Interim Food Service Supervisor

Good Shepherd Health Care•Hermiston, OR

2d•$24 - $36

About The Position

The Interim Food Service Supervisor is responsible for overseeing the daily operations of the food service area within the Nutrition Services Department. This position ensures high-quality, safety, and timely food and nutrition services are provided to patients, staff, and visitors in accordance with regulatory standards, hospital policies, and departmental procedures. The supervisor directs, trains, and evaluates food service staff; monitors compliance with sanitation, safety, and dietary regulations; and ensures efficient meal preparation and delivery, including patient trayline, retail cafeteria, daycare, catering, and other food service functions. The Interim Food Service Supervisor also serves as a working leader, actively participating in food service operations as needed, and collaborating with clinical nutrition and culinary teams to support quality improvement and enhance the patient and customer dining experience. Strong leadership, communication, and organizational skills are essential for success in this role.

Requirements

High School diploma or equivalent.
Serve-Safe Certification desired.
State of Oregon, Department of Health Food Handler’s License is required.
Must be registered in Oregon CBR, required for working in daycare setting.
Three years of experience within a commercial or institutional dining food service department managing and/or supervising a unit of food preparation and service staff (i.e., catering, food production, food distribution, dining center, soda bar or food bar). Completion of an institution management, food management, dietetic internship, or completion of an accredited culinary arts program may substitute for one year of the required experience.
Must be able to speak and write English and demonstrate basic math skills.
Ability to work with culturally diverse population.
Must be able to work weekends and evenings as needed.

Nice To Haves

Post high school culinary training/education preferred.

Responsibilities

Oversee the preparation, assembly, and delivery of patient trays, retail meals, and catered events.
Monitor food quality, temperature, portion control, and presentation to ensure consistency and compliance with standards.
Assign daily duties, develop work schedules, and adjust staffing levels based on operational needs.
Provide hands-on leadership, coaching, and performance feedback to food service staff.
Participate in hiring, training, evaluating, and disciplining staff as needed.
Monitor staff adherence to HACCP guidelines, infection control protocols, and safe food handling practices.
Conduct routine inspections of food prep and service areas for cleanliness and compliance with local, state, and federal health regulations.
Ensure timely meal service and effective coordination between kitchen, trayline, and delivery teams.
Identify workflow bottlenecks and implement improvements to optimize efficiency and reduce delays.
Respond to patient meal concerns and special requests in a professional and compassionate manner.
Maintain a visible presence in the department and foster a culture of service excellence for all customers, including patients, staff, and visitors.
Must be able to fill in all shifts in the department, including cook, baker, caterer, ambassador, cashier, dishwasher, etc. as needed to cover during times of short staffing.
Monitor food and supply inventory levels; communicate with purchasing staff or vendors to replenish stock as needed.
Minimize waste by ensuring proper rotation, labeling, and storage of food and supplies.
Work closely with dietitians and Nutrition Services staff to ensure patient meal accuracy, including therapeutic diets, allergies, and texture modifications.
Communicate trayline or production issues that impact patient satisfaction or safety.
Enforce department policies and assist in developing and updating standard operating procedures.
Support ongoing quality assurance and performance improvement efforts.
Utilize dietary software and electronic systems to manage patient information, tray tickets, menus, and inventory records.
Maintain logs, temperature records, cleaning checklists, and staff documentation as required.
Act as the point of contact for food service issues during assigned shifts, including weekends and holidays.
Fill in as needed in absence of lead supervisor, placing orders if necessary.
Assist with emergency meal planning and delivery in the event of service disruptions or hospital emergencies.
The employee supports the hospital mission, vision, values, policies, and procedures.
Participates in required education for DNV programs as applicable to position (reference program education curriculum).
Performs other related duties as assigned.