Food Service Supervisor- Kalamazoo

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Location

BMH Bronson Methodist Hospital

Title

Food Service Supervisor- Kalamazoo

The Food Service Supervisor reports directly to the Operations Manager and is responsible for the leadership of staff and the production of high quality, safe, timely, and cost-effective meals for all customers, in their designated environment.  Incumbent is responsible for the implementation and oversight of kitchen operations including: cash handling, scheduling, staff training & development, food safety & sanitation, and physical safety in the day to day operation of the kitchen.  This position works closely with Operations Manager(s) and fellow Supervisors on issues related to menu development and implementation, process improvement, and staff development. 

The Supervisor oversees all activities associated with the execution of business within the designated environment including the leadership, development, and evaluation of direct reports. Under the leadership of the Supervisor, the food service team is expected to deliver high quality, safe, and delicious products, in a timely manner, with the highest possible level of customer service, and within given budget parameters. The Supervisor works closely with the Supply Chain Specialist to effectively manage product inventory including monitoring and adjusting par levels, order writing, product rotation, refreshing and updating product mix, monitoring sales, running promotions, and developing and executing sales strategies.

It is expected that the Food Service Supervisor maintain working knowledge of all positions within their respective area of responsibility and serves to complete job duties in the absence of hourly staff, in the interest of maintaining uninterrupted service. The incumbent can expect to spend a reasonable amount of their time performing basic kitchen functions. A presence across all shifts and consistent communication with all employees is to be maintained. This may require the Supervisor to work a mix of shifts, including first, second, and third. Additionally, the Supervisor role is responsible for satisfactory coverage of weekends and holidays, as determined to be appropriate by the Operations Manager and Director.

Required Qualifications:

• Associate's degree in foodservice, hospitality management, business administration or related field or five years of experience in food service leadership role
• Culinary and/or professional certification or 5 years of experience working at a management level in a kitchen environment, with a proven track record of success.
• Experience with implementing and enforcing SOPs, HAACP policies and best practices related to kitchen operations
• Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
• Must be able to read (through appropriate means of translation, if required) and understand, the English language to consistently and effectively give and follow directions
• High-level math skills required for budgeting and production planning, including percentages, volume analysis, perform recipe measurement calculations, adding, subtracting, multiplying, and dividing
• Experience in utilizing computer systems, i.e., Microsoft Office Suite, Active Staffer (or other scheduling programs), Healthtouch, Workday, etc.
• Employees providing direct patient care must demonstrate competencies specific to the population served
• Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire (Employees hired between 1994 to 2012 must obtain Serve Safe certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification)
• If required to drive must have a valid driver's license and safe driving record. May drive to various locations to complete applicable job duties.

Desired Qualifications:

• Experience in hospitality management or institutional leadership, overseeing multiple, complex business units
• Bachelor’s degree
• Business management education including budgeting, leadership, sales, merchandising, and retail strategies
• Hospital or institutional kitc