Supervisor, Food Services

Job Summary

Supervises and coordinates the activities of food service personnel involved in preparing and serving meals. Coordinates the acquisition of food items and functionally supervises the activities of other employees engaged in similar work.

• 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 dishes for service.
• Maintains food production records, reports, and department files as required.
• May order food items directly from suppliers and evaluate them to determine the best and most cost‑effective sources of specific items.

• Education:
  
  High School Diploma or Equivalent required, or Associate's Degree in Nutrition preferred.
• Experience:
  
  Food Service Experience 2‑3 years preferred or Experience in a Supervisory role 1‑2 years preferred.
• Licenses and Credentials:
  Servsafe Food Handlers Certification – Servsafe National Restaurant Association 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.

• 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%)

Remote Type: Onsite

Work Location: 55 Fruit Street

Scheduled Weekly

Hours:

40

Employee Type: Regular

Work Shift: Day (United States of America)

Pay Range: $27.40 - $39.90/Hourly

The General Hospital Corporation is an Equal Opportunity Employer. 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.

To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at .

At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People‑Focused, half Performance‑Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.