Food Service Tech III
About The Position
The Food Service Supervisor is responsible for overseeing the daily operations of a large-scale food service department, ensuring the safe, efficient, and timely preparation and delivery of meals for patients, staff, and special events. This position supervises food production, cafeteria operations, diet kitchen services, bake shop activities, sanitation practices, and inventory control while ensuring compliance with food safety, infection control, and departmental policies. Responsibilities include directing and scheduling staff, training and coaching employees, monitoring meal quality and therapeutic diet compliance, overseeing cash handling and cafeteria operations, maintaining accurate food labeling and temperature records, and coordinating workflow to meet operational demands. The supervisor promotes a clean and safe work environment, manages quality assurance activities, supports menu and recipe development, participates in purchasing and supply management, and provides leadership in employee performance management and continuing education. This role also serves as the department leader in the absence of upper management, ensuring uninterrupted food service operations and high standards of customer service and regulatory compliance.
Requirements
- Knowledge of Food Service Management, employee supervision, and sanitation standards
- Good organizational skills
- Good communication skills
- Ability to read, write, and follow instructions
- Refer to Catawba Hospital Food Services Competency Assessment
Nice To Haves
- Previous experience in a healthcare setting is preferred.
Responsibilities
- Overseeing the daily operations of a large-scale food service department
- Ensuring the safe, efficient, and timely preparation and delivery of meals for patients, staff, and special events
- Supervising food production, cafeteria operations, diet kitchen services, bake shop activities, sanitation practices, and inventory control
- Ensuring compliance with food safety, infection control, and departmental policies
- Directing and scheduling staff
- Training and coaching employees
- Monitoring meal quality and therapeutic diet compliance
- Overseeing cash handling and cafeteria operations
- Maintaining accurate food labeling and temperature records
- Coordinating workflow to meet operational demands
- Promoting a clean and safe work environment
- Managing quality assurance activities
- Supporting menu and recipe development
- Participating in purchasing and supply management
- Providing leadership in employee performance management and continuing education
- Serving as the department leader in the absence of upper management
- Ensuring uninterrupted food service operations and high standards of customer service and regulatory compliance
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
