Supervisor, Clinical Food Services

Lucile Salter Packard Children's Hospital at Stanford; Palo Alto (CA); Presencial; USD 47.000 - 59.000; Jornada completa

Descripción de la vacante

Lucile Packard Children's Hospital Stanford is seeking a Food Service Supervisor to lead front-line staff in the hospital kitchen, ensuring high-quality meals, strict sanitation, and patient-focused service. This role requires strong leadership, reliable supervision, and a commitment to safety.

Under the direction of Food Service Managers, you will coordinate daily operations, supervise staff performance, manage scheduling, and uphold Joint Commission requirements and health standards in a

Formación

• Education: High School Diploma or GED.
• Experience: Five (5) years in a related role.
• License/Certification: None required.

Responsabilidades

• Supervises and coordinates the hospital kitchen staff and workflows.
• Ensures adherence to high quality standards and sanitation procedures.
• Assists with planning and directing food service activities and staffing.

Conocimientos

Effective communication

Staff supervision

Food service operations

Sanitation standards

Educación

High School Diploma or GED

Descripción del empleo

Company Description

At Lucile Packard Children's Hospital Stanford, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.

Job ID: LP_00024993-2658551

Job Description

JOB SUMMARY

This paragraph summarizes the general nature, level and purpose of the job.

Under the direction of Food Service Managers, the Supervisor-Food Services provides direct supervision of specific work groups and has accountability for front-line staff of the Food Service team. Ensures adherence to high quality standards and sanitation procedures. Models exemplary behaviors for the members of the staff.

ESSENTIAL FUNCTIONS

The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned.

Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.

Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct.

FOOD HANDLING/SANITATION

• Ensures high standards of quality and sanitation by utilizing established tools and quality monitors.
• Ensures compliance with laws, regulations and standards regarding food service activities and sanitation and safety standards.
• Ensures compliance with departmental sanitation procedures, initiating corrective action for sanitation discrepancies.
• Monitors the safe storage and handling of food items.

FOOD SERVICE COORDINATION

• Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices.
• Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of foodstuffs.

FOOD SERVICE SUPERVISION

• Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting.
• Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.
• Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures.

MISCELLANEOUS

• Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted.
• Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food.
• Models exemplary behaviors for the members of the staff.

PRODUCT/SUPPLIES REQUISITION

• Typical tasks: determines food items to order based upon the food on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers; initiates purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies; ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior.

Qualifications

MINIMUM QUALIFICATIONS

Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.

Education: High School Diploma or GED equivalent.

Experience: Five (5) years of progressively responsible and directly related work experience.

License/Certification: None required.

KNOWLEDGE

• Ability to communicate effectively, both orally and in writing.
• Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation.
• Ability to plan, organize, prioritize, work independently and meet deadlines.
• Knowledge of commercial kitchen equipment, food service policies and procedures.
• Knowledge of food values and nutrition.
• Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility.
• Knowledge of menu planning.
• Knowledge of methods, materials, and equipment used in a volume dining or food service facility.
• Knowledge of principles and practices of volume food management

PHYSICAL REQUIREMENTS

The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.

Additional Information

Pay Range

Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range.

Minimum to Midpoint Range (Hourly): $34.18 to $42.72

Stanford Medicine Children's Health (SMCH) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SMCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance.