Food Service Supervisor

Key responsibilities include:

• The ability to motivate and inspire others to work together to achieve a common goal
• Supervising teams in various areas of the Food Service Team
• Participating in the training and utilization of the department’s human resources to ensure efficient and effective staffing and optimal provision of service
• Prepares work schedules and assignments, evaluates work performance and make recommendations for personnel actions
• Implements and maintains departmental standards and policies and procedures pertaining to Food Service, sanitation, housekeeping and safety to ensure optimal provision of food service
• Communicates daily with Diet Technicians, Tray Aides, Dieticians, Ward Aides to establish and maintain standards and procedures for the efficient distribution of patients’ menus and the timely and safe delivery of patients’ meals as ordered
• Checks patient trays for accuracy, appearance and portion size of meals, on the breakfast, lunch, and dinner, service belt, Cooks and Porters
• Checks on the preparation/production of items ordered by patients, staff cafeteria and special catered functions
• Ensure that all food items are prepared and served in accordance with company recipes, standards, and procedures
• Assists with meal rounds, tray audits, and patient satisfaction questionnaires on a routine basis. Reports findings and recommendations for improvements.  Must be familiar with quality control procedures. Experience in working in a fast-paced environment

Qualifications &/ Registration required:

• Two-year Associate’s degree in Hotel Restaurant Management, Food Science, Nutrition Management, Culinary Arts, Food Service Management or equivalent. A combination of formal training & on  job experience will be considered
• Certification from a recognized institution in Supervisory Management
• Experience working in a large food production operation
• Minimum of Two years previous Supervisory Management experience, preferably in a hospital setting