Supervisor - Food Services - Food Production Services

Position Details

Lakeland Regional Health is a leading medical center located in Central Florida. With a legacy spanning over a century, we have been dedicated to serving our community with excellence in healthcare. As the only Level 2 Trauma center for Polk, Highlands, and Hardee counties, and the second busiest Emergency Department in the US, we are committed to providing high-quality care to our diverse patient population. Our facility is licensed for 910 beds and handles over 200,000 emergency room visits annually, along with 49,000 inpatient admissions, 21,000 surgical cases, 4,000 births, and 101,000 outpatient visits.

Lakeland Regional Health is currently seeking motivated individuals to join our team in various entry-level positions. Whether you're starting your career in healthcare or seeking new opportunities to make a difference, we have roles available across our primary and specialty clinics, urgent care centers, and upcoming standalone Emergency Department. With over 7,000 employees, Lakeland Regional Health offers a supportive work environment where you can thrive and grow professionally.

Active - Benefit Eligible and Accrues Time Off

Work Hours per Biweekly Pay Period: 80.00
Shift: Flexible Hours and/or Flexible Schedule
Location: 1324 Lakeland Hills Blvd Lakeland, FL
Position Summary

Demonstrates commitment to the vision, core purpose/mission and goals of LRH, modeling the values and culture. Conducts performance reviews, assign employees work, schedules time off, determines priority of work to be done. Oversees day-to-day operations for area of responsibility. Coaches and counsels employees toward performance improvement; disciplines when necessary. Has strong recommendation authority regarding hires and terminations. May assist with budgeting. Uses discretionary judgment in the management of staff, customers and visitors. May provide staff education and training. Serves as key resource for staff in their day-to-day job duties. Identifies and facilitates opportunities for improvement in the areas of quality care and services, stewardship, employee satisfaction, communication, accountability and customer satisfaction. This position is responsible for supervising a group of employees in the department. He/she is responsible for the operation of the storeroom. The function of this position include receiving, storing and the distribution of foodservice items necessary for the operation. This position requires working closely with other departments to achieve goals. Performs other duties as assigned.

Position Responsibilities

Supervisor/Team Lead Capabilities

• Demonstrates accountability for shift/team operations and care/service delivery to support achievement of organizational priorities.
• Coaches front line team members to support ongoing professional development and hardwire technical and professional capabilities.
• Creates a high performing team by building strong relationships, delegating work and nurturing commitment and engagement.
• Manages team conflict/issues implementing appropriate corrective actions, improvement plans and regular performance evaluations.
• Applies change management best practices and standard work to support departmental changes and ensure effective team transition.
• Promotes a healthy and safe culture to advance system, team and service experience.
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  Standard Work Duties: Supervisor - Food Services
  • Using a collaborative leadership style, facilitates the achievement of department and hospital-wide quality, safety, satisfaction and stewardship goals. Monitors and tracks data/reports as identified by the department leadership.
  • Proactively addresses performance and behavioral issues and acts to modify actions and behaviors to facilitate effective relationships and outcomes.
  • Respond to complaints, adverse situations, unplanned circumstances or problems to ensure that work is completed efficiently, staffing needs are met, customer and staff satisfaction concerns are addressed appropriately and expected outcomes are achieved.
  • Consistently demonstrates a commitment to excellence, willingness to seek feedback from staff and interactive listening skills. Gives high priority to quality outcomes.
  • Maintain a close working relationship with employees in this and other departments that are serviced to ensure patient satisfaction.
  • Perform within departmental guidelines to achieve the goals of minimizing expenditures while maintain all regulatory required levels of stock.
  
  

Competencies & Skills

Essential:

• Excellent skills in communication and conflict resolution.
• Demonstrates tact, timeliness, coaching, accountability, integrity and commitment.
• Possess the leadership skills to achieve goals, the ability to influence others and manage resources.
• Ability to communicate in verbally and in writing in the English language.

Nonessential:

• Demonstrated knowledge of Dietary Meals
• Demonstrated knowledge of Food Service Retail Operations including cash handling, team member scheduling, the art of delicately handling guest concerns

Qualifications & Experience

Essential:

• High School or Equivalent

Nonessential:

• Associate Degree

Essential:

• Must complete the LRH Management Training within the first six months in role.

Nonessential:

• Food Service Management and/or Culinary. Combination of education and relevant experience.

Other information:

Certifications Essential: Must obtain Serv Safe Certificate within six months of employment (Sanitation Certificate)