Production Supervisor/Cook

Production Supervisor/Nutritional Services - AdventHealth South Overland Park

All the benefits and perks you need for you and your family:

• Benefits from Day One
• Paid Days Off from Day One
• Career Development
• Whole Person Wellbeing Resources
• Mental Health Resources and Support
• Sign On Bonus Available

Our promise to you:

Joining AdventHealth is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Location Address: 7820 W. 165th St.; Overland Park, KS 66223

The role you'll contribute:

The Production Supervisor, Nutritional Services oversees daily operations for patients and customers including patient meal services, and cafeteria/food production functions. Works closely with the Manager to establish expectations, plans, and priorities. Holds staff accountable for standards, such as sanitation and productivity. Conducts team meetings, employee recognition, and diversity awareness. May schedule employees for training, may coach and conduct positive discipline and performance evaluations. Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all.

The value you'll bring to the team:

• Remains visible and available in the work area to support staff and engage with customers especially during peak times.
• Works proactively to ensure operational efficiency to include appropriate staffing, sufficient food inventory vs. menu to avoid closing stations, service modification, food substitution minimization and equipment performance.
• Ensures the efficient completion of required operational duties and meets standards, including production, quality, timely services, and temperature monitoring.
• May have responsibility for utilizing Food Service Software
• Responsible for daily inspections and audits of work areas, including temperature logs, cleaning schedules, and image standards, and trains staff on inspection and audit criteria.
• Trains employees to satisfy all policies, procedures, guidelines and regulations
• Responsible for timely communication and follow up with staff, patients and customers.
• Facilitates internal and external meetings and committees to explain inspections, audits, scorecard results, and strategy or initiatives.
• Manages human resources to include maintaining updated job routines, offering cross training, coaching, and facilitating development conversations.
• Contributes to financial planning, determines food consumption, and manages purchase orders, supplies, inventory, and equipment in accordance with department budgetary guidelines and AdventHealth purchase agreements
• May be accountable for safe audits, cash handling, and deposits.
• Performs other duties as assigned

  SUPERVISORY RESPONSIBILITIES

           Supervises nutritional services staff.

           Takes ownership of cafeteria menu and cafe offerings.

           Works closely with Operations Manager and Retail Supervisor on menu coordination, scheduling and staffing, and department inventory.

KNOWLEDGE AND SKILLS REQUIRED:

• Knowledge of food service/hospitality industry

         Must be able to read, write and speak conversational English and understand food service terms.

• Basic computer skills and knowledge of Microsoft Office

KNOWLEDGE AND SKILLS PREFERRED:

         Bi-Lingual (English/Spanish)

         Familiar with CBORD computerized software programs   

EDUCATION AND EXPERIENCE REQUIRED:

         Two years' experience working in the food service and/or hospitality industry OR Two years of previous leadership experience

EDUCATION AND EXPERIENCE PREFERRED:

         Associates degree in hospitality or related field

         Culinary Arts degree

         Three years' experience working in the food service and/or hospitality industry

LICENSURE, CERTIFICATION, OR REGISTRATION REQUIRED:

   ServSafe manager or equivalent certification within 30 days of hire

   May be required to obtain and maintain state specific certifications

LICENSURE, CERTIFICATION, OR REGISTRATION PREFERRED:

         Certified Dietary Manager

         Culinary Arts certification