Food Service Supervisor - FT 2nd Shift

Hugh Chatham Health, Inc.; Milwaukee (WI); On-site; USD 37,000 - 55,000; Full time

Job summary

Advocate Health's Food and Nutrition department in Milwaukee is seeking a dedicated manager to oversee the daily operation of the department, coordinate patient meal preparation, and ensure timely delivery of food and supplies.

The role emphasizes staff training, vendor management, HACCP compliance, and cost control, with a 40-hour schedule from 1pm to 9pm, no weekends or holidays unless staffing needs arise, and a competitive pay range of $26.55 to $39.85 per hour.

Qualifications

• Typically requires 3 years of experience in hospital food service operations or large hotel/restaurant settings.
• ServSafe Food Handler certification must be obtained within 1 year.
• Strong leadership and communication skills, with HACCP knowledge.

Responsibilities

• Oversee daily department operations and food programs.
• Coordinate menu development for therapeutic diets and cost/value ratios.
• Create staff training materials and conduct in-service education.
• Manage outside vendor contracts, pricing, bids, and compliance.
• Generate reports and track trends to drive improvements.
• Develop and implement departmental policies and HACCP procedures.
• Maintain food service safety programs and perform safety inspections.
• Set quality standards for customer satisfaction and address issues.
• Implement HACCP program and ensure sanitation in production areas.
• Monitor costs, inventory, and purchasing to meet needs.
• Handle HR tasks including performance reviews and staffing decisions.
• Ensure compliance with Code of Ethical Conduct.

Skills

MS Office

Leadership

Communication

Organizational skills

Arithmetic

Education

High School Diploma

Job description

Department

11903 Aurora St. Lukes Medical Center - Food and Nutrition

Status

Full time

Benefits Eligible

Yes

Hours Per Week

40

Schedule Details/Additional Information

Primary hours are 1pm until 9pm. No weekends or holidays (may need to support a weekend/holiday depending on staffing needs).

Pay Range

$26.55 - $39.85

Major Responsibilities

• Manages all daily operations of the department and the food program(s). Coordinates food preparation for patient tray assembly and delivery, and manages the distribution of food and supplies to ancillary areas.
• Directs and coordinates the development of menus to ensure quality therapeutic appropriateness and adequate cost to value ratios. Develops menu cycles for retail operations and modifies menu choices to meet requirements.
• Prepares instructional material for training and development of staff and conducts in-service education. Orients and trains employees in responsibilities such as food preparation, pre-serving/serving activities, recipe standardization, cashiering, infection control, fire safety, and cleanup activities consistent with Hazard Analysis and Critical Control Point (HACCP) Guidelines.
• Initiates and maintains the department's outside vendor contracts, which includes evaluating pricing terms, arranging quantity discounts, negotiating contracts, soliciting bids, maintaining adherence to product quality standards, and contractual compliance.
• Generates statistical reports, analyzes data and tracks trends. Analyzes outcomes and develops action plans for improvement of the department. Identifies participants, performance indicators, data collection tools and evaluation methods to ensure timely corrective action plans in areas deviating from established standards.
• Develops and implements departmental policies and procedures, which may include: tray-line, production, diet office, retail operations, procurement, portion and temperature control, Mobile Meal Program, etc.
• Maintains the food service safety programs. Conducts regular safety inspections and accurately documents and investigates accidents.
• Establishes quality standards for customer satisfaction and develops and implements corrective action plans based on survey feedback.
• Develops and implements a comprehensive HACCP program to achieve a high level of sanitation and compliance with appropriate regulatory agencies. Conducts routine inspections of production areas and equipment on a daily basis.
• Responsible for cost effectiveness, which may include: monitoring cash register balance sheets and daily sales, evaluating equipment specifications, participating in the formulation of food specifications, and conducting periodic inventories to ensure adequate supplies are available to meet employee and customer needs.
• Performs human resources responsibilities for staff which includes coaching on performance, completes performance reviews and overall staff morale. Recommends hiring, compensation changes, promotions, corrective action decisions, and terminations.
• Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business.

Licensure, Registration, And/or Certification Required

• ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.

Education Required

• High School Graduate.

Experience Required

• Typically requires 3 years of experience in food service operations and food preparation, including service techniques, cashiering and sanitation standards and/or general and modified diets in a large hospital or hotel/restaurant food service environment, with experience as a lead or senior level staff.

Knowledge, Skills & Abilities Required

• Intermediate computer skills in Microsoft office software (Word, Excel, PowerPoint) or similar products, electronic mail and Internet.
• Excellent verbal, oral and written communication skills to effectively interact with a variety of internal and external customers/staff.
• Excellent leadership skills including problem solving and decision making.
• Must be self-directed, organized, and pay attention to detail.
• Demonstrated ability to perform arithmetic calculations.

Physical Requirements And Working Conditions

• Operates all equipment (i.e. flight type dish-machine, forklift, roto, etc.) necessary to perform the job.
• Demonstrated ability to safely and effectively utilize necessary power equipment.
• Must be able to:
• lift up to 40 lbs. from floor to a maximum 5 ft.
• lift and carry up to 40 lbs. at waist height a reasonable distance.
• Must be able to:
• push/pull with 20 lbs. of force.
• Stands, walks and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout shift.
• Working atmosphere ranges from varying temperatures and also contains fumes, odors, dust/dirt, spices, etc. (Fumes are trucks, dust/dirt from storeroom or cleaning agents).
• May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
• May be required to enter precautionary rooms during meal service tray delivery or pick up, and assist patients with menu selections.
• May be exposed to sharp knives, other sharp cooking utensils, and other hazards in a kitchen environment.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.

Our Commitment To You

Advocate Health offers a comprehensive suite of Total Rewards: benefits and well-being programs, competitive compensation, generous retirement offerings, programs that invest in your career development and so much more – so you can live fully at and away from work, including:

Compensation

• Base compensation listed within the listed pay range based on factors such as qualifications, skills, relevant experience, and/or training
• Premium pay such as shift, on call, and more based on a teammate's job
• Incentive pay for select positions
• Opportunity for annual increases based on performance

Benefits And More

• Paid Time Off programs
• Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability
• Flexible Spending Accounts for eligible health care and dependent care expenses
• Family benefits such as adoption assistance and paid parental leave
• Defined contribution retirement plans with employer match and other financial wellness programs
• Educational Assistance Program

Note: Eligibility for programs listed above may depend on your FTE or status (e.g., full-time, part-time, per diem, temporary, etc.); please ask a Recruiter for more information during an interview.

About Advocate Health

Advocate Health is the third-largest nonprofit, integrated health system in the United States, created from the combination of Advocate Aurora Health and Atrium Health. Providing care under the names Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia and Alabama; and Aurora Health Care in Wisconsin, Advocate Health is a national leader in clinical innovation, health outcomes, consumer experience and value-based care. Headquartered in Charlotte, North Carolina, Advocate Health services nearly 6 million patients and is engaged in hundreds of clinical trials and research studies, with Wake Forest University School of Medicine serving as the academic core of the enterprise. It is nationally recognized for its expertise in cardiology, neurosciences, oncology, pediatrics and rehabilitation, as well as organ transplants, burn treatments and specialized musculoskeletal programs. Advocate Health employs 155,000 teammates across 69 hospitals and over 1,000 care locations, and offers one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows across more than 200 programs. Committed to providing equitable care for all, Advocate Health provides more than $6 billion in annual community benefits.