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Food Service Supervisor

2 months ago

Hamtramck, Michigan, United States Henry Ford Health System Full time
Job Summary

We are seeking a highly skilled Food Service Supervisor to join our team at Henry Ford Health System. As a Food Service Supervisor, you will be responsible for supervising the daily operations and personnel activities of a designated food service area to ensure efficient services are provided to patients.

Key Responsibilities
  • Supervise and coordinate the activities of food service staff to ensure proper procedures and assigned work schedules are followed.
  • Plan, assign, and review work of designated service support personnel, checking quality and quantity; instruct and advise personnel on methods and procedures.
  • Develop, implement, and maintain department policies and procedures that increase efficiency and enhance safety and sanitation standards and improve customer satisfaction.
  • Conduct monthly group meetings with food service personnel; plan and teach in-service classes.
  • Review and approve employee payroll.
  • Supervise food service functions during patient outings and other special events; coordinate food preparation and service for catered functions.
  • Estimate food consumption and requirements to determine type and quantity of meats, vegetables, and other foods to be prepared; order food, condiments, and supplies as needed.
  • Coordinate and expedite food production activities observing methods of food preparation, cooking, and sizes of portions to ensure food is prepared in prescribed manner.
  • Inspect and ensure foods meet appearance, temperature, and palatability standards; check patient trays for proper diet foods according to prescribed order.
  • Maintain assigned work area and equipment in a clean, orderly, and sanitary condition; report equipment needing repair to appropriate personnel.
  • May participate on or lead a Quality Improvement Team.
Requirements
  • High school diploma or G.E.D. required.
  • Associates degree in Culinary Arts, Hotel Restaurant Institution Management, or related field required or five years commensurate experience in culinary food production in a restaurant, hotel, or healthcare operation.
  • Two years of job-related experience.
  • Knowledge of quantity food production techniques and practices as well as specific knowledge of health care food service policies, procedures, and recipes.
Certifications/Licenses Required
  • Certification by the Michigan Department of Public Health, The National Registry of Food Safety Professionals, Certified Food Safety Manager, or Servsafe Food Protection Manager Certification is required or obtained within 6 months of placement into this position; Registration as a Certified Dietary Manager is preferred.