Food Services Supervisor

Advocate Health; Milwaukee (WI); On-site; USD 60,000 - 90,000; Full time

Job summary

Advocate Health is looking for an experienced Food Service Operations Manager to lead daily department activities, ensuring safe, cost-effective handling of patient meals and retail dining. You will supervise menu development, training, vendor management, and regulatory compliance in a hospital setting.

The role requires HACCP expertise, leadership, excellent communication, and hands-on involvement in safety inspections and performance improvement initiatives.

Qualifications

• High School Diploma; plus relevant experience preferred.
• ServSafe Food Handler certification required within 1 year.
• 3+ years in hospital or large food service operations with lead/senior responsibilities.
• Proficient computer skills: Word, Excel, PowerPoint, email, internet.

Responsibilities

• Manage daily operations of the department and food programs; coordinate patient tray prep and delivery; supervise distribution of food and supplies.
• Direct menu development; create cycles for retail operations; modify menus to meet requirements.
• Prepare training materials and conduct in-service staff education; orient/train employees on HACCP-compliant duties.
• Initiate and manage outside vendor contracts; evaluate pricing, negotiate terms, solicit bids, ensure quality and compliance.
• Generate statistical reports; analyze data, track trends; develop action plans for improvements.
• Develop and implement departmental policies and procedures for tray-line, production, diet office, retail, procurement, and temperature controls.
• Maintain food service safety programs; conduct safety inspections and document investigations.
• Establish quality standards for customer satisfaction; implement corrective actions from survey feedback.
• Develop and implement a comprehensive HACCP program with daily inspections of production areas.
• Oversee cost effectiveness: monitor cash register, daily sales, equipment specs, inventories.
• Perform HR duties: coaching, reviews, hiring decisions, promotions, actions, morale.
• Ensure compliance with the organization's Code of Ethical Conduct and applicable laws.

Skills

MS Office

Communication

Leadership

Self-direction

Arithmetic

Education

High School Diploma

Job description

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.