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Position Summary

The Food Service Supervisor is a hands-on working supervisor responsible for supporting and coordinating daily food service operations for patient feeding retail operations and catering services. Reporting directly to the Food Service Manager this role provides front-line operational leadership to ensure food preparation service delivery staffing coordination and sanitation standards are consistently maintained. The supervisor works alongside food service staff to coordinate workflow assign tasks provide training and guidance and ensure compliance with food safety regulatory and organizational standards.

Operational Scope and Impact

This position plays a key role in maintaining efficient kitchen operations and ensuring continuity of service during daily meal production and service periods. The supervisor supports departmental efficiency food quality inventory management and regulatory compliance while helping maintain a positive team environment focused on patient satisfaction and service excellence.

Supervisory Responsibilities

• Provide day-to-day supervision and guidance to food service staff.
• Coordinates workflow and assigns tasks to ensure efficient daily operations.
• Monitor staff performance and reinforce compliance with department policies and sanitation standards.
• Assist with onboarding mentoring and training of new employees.
• Provide coaching and guidance to maintain service quality and productivity.
• Communicate operational issues and performance concerns to the Food Service Manager.
• Promote teamwork excellence professionalism and a safe working environment.

This role provides supervision and operational coordination while remaining a hands-on position actively participating in food preparation and daily activities of the department.

Essential Duties and Responsibilities

Food Preparation and Production

• Assist with preparation and cooking of meals to support daily operations.
• Ensure food is prepared according to standardized recipes and quality standards.
• Monitor food temperatures storage practices and handling procedures.
• Assist with menu planning and daily production schedules.
• Maintain production logs and food preparation documentation.

Staff Coordination and Daily Operations

• Coordinate staff workflow during meal service and production periods.
• Assign duties and ensure tasks are completed efficiently and safely.
• Provide guidance and support to staff during operations.
• Assist with resolving operational issues during service.
• Reinforce departmental policies and customer service expectations.

Inventory and Ordering

• Monitor inventory levels for food supplies and equipment.
• Assist with ordering products from approved vendors.
• Receive deliveries and verify product quality and accuracy.
• Ensure proper stock rotation using FIFO practices.
• Assist with inventory counts and supply management.

Administrative Responsibilities

• Maintain production records temperature logs and sanitation documentation.
• Assist with scheduling and timekeeping documentation.
• Maintain training and employee documentation records.
• Assist with invoice processing and purchasing records.
• Support the manager with operational and cost monitoring.

Compliance and Safety

• Ensure compliance with local state and federal food safety regulations.
• Maintain cleanliness and organization of kitchen and storage areas.
• Ensure safe use of kitchen equipment.
• Report accidents incidents or safety concerns.

Decision-Making Authority

The Food Service Supervisor exercises independent judgment in coordinating daily workflow assigning staff duties and addressing operational issues during service periods. Complex personnel or policy matters are escalated to the Food Service Manager.

Qualifications

Education: High school diploma or equivalent required; culinary training preferred.

Experience: Two to five years of food service experience including supervisory or lead responsibilities preferred.

Certifications: ServSafe certification required within 6 months of employemnt.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a commercial kitchen environment including heat cold and food service equipment.

Working Conditions

Work is performed primarily in a commercial kitchen and cafeteria environment with exposure to heat cold noise and kitchen equipment. The role may require flexible scheduling including early mornings evenings or weekends depending on operational needs.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities duties and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.