Dietary Supervisor

SHERRILL HOUSE INC•Boston, MA

2d•$20 - $25•Onsite

About The Position

The Food Service Supervisor oversees the daily operations of the Food Services Department. This position helps ensure consistent, high-quality food service while maintaining a clean, safe, sanitary, and resident-centered dining environment.

Requirements

Must possess a high school diploma or equivalent.
A minimum of 3 years of experience in a hospital, skilled nursing care facility, or other related medical facility.

Nice To Haves

Some college education and training from an accredited dietetic training program preferred.
Some supervisory experience preferred.

Responsibilities

Supervise and support Food Services staff and daily department operations.
Assist with staff scheduling, assignments, orientation, training, performance management, and ongoing competency.
Help plan, organize, implement, and evaluate departmental programs, services, policies, and procedures.
Ensure food preparation, storage, service, and work areas meet sanitation, infection control, food safety, and regulatory standards.
Conduct routine rounds and inspections to monitor food quality, sanitation, equipment, supplies, and staff performance.
Process diet changes and ensure resident dietary information is accurate and communicated appropriately.
Maintain required department records, menus, logs, documentation, and regulatory materials.
Monitor inventory and assist with ordering food, supplies, and equipment while maintaining appropriate stock levels.
Promote the safe operation of food service equipment and ensure equipment is used only by trained and authorized staff.
Assist with quality assurance activities, regulatory surveys, and corrective actions as needed.
Collaborate with Nursing and other departments to support resident needs and continuity of services.
Respond professionally to residents and families and help maintain a positive, welcoming dining experience.
Participate in department meetings, facility committees, education, and other operational initiatives as assigned.
Assume additional departmental leadership responsibilities in the absence of or as delegated by the Food Service Manager.