Food Service Team Supervisor

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Position Summary

Responsible for providing supervisory leadership within assigned areas, including but not limited to meal production for patients and staff, inventory stocking, onboarding and training of new team members, and supporting departmental leadership in operational processes. Principal Accountabilities Leadership Competencies: Business Acumen, Collaborates, Developing People, Focus on Results, Leading Effective Teams, Managing Change, Personal Leadership, and Strategic Thinking Standards of Performance: Respect, Integrity, Compassion, Collaboration, Stewardship, Accountability, Quality Education Associates Degree preferred Licenses and Certification Food Service Managers Certification Food Allergens Certification Experience and Skills Technical Experience: 2 years Leadership Experience: 1 year Required to be competent in all three areas: Cooking / preparing food Diet office Tray pass/Dishes/Expeditor/Truck/Clean Physical Activities Intermittent hand manipulation required Intermittent lifting and carrying of 50 pounds Required to stand for periods of up to 4 hours Role Specific Responsibilities Maintains a clean, neat, and sanitary work environment at all times.

Ensures compliance with all food service sanitation guidelines and standards. Oversees adequate stocking of kitchen areas with appropriate ingredients and supplies. Demonstrates knowledge of therapeutic diets, including specific content and rationale. Accurately measures, mixes, and prepares ingredients per recipes and production sheets using appropriate kitchen utensils and equipment.

Adheres to IDPH and facility sanitation regulations. Supports a high-quality food service operation for both patients and cafeteria services. Consistently follows standardized recipes and portion control guidelines during food preparation and service. Adjusts work assignments as needed to meet departmental demands and ensure optimal outcomes.

Assists in staff communication, training, and performance follow-up. Demonstrates proficiency in all food service roles and provides backup support when necessary. Modifies meals to meet individual patient needs, considering population-specific and cultural guidelines, while adhering to physician orders. Ensures menu planning, food production, and service delivery align with policy and provide exceptional customer service.

Maintains adequate inventory for patient meals, retail services, and catering operations. Leads staff by fairly distributing workloads and ensuring active participation in daily tasks. Maintains a safe and sanitary work environment in accordance with all safety protocols.

Compensation

(Commensurate with experience): $21 To $32.55 To access our Benefits Guide/Plan Information, please click the link below: http://www.sih.net/careers/benefits