New

Food Service Supervisor

Massachusetts General Hospital
United States, Massachusetts, Newton
2014 Washington Street (Show on map)
Jan 22, 2025
Summary Supervises and coordinates the activities of food service personnel engaged in the preparation and serving of meals. Coordinates the acquisition of food items and functionally supervises the activities of other employees engaged in similar work. Does this position require Patient Care? No Essential Functions -Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts. -Prepares work schedules and assigns personnel to meet production plans. -Inspects orders to ensure that all foods meet prescribed standards for presentation, temperature, and proper portioning; instructs food service personnel in accepted standards. -Prepares and/or supervises the preparation of a wide range of cold dishes, appetizers, and fillings for distribution to multiple food service sites. -Maintains food production records, reports, and department files as required. -May order food items directly from suppliers; evaluates suppliers to determine the best and most cost-effective sources of specific items. Education Associate's Degree Nutrition required Can this role accept experience in lieu of a degree? Yes Licenses and Credentials ServSafe Food Handler Certification - ServeSafe National Restaurant Association preferred Experience food service experience 5-7 years required experience in a supervisory role 2-3 years preferred Knowledge, Skills and Abilities - Knowledge of supplies, equipment, and/or services ordering and inventory control. - Ability to resolve customer complaints and concerns. - Ability to monitor and/or maintain quality control standards. - Ability to plan work schedules and assign duties; ability to provide or arrange for training. - Records maintenance skills. - Ability to supervise and train assigned staff. - Ability to lead and train staff and/or students. - Knowledge of organizational structure, workflow, and operating procedures. - Ability to read, understand, follow, and enforce safety procedures. - Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials. Physical Requirements Standing Frequently (34-66%) Walking Frequently (34-66%) Sitting Occasionally (3-33%) Lifting Occasionally (3-33%) 35lbs+ (w/assisted device) Carrying Occasionally (3-33%) 35lbs+ (w/assisted device) Pushing Occasionally (3-33%) Pulling Occasionally (3-33%) Climbing Occasionally (3-33%) Balancing Frequently (34-66%) Stooping Occasionally (3-33%) Kneeling Occasionally (3-33%) Crouching Occasionally (3-33%) Crawling Occasionally (3-33%) Reaching Occasionally (3-33%) Gross Manipulation (Handling) Frequently (34-66%) Fine Manipulation (Fingering) Frequently (34-66%) Feeling Constantly (67-100%) Foot Use Rarely (Less than 2%) Vision - Far Constantly (67-100%) Vision - Near Constantly (67-100%) Talking Constantly (67-100%) Hearing Constantly (67-100%) The General Hospital Corporation is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.