Food Services Supervisor - Multi-Site & Team Leadership

Aspire Indiana Health; Indianapolis (IN); Sur place; USD 42 000 - 54 000; Plein temps

Avantages offerts par ce poste

Medical benefits

Paid time off (PTO)

Retirement plan with employer match

Paid Holidays

Training opportunities

Résumé du poste

Aspire Indiana Health is seeking a detail-oriented Food Services Supervisor to oversee multi-site dining operations, balancing hands-on kitchen work with administrative duties. You will manage staffing, inventory, and meal preparation while ensuring health and safety standards are strictly followed.

The role involves coordinating schedules, supervising cooks and volunteers, maintaining cost-efficient operations, and collaborating with the Food Services Manager on menu planning and equipment

Qualifications

• High school diploma or equivalent.
• 3 years of related work experience in food service with at least 1 year in a supervision/lead role.
• Experience with coaching and managing staff to develop high-performance teams preferred.
• Must have a valid driver's license and reliable transportation.
• ServSafe certificate or equivalent in food safety required.

Responsabilités

• Coordinate schedules for staff and volunteers.
• Oversee kitchen staff to maintain efficiency and quality.
• Ensure compliance with health and food safety standards (Indiana DOH, state code).
• Maintain kitchen/dining area cleanliness and sanitation.
• Track ingredient usage, inventory, and vendor orders cost-effectively.

Connaissances

Staff coaching

Scheduling

Food safety

Inventory control

Menu planning

Vendor management

Formation

High school diploma

Description du poste

Aspire Indiana Health is seeking a detail-oriented Food Services Supervisor to oversee multi-site dining operations, balancing hands-on kitchen work with administrative duties. You will manage staffing, inventory, and meal preparation while ensuring health and safety standards are strictly followed.

The role involves coordinating schedules, supervising cooks and volunteers, maintaining cost-efficient operations, and collaborating with the Food Services Manager on menu planning and equipment