Food and Nutrition Retail Supervisor - Full-time

POSITION SUMMARY

Responsible for daily operations as related to preparing and serving meals to staff and visitors and all tasks leading up to and after meal service. Retail Supervisor tasks include (but are not limited to): procurement of food and supplies, scheduling, staff accountability and training, managing food budget, establishes and maintains safety, sanitation and environmental control policies & protocols, quality & process improvement.  Plans, adjusts, and executes menus in collaboration with Chef and Culinary Team.  Oversees recipe production and quality assurance.  Directly supervises all retail food service, coffee shop service and associated staff.

QUALIFICATIONS

Required: Four years retail food service supervisory experience. Thorough knowledge of all department functions. Sound understanding of food sanitation standards and techniques. Competency in use and maintenance of commercial kitchen equipment. Ability to follow and give detailed written and verbal instructions. Ability to organize and prioritize work, respond to changes in pace productively and efficiently, focus on all areas of each task, independently complete basic checks required to maintain sanitation and productivity guidelines.  Ability to independently complete basic math; Ability to create and modify documents using Microsoft Word and Excel; and Ability to work independently.

Lic/Reg/Cert:  ServSafe Manager certification required within six (6) months of hire and maintained (renew every five years).

TYPICAL PHYSICAL/MENTAL DEMANDS

Medium physical demand level.  Must be able to lift up to 50 lbs., push and maneuver carts weighing up to 350 lbs.  Ability to stand for an extended period of up to 4 hours continuously.  Ability to ambulate with hot items in a safe manner.  Ability to perform repetitive tasks for up to 2 hours continuously.  Must be able to tolerate extremes of noise, temperature, and humidity.  Must be able to work with others in congested areas.  Reaching, handling food, touching food, talking, hearing, and seeing is a significant part of the job.  Must be able to work without direct supervision.  Must be able to meet set timelines and work under pressure. Must be able to operate equipment needed to complete tasks including but not limited do commercial dish washer, meat slicer, commercial mixer, and other appliances.    Must be able to prioritize work demands and organize time effectively. Ability to make complex decisions independently.

ESSENTIAL JOB FUNCTIONS

• Promotes teamwork, collaboration, and acts as a positive role model.
• In collaboration with Chef Supervisor, plans, organizes, and implements daily operations of all areas of food production.
• Establishes and maintains safety, infection, and environmental control policies and for the department.
• Ensures department operates within budget guidelines.
• In collaboration with Chef Supervisor and Dietitian, directs all menu revisions to assure adequacy of posted nutrition facts and ingredients of all retail menu items.
• Demonstrates knowledge of ServSafe, standards and develops accountability tools to insure proper procedures in all staff positions.
• Closely supervises the procurement, production, quality, safety, and inventory for food and other associated supplies.
• Provides training for Bistro and Coffee Shop staff, including but not limited to orientation training, ongoing education/in-servicing, new procedures, etc.
• Conducts regular meetings and communication to assure all necessary staff are kept informed of menu changes or process changes.
• Assists Director, Chef Supervisor and Patient Nutrition Supervisor with various administrative tasks, such as (but not limited to) scheduling, ordering, tracking and          reporting.
• Consistently provides excellent customer service to internal business partners, external customers, and vendors. Accepts responsibility for solving problems to the        customers’ satisfaction in a timely, effective, and respectful manner.
• Ensures successful accreditation by DNV and Health Department and compliance to requirements of all regulatory other agencies.  Continues personal development to ensure current knowledge of regulatory requirements.
• Maintains competency in all position responsibilities and ensures competency of staff in all position responsibilities.

MARGINAL JOB FUNCTIONS

• Performs other duties as assigned 

This is an exempt position and salary is based on experience.