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Supervisor - Food Services at Lucile Packard Children's Hospital

Posted in Management 30+ days ago.

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Type: Full-Time
Location: Palo Alto, California

Job Description:

Supervisor - Food Services - Cafeteria (1.0 FTE, Rotating)


Category: Clinical Services Location:  LPCH Main Hospital Palo AltoReq: 8058FTE: 1Shift: 8 Hour Rotating Shifts 

Lucile Packard Children's Hospital Stanford is the heart and soul of Stanford Children’s Health. Nationally ranked and internationally recognized, our 311-bed hospital is devoted entirely to pediatrics and obstetrics. Our six centers of excellence provide comprehensive services and deep expertise in key obstetric and pediatric areas: brain & behavior, cancer, heart, pregnancy & newborn, pulmonary and transplant. We also provide an additional, wide range of services for babies, kids and pregnant moms.

Under the direction of Food Service Managers, the Supervisor-Food Services provides direct supervision of specific work groups and has accountability for front-line staff of the Food Service team. Ensures adherence to high quality standards and sanitation procedures. Models exemplary behaviors for the members of the staff.


Essential Functions


  • Food Handling/Sanitation. Ensures high standards of quality and sanitation by utilizing established tools and quality monitors. Ensures compliance with laws, regulations and standards regarding food service activities and sanitation and safety standards. Ensures compliance with departmental sanitation procedures, initiating corrective action for sanitation discrepancies. Monitors the safe storage and handling of food items.


  • Food Service Coordination. Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices. Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of foodstuffs.


  • Food Service Supervision. Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting. Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development. Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures.


  • Miscellaneous. Contributes to cost containment by managing time and supplies so that assignments are completed as scheduled and resources are not wasted. Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food. Models exemplary behaviors for the members of the staff.


  • Product/Supplies Requisition. Typical tasks: determines food items to order based upon the food on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers; initiates purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies; ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior.


Minimum Qualifications

Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.


Education: High School Diploma or GED equivalent


Experience: Five (5) years of progressively responsible and directly related work experience


Knowledge, Skills, and Abilities


  • Ability to communicate effectively, both orally and in writing.

  • Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation.

  • Ability to plan, organize, prioritize, work independently and meet deadlines.

  • Knowledge of commercial kitchen equipment, food service policies and procedures.

  • Knowledge of food values and nutrition.

  • Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility.

  • Knowledge of menu planning.

  • Knowledge of methods, materials, and equipment used in a volume dining or food service facility.

  • Knowledge of principles and practices of volume food management.




Equal Opportunity Employer

Lucile Packard Children’s Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance.