Food Service Supervisor - Evenings

Guthrie Enterprise•Sayre, PA

About The Position

Guthrie Robert Packer Hospital is seeking a Food Service Supervisor to lead evening Food & Nutrition Services operations. The supervisor oversees patient meal service, cafeteria and retail food services, catering, and related operations, while providing hands-on leadership and support to frontline staff. The role works closely with Food & Nutrition Services leadership and serves as a resource for employees during evening hours. The Dietary Supervisor is responsible for safe, efficient food service practices for patient and retail services. The position oversees dietary aides, diet office associates, cooks, and student aides to ensure appropriate quantities and quality of food for patient meals, floor stock, room service, cafeteria, coffee shop, catering, and vending operations. The role may include cooking and preparing meals. It also supports cost containment, high sanitation standards, patient satisfaction, and quality improvement. This is a full-time supervisory position, primarily scheduled from 11:00 AM to 7:30 PM, Sunday through Thursday. Weekend and holiday coverage is needed as required.

Requirements

At least two years of supervisory experience in the food or hospitality industry.
Computer experience, including Microsoft Word, Excel, and PowerPoint, Outlook, email, and the Internet.
Willingness to participate in patient satisfaction programs and activities.
Interpersonal skills to handle confidential information and sensitive situations and work with diverse groups within and outside the organization.
Ability to work cooperatively with peers and supervisors to contribute to team productivity.
High school graduate or GED.
Serve Safe Certification required within 12 months of hire.

Nice To Haves

Hospital or healthcare institution experience.
Experience with CBORD, the Epic-interfacing nutrition software system.
Certified Dietary Manager (CDM) credential.

Responsibilities

Perform supervisor functions in accordance with Food & Nutrition Services operations, policies, and procedures.
Participate in all aspects of employee management.
Plan and conduct department service trainings.
Facilitate quality improvement initiatives and compile quality reports to support continued quality care.
Review and update Food & Nutrition manuals and forms, including work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, temperature logs, equipment manuals, and policies.
Oversee tray line, room service, catering, cafeteria, coffee shop, vending, and floor stock operations.
Conduct orientation for new Food & Nutrition personnel, including facility tours, training schedules, uniform guidance, policy introductions, job descriptions, equipment use, and safe food service practices.
Supervise the safe production and distribution of food.
Collaborate with cooks daily to ensure food items are prepared for tray line, room service, catering, cafeteria, coffee shop, and floor stock operations.
Ensure proper receiving and storage techniques are followed.
Participate in and guide employees in safe food production and delivery.
Demonstrate proper use of HACCP principles.
Meet at least weekly with the Food & Nutrition Services Management Team to review obstacles, goals, and critical success factors.
Attend and participate in staff meetings and huddles.
Demonstrate effective time management, flexibility, and priority setting.
Accept other duties and responsibilities as established by hospital administration.