Supervisor, Café Retail Dining (Full-Time) - Day Shift

Hackensack Meridian Health; Hackensack (NJ); On-site; USD 51,000 - 62,000; Full time

Job summary

Hackensack Meridian Health is seeking a Supervisor for the Sup, Cafe Retail Dining on the Second Street Cafe within the campus. The role oversees staff scheduling, training, and performance while ensuring quality food presentation, portion control and adherence to sanitation standards.

Strong leadership in a health-care setting is required, with experience in hospital or upscale retail food service. The position involves daily operations management, coordination with other departments, and

Qualifications

• Associate degree in food management or equivalent, or High School diploma with GED and Certified Dietary Manager credential or 10 years food service experience.
• Proficiency in computer skills.
• 5 years practical food service experience from a hospital, retail, or similar environment.
• Bachelor's degree strongly preferred (in food management) (preferred).
• 5 years supervisory experience in upscale food retail environment (preferred).

Responsibilities

• Supervises all staff, including scheduling, training, delegating and evaluating.
• Maintains daily assignment schedule and reassigns staff as necessary, according to ability and training; ensures fair work distribution.
• Reports mechanical deficiencies to management and places work orders.
• Ensures proper food presentation, portioning, taste, dietary compliance and consistency.
• Maintains sanitation standards per health code; logs temperatures of freezers and refrigerators.
• Holds daily staff meetings to communicate all activities.
• Orders retail supplies and baked goods.
• Prepares daily cash flow sheets and maintains cash records.
• Ensures adherence to presentation and portion control procedures.
• Complies with Medical Center's Organizational & Managerial Competencies.

Skills

Staff supervision

Food service

Computer skills

Education

Associate degree in food management

GED or high school diploma

Certified Dietary Manager credential

Tools

Food safety software

Job description

Overview

Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives - and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It's also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.

The Sup, Cafe Retail Dining is responsible for the management of the Second Street Cafe, including customer relations, supervision and staff development of all personnel, and, in collaboration with other NFM managers, contributes to the implementation of patient menu/service improvements. This position will keep track of new trends and upgrades, implement new ideas, stay on the cutting edge in presentation, quality, and service, and monitor excellence standards in all outlets. Ensures a profit in operations.

Responsibilities

• Supervises all staff, including scheduling, training, delegating and evaluating.
• Maintains daily assignment schedule and reassigns staff as necessary, according to ability and training; ensures fair work distribution.
• Reports mechanical deficiencies to management and places work orders.
• Ensures that the food has the proper presentation, portioning, taste, dietary compliance and consistency.
• Maintains standards of quality and sanitation per applicable health code. Keeps a log of the temperatures of freezers, refrigerators and dishwashing machines to ensure food safety.
• Holds daily communication meetings to keep the staff well informed al all activities important to our department within the campus.
• Orders all retail supplies and baked goods through the food buyer as per standard procedure.
• Prepares daily cash flow sheets, and maintains records of cash receipts and cash drawer pulls.
• Assures that all personnel follow established procedures for presentation and portion control.
• Adheres to the standards identified in the Medical Center's Organizational & Managerial Competencies.

Qualifications

Education, Knowledge, Skills and Abilities Required:

• Associate degree in food management or equivalent, or High School diploma, general equivalency diploma (GED), and/or GED equivalent programs with Certified Dietary Manager credential and other job-related education, or 10 years practical food service experience.
• Proficiency in computer skills.
• 5 years practical food service experience from a hospital, retail sales or similar environment.

Education, Knowledge, Skills and Abilities Preferred:

• Bachelor's degree in food management or equivalent strongly preferred.
• 5 years supervisory experience in an upscale food retail environment.

Licenses and Certifications Required:

• Food Safety and Sanitation Certification or ServSafe Certification or ServSafe Food Handler.

Contacts:

• Regular contact with Medical Center personnel, patients, visitors, and vendors.

Working Conditions:

• Lifts a minimum of 30 lbs, pushes a minimum of 50 lbs, and stands a minimum of 10 hours a day.

Starting Minimum Rate

Minimum rate of $56,430.40 Annually

Job Posting Disclosure

HMH is committed to pay equity and transparency for our team members. The posted rate of pay in this job posting is a reasonable good faith estimate of the minimum base pay for this role at the time of posting in accordance with the New Jersey Pay Transparency Act and does not reflect the full value of our market-competitive total rewards package. The starting rate of pay is provided for informational purposes only and is not a guarantee of a specific offer. Posted hourly rates may be stated as an annual salary in the offer and posted annual salaries may be stated as an hourly rate in the offer, depending on the level and nature of the job duties and credentials of the candidate. The base compensation determined at the time of the offer may be different than the posted rate of pay based on a number of non-discriminatory factors, including but not limited to: Labor Market Data: Compensation is benchmarked against market data to ensure competitiveness. Experience: Years of relevant work experience. Education and Certifications: Level of education attained, including specialized certifications, credentials, completed apprenticeship programs or advanced training. Skills: Demonstrated proficiency in relevant skills and competencies. Geographic Location: Cost of living and market rates for the specific location. Internal Equity: Compensation is determined in a manner consistent with compensation ranges for similar roles within the organization. Budget and Grant Funding: Departmental budgets and any grant funding associated wit