Food Service Supervisor

As a Food Service Supervisor at Sutter Health, you will oversee day-to-day operations in the food production area. This includes planning, organizing, and directing activities to ensure compliance with standards and regulations. You will also implement best practices, handle inventory control, and maintain a focus on exceptional customer service while guiding your team.

To qualify for the Food Service Supervisor role at Sutter Health, candidates need at least a high school diploma or GED. Certification as a Serve Safe Manager must be achieved within 60 days of hire, while certification as a Certified Dietary Manager is needed within two years. Additionally, candidates should have five years of relevant experience.

The Food Service Supervisor role at Sutter Health typically involves full-time hours, with variable days of the week. You should expect to work weekends every other week. This position allows you to engage in rewarding work, helping to improve food service operations while following a structured schedule.

Sutter Health offers an attractive benefits package for its Food Service Supervisors, which includes comprehensive health coverage, retirement plans, and paid time off. The exact details may vary, but the organization is committed to providing valuable rewards and support for employees' well-being and professional growth.

Sutter Health encourages professional development among Food Service Supervisors through training programs, mentoring opportunities, and leadership development workshops. This support helps you build your skills, enhance your knowledge of food service best practices, and positively impact your career growth.

When prioritizing tasks as a Food Service Supervisor, I assess the urgency of each task, considering both immediate operational needs and long-term goals. I often use a priority matrix to weigh tasks based on their impact and deadlines, ensuring that critical operations run smoothly while also delegating effectively to my team.

To manage a diverse team successfully, I emphasize communication and inclusivity. I host regular team meetings to encourage open dialogue, and I make a point to recognize individual strengths and contributions. By fostering mutual respect and understanding, we create a collaborative work environment that respects cultural and linguistic differences.

My experience with menu planning involves creating balanced, appealing menus that meet dietary needs and budgetary constraints. I stay updated on nutrition guidelines and trends to design offerings that delight customers while ensuring that our team can efficiently produce the meals within our operational capabilities.

Ensuring compliance with food safety regulations is paramount in my role. I implement regular training for my team on best practices, conduct audits of our processes, and keep meticulous records of our food production and storage. By fostering a culture of safety and accountability, we safeguard both our customers and our team.

When resolving conflicts within my team, I listen to each party's perspective and seek common ground. I believe in addressing issues swiftly before they escalate. By facilitating open communication and encouraging collaboration, we can work together to find constructive solutions that maintain morale and strengthen the team.

In managing inventory control, I implement regular audits and use technology to track supplies. I develop relationships with suppliers to ensure timely deliveries and frequently analyze usage patterns to prevent waste. This proactive approach not only saves costs but also ensures that we meet our service demands.

To motivate my team, I focus on recognition and growth. I celebrate achievements, encourage professional development through training, and provide feedback that focuses on strengths and areas for improvement. By creating a supportive environment, my team feels valued and driven to excel in their roles.

In a previous role, I recognized inefficiencies in our food prep process. I implemented Lean principles, which streamlined workflow and reduced prep time by 20%. This change not only increased our production efficiency but also improved employee morale as they could see the positive impact of their contributions.

Key qualities for a successful Food Service Supervisor include strong leadership skills, a deep understanding of food service regulations, and exceptional communication abilities. It's also important to exhibit flexibility, adaptability, and a commitment to customer satisfaction, as these traits can significantly impact team effectiveness and service delivery.

I handle customer feedback by actively listening and demonstrating that their opinions matter. I assess the feedback to identify trends, make adjustments where necessary, and communicate changes to my team. Following up with customers when we resolve issues not only builds trust but also shows that we are committed to continuous improvement.