Food Services Supervisor

aah; Milwaukee (WI); On-site; USD 37,000 - 55,000; Full time

Job summary

Aurora Sinai Medical Center – Food and Nutrition is seeking a Department Manager to oversee daily hospital food service operations and patient tray preparation. You will coordinate menu development, staff training, and ensure high-quality, cost-effective meals for patients and staff.

The role requires leadership, experience in a hospital or large food service, and knowledge of HACCP guidelines. ServSafe certification within 1 year is expected; high school diploma required.

Qualifications

• High School diploma required with relevant experience in food service operations.
• Typically requires 3 years of lead or senior staff experience in hospital or large food service settings.
• Licensure/Certification: ServSafe Food Handler within 1 year.

Responsibilities

• Oversees daily operations of the department and hospital food programs.
• Coordinates patient tray assembly, meal delivery, and supply distribution.
• Develops menus, ensures cost/value balance, and designs retail menu cycles.
• Trains staff, creates training materials, and conducts in-service education.
• Manages HACCP program, safety inspections, and regulatory compliance.

Skills

Leadership

Menu development

Cost control

Staff training

Data analysis

Microsoft Office

Education

High School Diploma

Tools

Microsoft Office

Job description

Department:

11903 Aurora Sinai Medical Center - Food and Nutrition

Status:

Full time

Benefits Eligible:

Yes

Hours Per Week:

40

Schedule Details/Additional Information:

Primarily Monday through Friday 0800-1630. Days and hours may vary depending on department needs and could include weekends and holidays.

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/di