VCS - Food Service Supervisor (NFS) - Danville IL

Requirements for Consideration: Food Service Operations Knowledge: Knowledge of food service operations, including food production, meal preparation, patient tray assembly, delivery, retrieval, and cafeteria services. Supervisory and Performance Management Skills: Ability to supervise employees, delegate assignments, evaluate performance, address attendance and conduct concerns, and provide effective employee guidance.

Food Safety, Sanitation, and Quality Assurance: Knowledge of food safety, sanitation, infection prevention, and quality assurance standards, including the ability to identify deficiencies and implement corrective actions. Dietary and Patient Meal Service Knowledge: Knowledge of prescribed diets, modified diets, approved menus, portion control, and dietary requirements to ensure accurate patient meal service.

Workforce Planning and Scheduling: Ability to develop work schedules, establish priorities, distribute assignments, and adjust staffing resources to meet changing operational demands and emergencies. Operational and Resource Management: Ability to monitor work quality and productivity, manage inventory and supplies, evaluate resource needs, and identify opportunities to improve efficiency and control costs.

Training and Regulatory Compliance: Ability to train and guide employees on food service procedures, equipment maintenance, sanitation, and dietary requirements while applying VA policies and established procedures.

Equipment Operation and Physical Requirements: Ability to safely operate, disassemble, clean, and maintain commercial food service equipment, including combi-ovens and blast chillers, and perform physical tasks requiring lifting or moving objects weighing up to 20 pounds, with assistance for heavier items. Certifications & Credentials ServSafe certification required (or must be obtained within 90 days of hire). A current, valid REAL ID is required to work with the Veterans Canteen Service.

Major Duties: Food Service Operations & Oversight: Supervise daily food preparation, meal service, tray assembly and delivery, nourishment operations, and patient ward rounds. Address operational concerns and ensure meal schedules are met. Employee Supervision & Performance Management: Supervise, evaluate, and provide guidance to assigned employees. Monitor attendance, punctuality, and work performance; complete performance ratings and competencies; and adjust assignments as needed.

Workload Management & Operational Planning: Develop work assignments, establish priorities, and adjust staffing and procedures to meet operational needs, control costs, and maintain service during routine and emergent situations. Food Safety, Sanitation & Quality Assurance: Ensure compliance with food safety, sanitation, infection control, and equipment maintenance standards. Conduct sanitation inspections, quality assurance reviews, and required operational monitoring.

Inventory & Supply Management: Receive and inspect deliveries, requisition necessary food and supplies, and maintain inventory of food service materials and equipment to support uninterrupted operations. Training & Employee Development: Provide individual and group training on food preparation, sanitation, equipment maintenance, modified diets, and patient tray assembly. Guide employees in proper procedures and work standards.

Customer Service & Interdepartmental Coordination: Promote quality customer service and positive working relationships with patients, employees, clinical staff, and other departments. Address service concerns and maintain effective communication across the medical center. Additional Responsibilities & Flexibility: Perform and adapt to additional responsibilities as needed.