Culinary Supervisor 2

HHS•Tampa, FL

11d

About The Position

The Culinary Supervisor 2 manages food service operations at Tampa Rehabilitation Hospital, delivering high-quality patient meal service and helping make the hospital cafe a welcoming community asset. The role supports patients’ health and well-being through quality food options, nutritional value, and excellent customer service. The supervisor leads the food service team and works with department, facility, and company leadership, as well as dietitians and chefs, to meet operational goals. Responsibilities include recruiting, training, developing, scheduling, and assigning team members; conducting inspections and assessments; and coaching and counseling staff. The position also oversees inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to support budget compliance and regulatory standards. HHS describes itself as a private, family-owned business that provides housekeeping, food, and facility management services to nearly 1,000 customers across six industries. It supports internal career growth and promotes a diverse and inclusive work environment. Most nights and weekends are off, according to the posting.

Requirements

ServSafe Food Service Manager Certification.
At least 3 years of food operations experience, including at least 1 year of management experience.
Experience with cash handling policies and procedures.
Familiarity with point-of-sale/register systems.
Computer skills, including word processing, spreadsheets, email, and ordering platforms.
Leadership, interpersonal, written and spoken communication, presentation, customer service, professionalism, decision-making, prioritization, teamwork, business ethics, and organizational skills.

Nice To Haves

Certified Dietary Manager (CDM).
Experience working in a hospital environment.

Responsibilities

Manage the food service department to provide excellent service and quality.
Communicate with department, facility, and company leadership to achieve goals.
Collaborate with dietitians and chefs to develop menus aligned with market trends and nutritional value.
Provide leadership that fosters a supportive team environment, morale, passion, quality, and respect.
Maintain or improve customer and patient satisfaction through communication, integrity, and performance.
Lead team member recruiting, training, development, scheduling, and assignments.
Perform daily inspections and assessments, and coach and counsel team members.
Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance.
Implement team-building initiatives to create a positive and safe work environment.
Drive compliance with health, safety, and industry regulatory agencies.