Food Service Supervisor- BMH

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Location

BMH Bronson Methodist Hospital

Title

Food Service Supervisor- BMH

The Food Service Supervisor reports directly to the Operations Manager and is responsible for the leadership of staff and the production of high quality, safe, timely, and cost-effective meals for all customers, in their designated environment.  Incumbent is responsible for the implementation and oversight of kitchen operations including: cash handling, scheduling, staff training & development, food safety & sanitation, and physical safety in the day to day operation of the kitchen.  This position works closely with Operations Manager(s) and fellow Supervisors on issues related to menu development and implementation, process improvement, and staff development. 

The Supervisor oversees all activities associated with the execution of business within the designated environment including the leadership, development, and evaluation of direct reports. Under the leadership of the Supervisor, the food service team is expected to deliver high quality, safe, and delicious products, in a timely manner, with the highest possible level of customer service, and within given budget parameters. The Supervisor works closely with the Supply Chain Specialist to effectively manage product inventory including monitoring and adjusting par levels, order writing, product rotation, refreshing and updating product mix, monitoring sales, running promotions, and developing and executing sales strategies.

It is expected that the Food Service Supervisor maintain working knowledge of all positions within their respective area of responsibility and serves to complete job duties in the absence of hourly staff, in the interest of maintaining uninterrupted service. The incumbent can expect to spend a reasonable amount of their time performing basic kitchen functions. A presence across all shifts and consistent communication with all employees is to be maintained. This may require the Supervisor to work a mix of shifts, including first, second, and third. Additionally, the Supervisor role is responsible for satisfactory coverage of weekends and holidays, as determined to be appropriate by the Operations Manager and Director.

Required Qualifications:

• Associate's degree in foodservice, hospitality management, business administration or related field or five years of experience in food service leadership role
• Culinary and/or professional certification or 5 years of experience working at a management level in a kitchen environment, with a proven track record of success.
• Experience with implementing and enforcing SOPs, HAACP policies and best practices related to kitchen operations
• Demonstrated ability to communicate clearly by understanding, interpreting, and relaying/delivering complex verbal and written directions
• Must be able to read (through appropriate means of translation, if required) and understand, the English language to consistently and effectively give and follow directions
• High-level math skills required for budgeting and production planning, including percentages, volume analysis, perform recipe measurement calculations, adding, subtracting, multiplying, and dividing
• Experience in utilizing computer systems, i.e., Microsoft Office Suite, Active Staffer (or other scheduling programs), Healthtouch, Workday, etc.
• Employees providing direct patient care must demonstrate competencies specific to the population served
• Serve Safe Certification or other comparable third-party food safety certification is required within 3 years of date of hire (Employees hired between 1994 to 2012 must obtain Serve Safe certification or other comparable third-party food safety certification by 1-1-2020 and maintain certification)
• If required to drive must have a valid driver's license and safe driving record. May drive to various locations to complete applicable job duties.

Desired Qualifications:

• Experience in hospitality management or institutional leadership, overseeing multiple, complex business units
• Bachelor’s degree
• Business management education including budgeting, leadership, sales, merchandising, and retail strategies
• Hospital or institutional kitchen leadership experience
• Previous experience in food supply chain and/or agriculture
• Strong organizational & problem solving skills
• Innovative, detail oriented and quality conscious
• Self-motivated, independent and creative thinker
• Provides positive leadership for staff through challenging situations

Essential Skills & Responsibilities:

Food Safety & Sanitation

• Manages the operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner
• Maintains standards of food preparation and service, sanitation, safety, and security under Hazard Analysis Critical Control Points (HACCP) conventions, Bronson’s Environment of Care (EOC) standards, and Bronson’s Standards of Operating Procedures (SOP) as outlined in the National Sanitation Foundation (NSF) audit
• Ensures adherence to established recipes, portion, and cost controls
• Consistently monitors, responds to, documents Temptrak alarms
• Ensures compliance with food safety, sanitation, and physical safety procedures that comply with regulatory requirements.  Routinely inspects maintenance and sanitation of equipment, environment, and temperature control procedures
• Assists in planning appetizing menus that comply with minimum nutritional requirements, budget guidelines, client preferences, special meals, and culinary trends

Personnel Management

• Collaborates with department leadership to screen, interview and make recommendations for hiring food service employees
• Prepares work schedules for foodservice staff and assigns tasks
• Ensures that all staff are properly trained for their position
• Encourages teamwork by creating an environment of empowerment and accountability
• Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments
• Must be able to work effectively as part of a team while maintaining a leadership role
• Ensures that all staff are doing their work properly, efficiently and safely while maintaining high quality standards
• Maintains on-going personnel development, delegation, training and cross-training relevant to job responsibilities for all staff, to ensure consistent execution of services regardless of staffing changes and vacation schedules
• Performs annual performance appraisals of hourly foodservice staff
• Ensuring workload completed within budgeted number of labor hours

  Quality and Cost Control

• Evaluates cost reports to maintain costs within the budget
• Maintains compliance with standards, policies, and procedures set forth by federal and state regulatory agencies
• Execute action plans developed for both food and physical safety audits, as required, to maintain compliance to the Standard Operating Procedures and regulatory agencies
• Works closely with Operations Manager in identifying ways to improve efficiencies
• Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality
• Effective decision-making skills and ability to adapt to changing work environment
• Performs timely and accurate ordering and inventory functions
• Ensures timely and accurate day-to-day food production and distribution. Resolves day to day problems quickly and efficiently as they arise

• Accurately forecasts meals; ensures the efficient ordering and preparation of proper quantities of food and supplies with minimal waste.

• Invoices – checking for accuracy, entering information on spreadsheets, coding, tracking credits/discounts and shipping charges, preparing returns and obtaining credit memos. Responding to calls/emails from vendors regarding unpaid invoices
• Incoming merchandise – setting prices, merchandising, entering price changes and new PLUs in POS
• Perform daily cash handling, bank deposits, and financial record keeping
• Check and analyze sales results by product/department for day/month/quarter – enter results on spreadsheets and send monthly sales results to finance and managers

Professional Development

• Maintains continuing education requirements and serve safe certification
• Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs
• Participates as member of committees or task forces related to maintaining and improving food and nutrition services

Other duties and responsibilities as assigned

Conditions exist more than 90% of the work time:

• Work which is constantly and exceptionally tiring physically, mentally and/or visually
• Repetitive motion such as cutting, chopping, or otherwise manipulating hand tools
• Balancing of multiple priorities in stressful situations and busy environments
• Work requiring high levels of strength and/or stamina
• Involves regularly lifting of bulky or moderately heavy weights (i.e., up to 100 pounds), and occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
• Occasionally assisting with heavier tasks or expending the equivalent effort in pushing, pulling, or otherwise handling material, equipment, and other objects
• Uses correct body positioning, proper body mechanics to avoid injury, utilizes safe work practices (e.g. pushing vs. pulling, patient transfer/lifting devices etc.) and uses personal protective equipment when necessary – instructs Kitchen staff of the same

Shift

Variable

Time Type

Full time

Scheduled Weekly Hours

40

Cost Center

1601 Retail Food Services (BMH)

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