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:

Under the direction of the Production Manager, the Sous Chef is responsible for supervising the food production area through appropriate delegation of duties to production associates. Ensures staff competency by continually developing production employees through coaching, training of new staff, and annual performance reviews. Is a team player who displays goods decision-making, excellent communication skills, and a professional manner in all aspects of work. Must be flexible and able to deliver services on any shift. Utilizes and manages resources appropriately and ensures food safety is practiced in all aspects of the operation. Plays a key role in the development and implementation of new menu items. Recommends and participates in the disciplinary process. Assists in the creation of department processes and procedures to ensure consistency, quality and ease of operations. Supports the hospital’s strategic plan and department goals by commitment to individual goals.

The value you’ll bring to the team:

SUPERVISORY RESPONSIBILITIES

• Regulatory Compliance

Holds accountability for applicable internal and external inspections and audits; trains staff on inspection and audit criteria; incorporates Safety & Sanitation principles in all activities; teaches standards of cleanliness, sanitation, and safety; performs daily inspections of work areas, including temperature logs, cleaning schedules, and Image Standards; collaborates with Engineering and EVS to ensure timely resolution of issues; motivates and mentors employees to work safely by teaching and adhering to standards for body mechanics, equipment safety, disaster preparedness and response, security issues, fire safety, and all emergency conditions and staff response.

• Communication

Communicates effectively and timely, both verbally and in writing, including internal communication logs, email, and telephone; meets communication deadlines; uses appropriate spelling, grammar, body language, gestures, tone and volume of voice; understands and conveys information to staff, including inspection, audit, and scorecard results; considers DISC style and diversity during interactions; facilitates and encourages open team communication; takes ownership for sharing information with staff; actively participates in internal and external meetings and committees

• Employment Engagement and Growth

Practices knowledge of the Employee Satisfaction Survey standards and participates in action planning and implementation of improvement activities; actively participates in new employee onboarding and orientation; ensures completion of all items on the New Hire Education Tracking; conducts Energizers and team meetings, including writing agendas and minutes; plans and conducts employee recognition and integrates diversity awareness into celebrations; supports growth of team members, assisting team members to find resources for development; mentors staff to work as a cohesive, engaged team that provides seamless, friendly, world-class service; participates in employee rounding

• Human Resource Management

Oversees employee performance, cross-training, and scheduling; coordinates shift coverage

issues while minimizing overtime hours and agency use; ensures continuous updating of job

routines and area training materials; develops and delivers positive discipline and performance

evaluations; monitors time and attendance; suggests plans to maximize the management of

Position Control; directs employees to appropriate resources for HR issues, such as LOA

/FMLA

• Finance & Profitability

Practices stewardship while managing resources, including increasing revenue and employee engagement while controlling labor use, turnover, inventory, supplies, and equipment; takes action to reduce waste; checks in deliveries and reviews invoices; uses and understands software and reports that help manage finance; considers food cost and labor with menu development and pricing; models correct food portioning; accountable for safe audits, cash handling, and deposits.

• Employment Engagement and Growth

Remains visible and available in the work area to support staff and engage with customers; works proactively to ensure operational efficiency; monitors equipment is functionality; ensures appropriate staffing, and that food inventory vs. menu needs is sufficient to avoid closing stations, modifying service, and minimizing food substitutions; ensures the efficient completion of required operational duties and meets standards, including production, quality, timely services, and temperature monitoring; meets all operational deadlines; has complete knowledge of menu; ensures correct signage and pricing; demonstrates ability to operate equipment and work positions; ensures CREATION Health materials and concepts are implemented; participates in patient and customer rounding.

• Technology

Successfully navigates SharePoint, and Net Learning; uses G: and H: drives appropriately; creates and saves documents correctly, and uses document identifying footers; has appropriate competency for Computrition and Microsoft Office

• Leadership

Understands and interprets the results of internal customer and patient surveys, Press Ganey and HCAHPS; holds self and staff accountable for continuous process improvement, executing plans/projects and achieving goals in a cost-effective and timely manner; demonstrates professional growth by pursuing continuing education opportunities, including management classes and mentoring from experienced professionals; uses constructive criticism from leaders in personal development plan.

Qualifications - External

The expertise and experiences you’ll need to succeed:

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

SUPERVISORY RESPONSIBILITIES

• Supervises nutritional services staff.
• Takes ownership of cafeteria menu and café offerings.
• Works closely with Operations Manager and Retail Supervisor on menu coordination, scheduling and staffing, and department inventory.