Food Service Supervisor

St. Mary's Medical Center•Blue Springs, MO

15d•Onsite

About The Position

We are seeking a Food Service Supervisor, sometimes referred to as a Nutrition Services Supervisor, Food & Nutrition Services Supervisor or Dietary Supervisor. The Food Service Supervisor in our hospital oversees the preparation and delivery of patient meals, ensuring they meet doctor-ordered diets and coordinating meal timing with treatments and procedures. The Food Service Supervisor will manage kitchen staff, enforce food safety and sanitation standards, monitor quality and patient satisfaction, and oversee inventory and non-patient food services. Shifts Available: Days Employment Type: Full-time Hours: 8-hour shifts – 6:00am to 7:00pm Location: St Mary’s Medical Center – Blue Springs, MO Here are some of the benefits of working at Prime Healthcare: Health, dental, and vision insurance options Paid vacation, sick time and holidays Bereavement leave, FMLA and other leave options Employer 401K options Tuition reimbursement options Life, disability, and other insurance options Many other amazing benefits

Requirements

High School Diploma or Equivalent
Food Safety Certification from an accredited organization and maintain current
Two (2) years experience in food service operations
Ability to use PC

Nice To Haves

Certified Dietary Service Supervisor preferred

Responsibilities

Oversee preparation and delivery of patient meals, ensuring they meet doctor-ordered diets and coordinating timing with medications, tests, and procedures. Handle special requests and tray issues
Manage kitchen staff, tray line workers, and food service aide, assign tasks, schedule shifts, cover callouts, train on food safety, and monitor performance
Enforce food safety and sanitation standards, maintain compliance with health regulations, and monitor temperatures, cleaning logs, and storage
Conduct tray accuracy checks, address patient meal concerns, collaborate with dietitians and nursing staff, and adapt menus for medical, cultural, or religious needs
Track food supplies and equipment, reduce waste, plan production, and oversee cafeteria or retail food services for staff and visitors