Food Service Supervisor - Part Time

Guthrie Enterprise•Towanda, PA

20d•Onsite

About The Position

Guthrie Towanda Memorial Hospital is seeking a part-time Food Service Supervisor to oversee Food & Nutrition Services operations at the hospital and skilled nursing facility. This hands-on leadership role combines staff supervision with daily operational responsibilities supporting patients, residents, visitors, and caregivers across the Towanda campus. The supervisor works with Food & Nutrition leadership and remains actively involved in patient meal service, cafeteria operations, and food production. 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 provide appropriate quantities and quality of food for patient meals, floor stock, room service, cafeteria, coffee shop, catering, and vending operations. Duties may include cooking and preparing meals. The role supports cost containment, high sanitation standards, quality improvement, and a positive team environment while leading by example. This is a 20-hour-per-week position with a mix of day and afternoon shifts and required every-other-weekend coverage. The supervisor oversees approximately 10–15 team members across multiple shifts.

Requirements

At least two years of supervisor experience in the food or hospitality industry.
Computer experience, including Microsoft Office (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 to work with diverse groups inside and outside the organization.
Ability to work cooperatively with peers and supervisors to contribute to team productivity.
High school graduate or GED required.
ServSafe certification required within 12 months of hire.
Ability to lead by example, delegate responsibilities, address challenges proactively, and remain calm under pressure.

Nice To Haves

Hospital or health care institution experience.
Experience with CBORD, the Epic-interfacing nutrition software system.
Certified Dietary Manager (CDM) credential.
Experience in food service, hospitality, restaurants, healthcare dining, senior living, schools, universities, or other service-focused environments.

Responsibilities

Perform supervisor functions in accordance with Food & Nutrition department operations, policies, and procedures.
Participate in all aspects of employee management.
Plan and conduct service training for the department.
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 department 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, uniforms, department policies, job descriptions, equipment use, and safe food service practices.
Supervise safe food production and distribution.
Collaborate daily with cooks to ensure food is 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 the safe production and delivery of food.
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.
Accept other duties and responsibilities as assigned by hospital administration.
Demonstrate effective time management, flexibility, and priority setting in Food Service Management.
Support patient meal service, cafeteria operations, and food production activities through hands-on participation.