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Food Service Operations Supervisor
2 months ago
At St. Luke's, we take pride in the dedication, expertise, and empathy of our workforce. Our employees are our greatest asset, and collectively, they are committed to fulfilling our mission of providing exceptional care to the sick and injured, educating healthcare professionals, and enhancing access to medical services in our communities, irrespective of a patient's financial situation.
Position Overview
The Food Service Operations Supervisor is responsible for overseeing and directing the activities of the Food and Nutrition Services team, including food servers, dish machine operators, food handlers, cashiers, caterers, and clinical aides, in accordance with established protocols and guidelines.
Key Responsibilities:
- Assigns staff to ensure all critical tray line, cafeteria, patient service, and sanitation roles are filled with adequately trained personnel.
- Addresses staffing shortages using the most cost-effective methods while adhering to established policies.
- Records tardiness, absences (both excused and unexcused), and performance issues.
- Evaluates the performance of Food and Nutrition Services personnel and addresses any issues that arise.
- Exhibits a comprehensive understanding of departmental policies and procedures, providing recommendations for corrective measures when necessary.
- Completes pre-service checklists to ensure all serving equipment is operational, food temperatures meet departmental standards, and each station is sufficiently stocked for ongoing meal service.
- Ensures that all special requests and dietary items are prepared, presented, portioned accurately, and labeled appropriately. Approves substitutions as needed.
- Oversees the entire meal service process, ensuring food is served correctly, attractively, and in a timely manner. Returns any unacceptable food items to production.
- Inspects all tray line and cafeteria stations to confirm they are cleaned and sanitized before staff breaks and at the end of shifts.
- Ensures that all dishes and utensils are cleaned, sanitized, and restocked promptly for the next meal service.
Physical and Sensory Requirements:
Ability to walk for extended periods, sit for limited durations, and stand intermittently. Frequent handling and occasional twisting, lifting (up to 50 lbs.), carrying (up to 50 lbs.), pushing (up to 50 lbs.), and pulling (up to 50 lbs.) are required. Tasks may involve stooping, bending, climbing, and reaching above shoulder level. The employee must possess the ability to hear normal conversations and have adequate vision, including distance and peripheral vision.
Education:
A high school diploma or equivalent is preferred. Effective communication skills in English are essential.
Training and Experience:
Prior supervisory experience in a food service setting is preferred but not mandatory.
We encourage candidates to complete their applications using their full legal name and current home address, including a comprehensive employment history for the past seven years. Additionally, candidates are invited to upload a current resume detailing work history, education, and any relevant certifications or licenses. Creating a profile upon submission of the initial application is highly recommended. Thank you for considering a career with St. Luke's.
St. Luke's University Health Network is an Equal Opportunity Employer.
