Supervisor, Food Services at Stjude in Memphis, TN

Job description

The Supervisor of Food Services serves as a key leader responsible for upholding St. Jude’s high culinary standards while fostering a culture of teamwork, effective communication, and professionalism. This role provides leadership and operational oversight across one or more of the following areas: patient services, retail operations, dish room and sanitation, purchasing and receiving, and Starbucks operations. You'll need: High school diploma or GED, along with 3+ years of relevant experience. Candidates must be willing to obtain ServSafe certification within 90 days of hire, if not already certified. Schedule: Day shift, Monday through Friday, with rotating weekend coverage likely every 4-5 weeks. Overtime may be required based on business needs. The most important goal is to ensure a positive experience every day for patients, families, visitors, and staff through exceptional customer service and attention to detail. Candidates from hospitality-focused environments, including restaurants, cafés, retirement communities, room service operations, retail food settings or similar, are encouraged to apply. Experience overseeing multiple service stations or concepts is highly valued. Other must-haves for this position: - Proven leadership experience in a fast-paced environment, with a focus on coaching, accountability, and service excellence and set standards. - Proactive, organized, and able to manage multiple priorities effectively. - Strong communication skills with the ability to provide exceptional service to patients, families, visitors, and staff. - Reliable, detail-oriented, and professional, with a track record of showing up, leading by example, and supporting team success. Job Responsibilities: Supervise staff, in accordance with all departmental and hospital policies and procedures. Ensure high quality of food, efficient production & service, including excellent sanitation in compliance with departmental sanitation standards. Interact closely with key stakeholders (e.g., Retail Manager, Executive Chef), to assist in production planning and waste reduction. Manage daily, weekly, and/ or monthly reports; May assist with cost reduction programs. Research on new techniques to be used in one's own area; Stay updated with the latest trends in the food services industry. (Supervisors only) Lead and supervise teams; Train, mentor, and guide team members, and ensure they have all the resources required to complete their assigned tasks. Exhibit empathy and professionalism in all interactions with patients, staff, and guests in the department. Make every effort to communicate clearly and efficiently with team members, ensuring efficient customer service. Supervises the daily duties of area staff, including verifying task sheets, break schedules, and timekeeping. Provides fast and efficient service recovery of guest comments. Ensures assigned staff attend all training and education sessions Complete routine safety and compliance inspections to maintain the safest possible working environment. Perform other duties as assigned to meet the goals and objectives of the department and institution. Maintain regular and predictable attendance. Minimum Education and/or Training: High school diploma or GED required. Bachelor's degree preferred. Minimum Experience: 3+ years of relevant experience. Some experience implementing and monitoring food services policies, procedures, and programs. Experience supervising teams/ resources/ timelines within the area. Strong understanding of food services regulations, laws, and standards. Proven performance in earlier role. Licensure, Registration, and/or Certification Required by SJCRH Only: ServSafe Food Protection Manager or another American National Standards Institute-approved Food Protection Manager Certification within six (6) months of hire. Special Skills, Knowledge, and Abilities: Plans workload for team and gives clear instructions and expectations on delivery. Frequently reviews work, gives p