Supv-Food Service

This position serves in a leadership role and ensures that the Culinary Services Department’s Mission “To make a difference in the lives of those we serve every day through exceptional customer service and outstanding food” is achieved.
Overall responsibility will include one of the following areas: patient services, retail operations, dishroom/sanitation, purchasing/receiving, or Starbucks.
Job Responsibilities: General management: Interviews, recommends applicants for hire, trains, and develops staff.
Ensures payroll, attendance records, personnel records are accurate.
Provides ongoing training programs and maintains training records.
Monitors staff performance and completes all performance appraisals.
Ensures staff are compliant with all organizational policies and procedures.
Operations management: Maintains staffing levels.
Directly supervises, schedules, and monitors the day-to-day activities of staff.
Responsible for an assigned area with shift management of entire department.
Organizes work to facilitate efficient customer service and operations.
Places orders, requisitions, and ensures receipt of product.
Customer service: Interacts with customers to determine satisfaction levels and provides service recovery, if necessary.
Ensures customers receive the highest quality product and customer service possible.
Maintains consistent speed of service and ensures staffing requirements are met.
Responsible for achieving customer satisfaction goals.
Sanitation and Safety: Ensures all sanitation and safety practices comply with organizational, regulatory agencies, and infection control practices.
Monitors Hazard Analysis Critical Control Point (HACCP) guidelines.
Ensures appearance and equipment are maintained in a consistent manner.
Ensures cleaning is completed according to schedules.
Ensures food produces are stocked, rotated, stored appropriately.
Employee engagement: Ensures all operating standards and procedures are communicated effectively and maintained consistently.
Orientates staff.
Attends meetings and communicates pertinent information to staff.
Provides consistent and constructive feedback to all staff, takes corrective actions as necessary.
Additional responsibilities: Performs additional duties as necessary.
Responsible for opening and closing shifts.
Implements programs as directed.
Completes reports.
Assists with cost reduction initiatives.
Maintains regular and predictable attendance.
Performs other related duties as assigned in order to meet the goals of the department and institution.
Minimum Education and/or Training: High school diploma or equivalent is required Associate’s degree in Food Service Management, Business Management, Healthcare Administration or other food or management related field preferred Minimum Experience: One (1) year of foodservice experience required and one (1) year of management experience preferred Inventory Management System experience preferred.
Experience with Point of Sale (POS) systems is preferred Licensure, Registration and/or Certification Required by SJCRH Only: (LC:SERVSAFMGR) ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification within six (6) months of hire ANSI approved provider listing: https://www.
ansi.
org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire.
Employee must maintain current certification during employment.
Physical Demands and Working Conditions: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel, use hands to finger, handle, or feel; and talk or hear The employee must frequently lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus The employee must move about the workspace to access work surface and shelves, cabinets, drawers, and equipment that are at, below or above the work surface The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time as business needs dictate This job description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job Compensation In recognition of certain U.
S.
state and municipal pay transparency laws, St.
Jude is including a reasonable estimate of the compensation range for this role.
This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs.
It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case.
A reasonable estimate of the current salary range is $22.
00 - $38.
50 per hour for the role of Supv-Food Service.
Explore our exceptional benefits! Diversity, Equity and Inclusion St.
Jude Children’s Research Hospital has a diverse, global patient population and workforce, built on the principles of diversity, equity and inclusion.
Our founder Danny Thomas envisioned a hospital that would treat children of the world—regardless of race, religion or a family’s ability to pay.
Learn more about our history and commitment.
Today, we continue the mission to advance cures and means of prevention for pediatric catastrophic diseases through research and treatment.
As we accelerate this progress globally, we believe our legacy of diversity, equity and inclusion is foundational to success.
With the commitment of leaders at all levels of the organization, we strive to ensure the St.
Jude culture, leadership approaches and talent processes are equitable and culturally responsive.
View our Diversity, Equity and Inclusion Report to learn about the hospital’s roots in diversity, equity and inclusion, where we are today and our aspirations for an even better future.
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Jude is an Equal Opportunity Employer No Search Firms St.
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Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St.
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