Supervisor, Food Services

Job Opportunity at Stanford Health Care

Located in the heart of Silicon Valley, Stanford Health Care's mission is to heal humanity through science and compassion, one patient at a time. The Food Services department is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced, sustainable food to support healing and wellness. Our Food as Medicine philosophy brings awareness to the critical link between eating healthy and living well. The Patient Dining team provides essential services to our patients as we support their healing journey.

The Patient Dining Supervisor provides oversight to coordinate routine work activities of food service workers engaged in meal tray assembly, meal tray delivery, and dishware washing. This role requires a strong on-floor presence, effective leadership skills, and communication with your manager, direct reports, customers, and stakeholders. Supervises and participates in various activities of a food service unit, including food preparation, distribution, service, and record maintenance in an acute care setting. Maintain and submit accurate information for payroll reporting (timecards, tardiness, and absenteeism). Maintain accurate reports of daily and monthly financial and production records. Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.

Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures. Budget and Inventory: Typical tasks: determines food items to order based upon the food on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers. Initiates requisition purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies from procurement. Ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior. Contributes to cost containment by managing time and supplies so that commitment to cost containment through management of labor, supplies, and waste reduction efforts are completed as scheduled and resources are not wasted. Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food. Models exemplary behaviors for the members of the staff.

Education Qualifications

High School Diploma or GED equivalent.

Experience Qualifications

Five (5) years of progressively responsible and directly related work experience.

Required Knowledge, Skills and Abilities

Ability to communicate effectively, both orally and in writing. Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation. Ability to plan, organize, prioritize, work independently and meet deadlines Knowledge of commercial kitchen equipment, food service policies and procedures Knowledge of food values and nutrition. Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility. Knowledge of menu planning. Knowledge of methods, materials, and equipment used in a volume dining or food service facility Knowledge of principles and practices of volume food management. Excellent customer service skills.

Licenses and Certifications

None

These Principles Apply to All Employees:

Stanford Health Care sets a high standard for delivering value and an exceptional experience for our patients and families. Candidates for employment and existing employees must adopt and execute C-I-CARE standards for all of patients, families and towards each other. C-I-CARE is the foundation of Stanford's patient-experience and represents a framework for patient-centered interactions. Simply put, we do what it takes to enable and empower patients and families to focus on health, healing and recovery. You will do this by executing against our three experience pillars, from the patient and family's perspective: Know Me: Anticipate my needs and status to deliver effective care Show Me the Way: Guide and prompt my actions to arrive at better outcomes and better health Coordinate for Me: Own the complexity of my care through coordination

Equal Opportunity Employer Stanford Health Care strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements.

Base Pay Scale: Generally starting at $36.71 - $47.71 per hour The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training.