Supervisor Food Service - FT 2nd Shift

Aurora Health Care; Milwaukee (WI); On-site; USD 70,000 - 90,000; Full time

Job summary

Aurora Health Care is seeking a seasoned Food Service Manager to oversee daily operations of hospital dining and nutrition programs. You will coordinate patient tray preparation, menu development for therapeutic and retail dining, and ensure cost-effective, high-quality service.

You will train staff, enforce HACCP standards, and manage outside vendor contracts while analyzing performance data to drive improvements. Strong leadership and MS Office skills are essential.

Qualifications

• High School Graduate.
• Typically requires 3 years of experience in hospital food service operations with lead or senior level staff.
• ServSafe Food Handler certification within 1 year.
• Strong leadership and communication skills; proficiency with MS Office and office software.

Responsibilities

• Manages daily department operations and food programs, coordinating patient tray prep and distribution of food and supplies.
• Directs menu development for therapeutic and cost-effective patient and retail meals.
• Prepares training materials and conducts staff development, onboarding, and HACCP adherence.
• Oversees vendor contracts, pricing, bids, and supplier compliance.
• Analyzes data and prepares action plans to improve performance and compliance with standards.
• Develops and enforces department policies, including tray-line, production, and procurement processes.
• Maintains food service safety programs and conducts regular safety inspections.

Skills

MS Office

Leadership

Communication

Self-directed

Arithmetic

Education

High School Diploma

Job description

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/dirt, spices, etc. (Fumes are trucks, dust/dirt from storeroom or cleaning agents).
• May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
• May be required to enter precautionary rooms during meal service tray delivery or pick up, and assist patients with menu selections.
• May be exposed to sharp knives, other sharp cooking utensils, and other hazards in a kitchen environment.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.