Culinary Operations Supervisor
1 month ago
Health Advocates Network, Inc. is seeking a Culinary Operations Supervisor to enhance their team. This role is integral to the organization’s resource pool.
Compensation: $31 per hour
Work Schedule:
- Flexible shifts, Monday to Friday, based on departmental requirements
- At least two years of experience in the food service or food production sector. Ideally, candidates should hold a CDM (Certified Dietary Manager) certification from the Association of Nutrition and Foodservice Professionals, or be a registered dietitian. In certain cases, obtaining the CDM certification may be required within two years of employment. Depending on qualifications, achieving the Serve Safe certification may be necessary within the first year of employment.
Key Responsibilities:
The role encompasses overseeing the quality of performance among team members. This includes participating in recruitment processes, conducting interviews, performance assessments, and managing disciplinary actions in accordance with healthcare organization policies. The supervisor will assist in onboarding new staff and enhancing the capabilities of current employees. Responsibilities also include managing staffing levels and scheduling effectively. Ensuring adherence to all regulatory standards is paramount.
The Culinary Operations Supervisor is tasked with managing food inventory to fulfill the menu requirements of the healthcare facility. This includes developing and testing new recipes within established guidelines. The supervisor will provide direction on food presentation, flavor, and sanitation. Conducting meetings and follow-ups as necessary is also part of the role. Strong leadership and managerial skills are essential, along with effective communication with staff, families, and clients, showcasing excellent listening and speaking abilities. Task delegation, conflict resolution, and adaptability to changing work demands while maintaining professionalism under pressure are critical. The supervisor will hold staff accountable for their responsibilities and productivity. Promoting positive teamwork and transforming challenging interactions into constructive ones is vital. Proficiency in quality management practices, tools, and techniques is expected, fostering an environment aligned with the organization's quality goals. Basic office equipment and computer skills are also required.
Additional Information: A high school diploma or equivalent is mandatory. A minimum of two years of experience in the food service or food production industry is essential. CDM certification or being a registered dietitian from the Association of Nutrition and Foodservice Professionals is preferred. Some departments may require obtaining the CDM certification within two years of employment. Depending on certifications, passing the Serve Safe certification within one year of hiring may be obligatory.
For those interested, please submit your application through this job posting. Kindly attach your most recent CV.
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