Overview

St. Luke's Health System in Twin Falls is seeking a Supervisor Food & Nutrition to join our Food and Nutrition Services team.

The Supervisor Food & Nutrition is responsible for the supervision of food service staff for assigned functions and the cafeteria.Individual incumbents may be responsible for a general overview or may specialize in one or more areas listed below:

Sous Chef/Production Supervisor:

• Prepares foods of all types requiring in-depth knowledge of culinary techniques.
• Ensures quality and continuity of products, preparation, portioning and presentation of culinary services in kitchen in accordance with system standards.
• Assists the head chef or manager in producing meals and services within the required deadlines and to the company's set standards and customers' satisfaction.
• Adheres to all food hygiene, health and safety requirements in order to meet regulatory and company standards. Enforces sanitation regulations and safety standards.
• Fills in for the Chef or manager in planning and directing food preparation, as necessary.

Responsibilities

• Provides day-to-day oversight of the food and nutritional services operations.
• Makes recommendations and assists with developing policies and procedures for the department according to regulatory standards
• May assist in menu development, revisions and costing of food.
• Assists or maintains budget for all operational expenses.
• Assists with coordination of schedule to ensure adequate staffing levels to remain compliant with department budget.
• Provides leadership, guidance, counseling and continuing education to staff. Selects, develops, coaches, mentors, and assess performance of staff. Works with staff to promote resolution of conflict and counsels staff when standards are not met.
• Leads and mentors others acting as first point of escalation. Participate in interview, training and onboarding process as needed. Participate in performance improvement initiatives as needed.
• Other duties and responsibilities as assigned.

Qualifications

• Education: Associates degree OR completion of 2-year Culinary Arts Food Service program OR 2 years additional experience in lieu of degree.
• Experience: 4 years'
• Licenses/Certifications: Must hold one of the following licenses or certifications:
  • Experior Food Safety Certification
  • National Registry of Food Safety Professionals Certification (NRFSP)
  • Food Handlers Certification
  • Certified Foodservice Professional Program (CFPP)
  • Certified Dietary Manager (CDM)
  • ServSafe Food Safety Certification
  • National Restaurant Association Certification (NRA)

Why St. Luke's

A strong, talented staff is at the heart of St. Luke's Health System. We are the state's largest employer with more than 15,000 employees and a medical staff of more than 1,800 physicians and advanced practice providers. We're proud of our people who deliver skilled, compassionate care every day, and are looking to add dedicated individuals who will continue this same tradition of excellence.

*St. Luke's is an equal opportunity employer and does not discriminate against any person on the basis of race, religion, color, gender, gender identity, sexual orientation, age, national origin, disability, veteran status, or any other status or condition protected by law.