Supervisor Food Services - Production

Advocate Health; Winston-Salem (NC); On-site; USD 42,000 - 62,000; Full time

Job summary

Advocate Health in Winston-Salem, NC, seeks a Food Service Supervisor to direct daily operations, ensuring equipment, inventory, and staff resources meet goals and deadlines. You will supervise staff, monitor standards, and uphold safety and regulatory compliance throughout the department.

The ideal candidate has a high school diploma or GED with two years of supervisory experience and Serv Safe certification. Associate’s degree is preferred for advancement within hospital services.

Qualifications

• High school diploma or GED required.
• Two years of supervisory experience required.
• Serv Safe certification required.
• Associate's degree preferred where applicable.

Responsibilities

• Directs daily operations of multi-functional food service operations.
• Assists in cash controls and payroll-related tasks.
• Identifies problems and informs leadership on status.
• Supervises day-to-day activities and delegates work.
• Provides feedback to employees to motivate and coach.
• Ensures compliance with regulations and hospital policies.
• Maintains a safe work environment with training and equipment.
• Sets operating standards and communicates quality improvements.
• Maintains employee relations and ensures regulatory standards.
• Ensures service quality and delivery at the highest level.
• Promotes workplace diversity initiatives.

Skills

Excellent communication

Strong analytical ability

Customer service

Ability to work under time pressure

Relationship building

Ethical standards/compliance

Education

High school diploma or GED

Associate's degree preferred

Serv Safe certification

Job description

EDUCATION/EXPERIENCE: High school diploma or GED equivalent and two years of supervisory experience. Associate's degree preferred.

LICENSURE, CERTIFICATION, and/or REGISTRATION: Serv Safe certification

ESSENTIAL FUNCTIONS:

• 1. Directs daily operations of multi-functional food service operations to ensure employees have appropriate equipment, inventory and resources to perform jobs, meet goals and deadlines.
• 2. Assists in the maintenance of cash controls and payroll functions (time sheets, records, schedules etc.).
• 3. Probes potential problems and apprises the leader of status on resolution of problems or issues, using appropriate resource when necessary.
• 4. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Ensures top concerns are given priority.
• 5. Manages by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate.
• 6. Ensures compliance with all federal, state and local regulations as well as hospital policies and procedures (e.g. quality assurance, safety, operations, personnel).
• 7. Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards.
• 8. Establishes operating standards, implements quality improvements and communicates them.
• 9. Maintains and develops employee relationships and satisfaction for multi-functional food service areas retail and patients to ensure all regulatory standards are in place.
• 10. Accountable for the execution of service quality by maintaining highest level of delivery.
• 11. Promotes and supports workplace diversity initiatives.

SKILLS/QUALIFICATIONS:

• Excellent oral and written communication skills
• Strong analytical ability
• Willingness to respect and value the differences and perceptions of different groups/individuals
• Excellent customer service to external and internal customers
• Ability to work productively and effectively when faced with stressful work situations and time pressures
• Ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors
• Upholds ethical standards and comply with all state and federal laws and company policies and procedures

WORK ENVIRONMENT: May be required to work in all areas of the Food and Nutrition Services departments including kitchen and retail areas Exposure to wet tile floors and dangerous, sharp equipment

PHYSICAL REQUIREMENTS: 0% 35% 65% to to to 35% 65% 100% N/A Activity X Standing X Walking X Sitting X Bending X Reaching with arms X Finger and hand dexterity X Talking X Hearing X Seeing Lifting, carrying, pushing and or pulling: X 20 lbs. maximum X 50 lbs. maximum X 100 lbs. maximum