Supervisor, Hourly

Sapphire of Northwoods; Belvidere (IL); On-site; USD 25,000 - 34,000; Full time

Job summary

Sapphire of Northwoods in Belvidere, IL is seeking a dedicated Supervisor-Hourly to lead kitchen staff, oversee operations across locations within the city, and ensure safety, sanitation, and high quality in every meal service.

The ideal candidate will have healthcare experience, a solid understanding of therapeutic diets, strong leadership, excellent communication, and a 'do whatever it takes' attitude, with punctuality, adaptability, and a passion for developing teammates.

Qualifications

• A keen understanding of therapeutic and modified diets and preparation.
• Prior healthcare experience (minimum 1 year).
• A passion for giving true hospitality (both to guests and staff members).
• Critical problem-solving skills.
• Self-motivatedteam player.
• Punctual, adaptable, and passionate.
• A keen ability and desire for team development.
• A 'do whateverit takes' attitude.
• The ability to pivot quickly and be adaptable in all situations
• Strong leadership skills.
• Maintains the highest standards of sanitation and safe work environment
• The desire for continued learning.

Responsibilities

• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safelyand efficiently.
• Clean and maintain the station bypracticing good safety and sanitation.
• Assist with the cleaning and organization of kitchen and equipment.
• Assist in placing food orders and putting away the food order.
• Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed.
• Restock items as needed throughout the shift.
• Adhere to all sanitation and food production codes.

Skills

Leadership

Healthcare experience

Hospitality

Problem-solving

Team development

Adaptability

Punctuality

Team player

Attitude: do whatever it takes

Quick pivot

Sanitation standards

Continuous learning

Job description

The supervisor-hourly position includes the following but is not limited to:

• Traveling to different locations within one city, and providingnecessary culinary and managerialsupport.

• Leading staff with proper communication skills and composure.

• Handle a 50-55 hour work week with open availability.

• Work towards being state-readyat all times.

• Maintain a clean and organized work environment.

• Establish, enforce,and maintain all service, sanitation,and state compliance standards.

• Hands-onsupervision of preparation.

• Assist in picking up shifts when there are call-offs.

• Focus on safety, quality, consistency, and organization.

• Maintain standards of quality, costs, eye appeal,and overall flavor.

• Ability to assume complete control of the kitchen withouta manager.

• Communicate with the Manager on supervision and development of employees,ensuring they maintain a productive and positive attitude.

• Responsible for knowing all aspects of the culinary operation.

The ideal candidate will possess:

• A keen understanding of therapeutic and modified diets and preparation.

• Prior healthcare experience (minimum 1 year).

• A passion for giving true hospitality (both to guests and staff members).

• Critical problem-solving skills.

• Self-motivatedteam player.

• Punctual, adaptable, and passionate.

• A keen ability and desire for team development.

• A 'do whateverit takes' attitude.

• The ability to pivot quickly and be adaptable in all situations

• Strong leadership skills.

• Maintains the highest standards of sanitation and safe work environment

• The desire for continued learning.

Supervisor-Hourly Job Duties:

• Prepare all food items as directed in a sanitary and timely manner.

• Follow recipes and presentation specifications.

• Operate standard kitchen equipment safelyand efficiently.

• Clean and maintain the station bypracticing good safety and sanitation.

• Assist with the cleaning and organization of kitchen and equipment.

• Assist in placing food orders and putting away the food order.

• Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed.

• Restock items as needed throughout the shift.

• Adhere to all sanitation and food production codes.