Supv-Food Service

This position serves in a leadership role and ensures that the Culinary Services Department’s Mission “To make a difference in the lives of those we serve every day through exceptional customer service and outstanding food” is achieved. Overall responsibility will include one of the following areas: patient services, retail operations, dishroom/sanitation, purchasing/receiving, or Starbucks.

Join our team as a food service supervisor, working with a collaborative group that oversees retail operations in the main café, satellite restaurants, and patient room service. Help deliver exceptional customer experiences while maintaining the highest service, dining, and sanitation standards. Build your leadership skills and make a meaningful impact in a fast-paced, rewarding environment!

Job Responsibilities:

• General management: Interviews, recommends applicants for hire, trains, and develops staff. Ensures payroll, attendance records, personnel records are accurate. Provides ongoing training programs and maintains training records. Monitors staff performance and completes all performance appraisals. Ensures staff are compliant with all organizational policies and procedures.
• Operations management: Maintains staffing levels. Directly supervises, schedules, and monitors the day-to-day activities of staff. Responsible for an assigned area with shift management of entire department. Organizes work to facilitate efficient customer service and operations. Places orders, requisitions, and ensures receipt of product.
• Customer service: Interacts with customers to determine satisfaction levels and provides service recovery, if necessary. Ensures customers receive the highest quality product and customer service possible. Maintains consistent speed of service and ensures staffing requirements are met. Responsible for achieving customer satisfaction goals.
• Sanitation and Safety: Ensures all sanitation and safety practices comply with organizational, regulatory agencies, and infection control practices. Monitors Hazard Analysis Critical Control Point (HACCP) guidelines. Ensures appearance and equipment are maintained in a consistent manner. Ensures cleaning is completed according to schedules. Ensures food produces are stocked, rotated, stored appropriately.
• Employee engagement: Ensures all operating standards and procedures are communicated effectively and maintained consistently. Orientates staff. Attends meetings and communicates pertinent information to staff. Provides consistent and constructive feedback to all staff, takes corrective actions as necessary.
• Additional responsibilities: Performs additional duties as necessary. Responsible for opening and closing shifts. Implements programs as directed. Completes reports. Assists with cost reduction initiatives.
• Maintains regular and predictable attendance.
• Performs other related duties as assigned in order to meet the goals of the department and institution.

Minimum Education and/or Training:

• High school diploma or equivalent is required
• Associate’s degree in Food Service Management, Business Management, Healthcare Administration or other food or management related field preferred

Minimum Experience:

• One (1) year of foodservice experience required and one (1) year of management experience preferred
• Inventory Management System experience preferred. Experience with Point of Sale (POS) systems is preferred

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC:SERVSAFMGR) ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification within six (6) months of hire
• ANSI approved provider listing: https://www.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
• (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire. Employee must maintain current certification during employment.

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel, use hands to finger, handle, or feel; and talk or hear
• The employee must frequently lift and/or move up to 50 pounds
• Specific vision abil