Supervisor of Food Services - Monroe Region

Job Summary

The Supervisor of Food Service oversees daily food service operations of assigned locations, including meal production, driving logistics, cafés, and catering. This role ensures that requirements for appropriate sanitation, compliance with health and safety regulations are adhered to. The supervisor leads and supervises Food Service Cooks and Café staff on production, merchandising, quality, and cost control.

This is a full-time (40 hours) position on a Monday-Friday, 7:00am-4:00pm schedule. This role is based out of our Atlantic Ave office in Rochester, but services a number of Hillside locations across the region.

Experience in a similar setting (hospital cafeteria, catering, other residential support facilities, etc.) is a plus. 

This will be a hands-on leadership role with time in the kitchen regularly being needed to support the team.

Essential Job functions

• Supervise the day-to-day activities of the food service team.

• Assign work tasks and activities for Food Service Cooks, Café Lead, and Café Workers.

• Manage inventory, ordering, and organization, while maintaining records to comply with accrediting agency standards.

• Execute daily menu for all residential and day treatment youth.

• Coordinate and supervise all physical plant functions and activities. 

• Schedule appropriate staffing levels to meet all kitchen production needs.

• Interview candidates and provide recommendations for hiring, terminations, advancement, promotion, or any other status change.

• Conduct and coordinate on-the-job training for staff and ensure all staff receive basic skills training to perform their jobs.

• Communicate with program staff to ensure all daily menu needs are met. 

• Ensure food service program operations are in compliance with health standards and regulations. 

• Maintain an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law.

• Monitor progress towards unit goals and assign staff to meet those objectives.

• Consistently provide direct reports with support, coaching and encouragement necessary to achieve business goals.

• Develop and implement plans that will motivate and recognize direct reports for their performance.

• While this job description covers many aspects of the role, employees may be required to perform other duties as assigned.

LEADERSHIP DUTIES

• Leadership: Communicates, supports and links Hillside mission, vision, values, goals, and strategies to everyday work and establishes clear, meaningful, challenging, and attainable objectives and expectations that are aligned with those of the organization.

• Management: Aligns the right work with the right people; delegates tasks according to people’s strengths and interests. Ensures staff has the skills and resources to be successful. Provides staff with coaching, training and opportunities for growth to improve their skills. Treats staff fairly and consistently. Shares accountability when delegating and involves staff in setting their performance goals.

• Governance: Ensures Hillside policies, procedures and all applicable governmental laws/regulations/guidelines are followed. Makes decisions and has authority to implement decisions in conjunction with the leadership structure of the given area of responsibility. 

Education & Experience

• High school diploma or GED required.

• Minimum 2 years of food service experience required.           

• Minimum 2 years of leadership experience required.

Special Requirements

• Unrestricted, valid NYS driver’s license for minimum of 1 year with a clean driving record and minimum insurance coverage that meets agency standards. 

Knowledge, Skills & Abilities

In addition to demonstrating the Hillside Professional Competencies of Communicates Effectively, Personal Excellence, Cultural Competence, Builds and Leverages Relationships, Optimizes Decision Making, Builds Talent and Engagement, Manages Change, Fosters Accountability and Results, the following occupational competencies must be demonstrated:

• Knowledge of local, state, and federal food safety regulations (e.g., HACCP, ServeSafe).