Supervisor Food Services

We believe in the healing power of humanity and serving the common good through our dedicated work and shared mission to celebrate humankindness. 

You have a purpose, unique talents and now is the time to embrace it, live it and put it to work. We value incredible people with incredible skills – but your commitment to a greater cause is something we value even more. This is the heartbeat of our organization and your time will be spent in a supportive, team environment with resources to help you flourish and leaders who care about your success.

Responsible to maintain and administer established department operational systems, provide 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.

1. 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.
2. 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.
3. 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.
4. Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering services.
5. Performs other duties as assigned by leader.

In addition to bringing humankindness to the workplace each day, qualified candidates will need the following:

• Two (2) years of experience in foodservice or one (1) years of hospital nutrition experience.
• Associate degree or equivalent combination of education and experience.
• Certified Dietary Manager (CDM) or Registered Dietitian required. If not currently certified, certification (CDM) to be obtained within 24 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager and ServSafe© Allergen certifications. Certifications can be obtained within 60 days of hire, or as required by state or local health code.

Physical Requirements - Medium Work - (Exert up to 50lbs force occasionally, and/or up to 20lbs frequently, and/or up to 10lbs constantly)