Supervisor Food Production - FT 2nd Shift

Aurora Health Care; Milwaukee (WI); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

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Job summary

Aurora Health Care is seeking a seasoned food service leader to oversee the main production kitchen and satellite operations in a hospital setting. You will manage staff, coordinate menus, and uphold cost controls while ensuring high-quality patient meals.

Responsibilities include developing policies, maintaining safety programs, and ensuring regulatory compliance. Strong leadership and budgeting skills are essential for success in this role.

Qualifications

• 3+ years of experience in hospital food service operations, including staff supervision and lead roles.
• ServSafe Food Handler certification required within 1 year.
• Strong leadership, communication, and budgeting skills.

Responsibilities

• Oversees preparation and service of food in the main kitchen and satellite operations within budget guidelines.
• Assigns and monitors staff, maintaining adequate staffing for on-site needs and special events.
• Directs menu development to ensure quality and cost efficiency for therapeutic settings.
• Develops and implements policies for inventory, forecasting, ordering, labeling, storage, and portioning standards.
• Maintains food service safety programs and conducts regular safety inspections.

Skills

Leadership

Budgeting

Staff management

Communication

Problem solving

Education

High School diploma

Tools

MS Office

Job description

Major Responsibilities:

• Supervises the preparation and service of food and beverages in the main production kitchen and any satellite operations. Evaluates and recommends changes in techniques, methods, procedures, products, and equipment to ensure an efficient operation within established budgetary guidelines.
• Assigns and monitors work of staff and manages schedule. Maintains adequate staffing levels to ensure an efficient operation in accordance with on-site food service needs and special functions.
• 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.
• Develops and implements departmental policies and procedures including inventory, forecasting and ordering systems, labeling and storage, and food portioning standards.
• 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 and patient tray assessments.
• Develops and implements a comprehensive Hazard Analysis Critical Control Point program to achieve a high level of sanitation and compliance with appropriate regulatory agencies. Responsible for preventive maintenance for all food production equipment, which includes conducting routine inspections of production areas and equipment on a daily basis.
• Manages the production budgets; maintains targeted cost ratios for food, labor and supplies, and determines food cost and cost of goods. Prepares annual budget and operating reports in conjunction with the Manager.
• 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:

• Ability to stand/walk the majority of the workday with exposure to slippery floors.
• Required to lift up to 25 lbs. and occasionally lift up to 50 lbs. Able to push/pull up to 100 lbs.
• Working atmosphere may contain odors from food and dust from floor, spices, etc.
• Exposure to temperature extremes; ability to deal with the potential for burns from food preparation.
• May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
• Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.
• Operates all equipment necessary to perform the job.