Food Service Supervisor

CHI Memorial, a member of CommonSpirit, is an award-winning, not-for-profit, faith-based health care organization dedicated to the healing ministry of Jesus Christ. Founded by the Sisters of Charity of Nazareth, we offer a comprehensive continuum of care, from preventative and primary care to acute hospital services specializing in cancer, cardiac, neuroscience, stroke, and orthopedic services. Our commitment to excellence has earned us top prestigious recognition repeatedly from U.S. News and World Report, PINC AI™, CMS, Healthgrades®, Leapfrog, and most recently as one of the Best Places to Work in Tennessee. We are proud to serve Southeast Tennessee and Northwest Georgia with the expertise of 4,700 employees and nearly 500 affiliated physicians.

Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. This position is 50% management or above.

• Directs storeroom clerk, cooks & other Food and Nutrition Services (FNS) team members, and provides for the operational needs of these positions. Supervisor will collaborate in implementing and sustaining infection control practices with clerk/designee to create a safe, sanitary, and orderly storage facility.  
• Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff. This data is relayed to the management team and/or staff whenever necessary. 
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assists with recruiting, hiring and managing the performance of staff. Assigns staff and workload, respecting changing priorities in daily operations. 
• Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services. 
• Performs other duties as assigned by the leader.

The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned.

Required Education and Experience:

• Two (2) years of experience in foodservice or one (1) year of hospital nutrition experience.

Preferred Education and Experience:

• Associate degree or equivalent combination of education and experience.

Required Licensure and Certifications:

• Registered Dietitian or Certified Dietary Manager within 24 months

   

• ServSafe Food Protection Manager upon hire

   

• ServSafe Allergen (ServSafe Gen) within 60 days