Summary

Job Description:

Food Service – Supervisor

Objectives are to skillfully perform multiple tasks necessary to operate the Food and Nutrition
Services/Dining Services Department to prepare and serve attractive, nutritious, satisfying meals
and to provide quality nutrition care in a safe, sanitary, and cost-effective manner to patients,
clients, and customers.

Job Description:

Coordinates and directs daily operations for assigned areas. Under the supervision of the leadership team, is responsible for the execution of service that is timely, high quality, and meets service and regulatory standards. Ensure team follow established policies, procedures, and practices. Responsible for safe food service including sanitation practices, safe food handling, and temperature monitoring. Coordinates operations with other areas of the department. Promotes teamwork and works collaboratively with other organization employees to manage services and resolve daily issues that impact service. Coaches and trains team members and documents employee discussions. Accountable for managing resources for daily operations – food, supplies, and staffing. Plays a critical role in managing and distributing employee assignments for maximum quality and efficiency each shift. Serves as a leader and mentor for the department and organization.

The following is intended to describe the general nature and level of work being performed by individuals assigned to this job by listing the major components for this position. Additionally, other duties may be assigned at the discretion of leadership to meet business, customer, and/or patient needs.

• Ensures that foods served, and services provided are high quality and maintain or enhance the patient/customer experience.
• Promotes a culture of service within team.
• Communicate effectively and in a timely manner with customers.
• Obtains customer feedback and makes recommendations to enhance products and services offered.

• Ensures policies, procedures and practices are followed to meet healthcare regulatory and food
• protection standards. Takes ownership for following corrective action plans.
• Monitors, maintains, and documents food safety, sanitation, and safety standards in daily operations.
• Active participant and collaborative partner in organization work teams and project groups.
• Mentor and coach employees, students, and interns. Participate in student experiences.
• Directs shift operations and ensure employees follow department policies and practices to meet quality and regulatory standards for food and service.
• Monitors, supports, and adjusts daily operations, work assignments, schedules and directs the daily activities of employees providing food service

Essential Qualifications:

• High school diploma or GED equivalent
• Associate’s degree in culinary arts, Hospitality, or related field preferred.
• 2 years’ related experience and/or training preferred.
• ServSafe Manager Certification required or within 3 months of hire. 

Benefits: Full-Time 32 weekly hours (0.8 FTE) - 40 weekly hours (1.0 FTE) 

• Health, Vision, Dental and Pet Insurance 

• Life Insurance 

• Short Term and Long-Term Disability and Life Insurance 

• Identity Theft Protection 

• Tuition Reimbursement up to $6,000 annually  

• Company paid Maternity and Paternity Leave  

• 5 days of Paid Time Off available upon hire  

• Bereavement Leave (includes pets)  

• PTO Sell Back Program  

• Compassionate Leave Sharing Program (PTO Donation) 

• Employee Support Fund, for employees in need of emergency financial support  

• Retirement with Company Match 

Work Experience

Education

If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!

Baptist Health is an Equal Employment Opportunity employer.