Food Service Supervisor - Nutrition Services

Glens Falls Hospital•Glens Falls, NY

About The Position

The Food Service Supervisor oversees staff, food preparation, and meal delivery to ensure patients, visitors, and hospital employees receive safe, nutritious meals on time. The role helps manage the hospital food service department and ensures meals meet patients’ dietary needs and hospital safety standards. The supervisor oversees food service operations and sanitation, including temperature, portion-size, and quality checks; menu substitutions for therapeutic diets; equipment safety and use; and refrigerator stocking and cleanliness. The position also prepares staff schedules, monitors employee performance and attendance, maintains department documentation and quality assurance records, coordinates training, and supports customer service across patient units and the cafeteria. Additional duties include cash and register procedures, cafeteria marketing and signage, and coverage for inservices and special events.

Requirements

An AAS degree or at least three years of experience in institutional foodservice management.
Obtain ServSafe certification within six months of employment.
Good verbal and written communication skills, including listening ability.
Ability to incorporate foodservice knowledge into daily practices.
Knowledge across supervisory areas.
Computer literacy.
Ability to give directions in a timely manner.
Ability to identify staff comprehension levels for training purposes.

Responsibilities

Maintain food temperatures, portion sizes, and quality; make appropriate menu substitutions for therapeutic diets and monitor taste and temperature.
Ensure staff understand and complete their duties.
Coordinate with Engineering to ensure equipment is safe and train staff in its proper use.
Maintain sanitation and safety in the kitchen and cafeteria.
Check floor refrigerators for appropriate par levels, dates, cleanliness, neatness, and sanitation.
Work in the diet office and perform diet clerk duties.
Prepare and update weekly and daily staff schedules to maintain appropriate service levels.
Monitor and evaluate employee performance and attendance, taking or recommending corrective or improvement actions as needed.
Maintain current databases and quality assurance documentation, and make improvements as indicated.
Ensure test trays and patient and cafeteria surveys are completed on schedule; review results and implement changes to practices and procedures.
Identify staff training needs in collaboration with staff, nursing, patients, and other customers, with an emphasis on improving customer service and Press Ganey scores.
Track employee development through quizzes and observation, and develop a rewards system to motivate progression and participation.
Regularly inservice staff on departmental and organizational policy changes.
Work with the Department Manager and Production Manager to develop training and education programs.
Count cash and read out the register.
Provide exceptional customer service on patient units and in the cafeteria.
Cover inservices and provide marketing and signage for the cafeteria and clinical areas for special events and meetings.