meal statistics in a timely manner.
• Knows how to properly operates Pont of sales systems and teaches and monitors staff to do the same.
  
  
  

Other - 5%

• Assists food service staff with food preparation or serving where needed.
• Reconciles time cards in the absence of the Food Services Director.
• Other duties as assigned.
  
  
  

Qualifications

Required:

• Ability to read, write and speak English proficiently.
• Able to calculate quantity food production levels and inventory levels
• Must provide for confidentiality, privacy and safety of patients, visitors and staff at all times.
• High school diploma or equivalent.
• Proficient in all outlook programs.
• Ability to operate commercial kitchen equipment
• Fire Card.
  
  
  

Preferred:

• Servsafe Certification.
• 2 year Food Service Degree.
• 1 years in food service management.