Nutrition Services Supervisor

Samaritan Healthcare•Moses Lake, WA

10d

About The Position

Under the direction of the Director of Nutrition Services, the Nutrition Services Supervisor provides operational leadership for patient food service, retail cashier functions, cash handling, floor stock, and assigned administrative processes. The role is accountable for service quality, regulatory compliance, staff performance, and efficient daily operations. The Supervisor shares frontline leadership responsibilities with the Executive Chef while maintaining primary accountability for patient and retail service operations. This is a full-time exempt position. The Supervisor works closely with hospital management and other department professionals to provide quality services to patients, guests, and staff. The role may assume delegated authority from the Director during absences to maintain workflow, resolve escalations, and oversee the team. The successful candidate is expected to support the organization’s mission, vision, values, and strategy and comply with its Professional Appearance Policy.

Requirements

Associate’s degree in a food, culinary, or hospitality program, or a high school diploma plus five years of experience in a food service leadership role as a substitute.
Current Washington State Food Handler’s Permit and a Certified Food Protection Manager credential recognized by Washington DOH, required within two months of hire.
Previous management experience and strong leadership and management skills working with professionals of varied skill levels and backgrounds.
Healthcare experience and clinical knowledge of diets and modifications.
Computer proficiency, including Microsoft Word, Excel, PowerPoint, Outlook, email, and the Internet; ability to create and manipulate Excel spreadsheets.
Working knowledge of a food safety program such as HACCP, ServSafe, or a comparable program.
Basic knowledge of business accounting practices.
Strong written, spoken, and listening communication skills, interpersonal skills, and customer service skills.
Critical thinking, independent problem-solving, logical decision-making, accountability, safe judgment, and the ability to work within legal and ethical guidelines.
Ability to care for customers and patients across the age continuum.
Excellent leadership and culinary skills, with a commitment to building a high-trust culture that empowers employees and fosters teamwork.
Initiative, creativity, outstanding written and verbal communication, and demonstrated ability to find creative solutions to complex problems.
Ability to lift or carry up to 50 pounds and perform considerable standing, walking, lifting, reaching, kneeling, bending, stooping, pushing, and pulling.
Ability to move or lift heavy equipment and supplies.
Ability to communicate verbally and/or in writing to exchange information accurately with physicians, nurses, healthcare professionals, patients, families, and the public.

Nice To Haves

Experience using diet software and point-of-sale (POS) systems.
Bilingual English-Spanish.

Responsibilities

Ensure staff follow all Federal, State, and County Food Code requirements.
Lead and oversee daily patient food service operations, cashier activities, and retail service functions.
Plan and delegate work assignments in patient services and retail areas, fill in as required, and direct workflow and staff assignments.
Address routine operational and staffing issues and escalate concerns as appropriate.
Monitor patient and retail service standards, accuracy, timeliness, and compliance with department procedures.
Ensure cash-handling, reconciliation, deposit, and internal-control procedures are followed and discrepancies are addressed promptly.
Coordinate catering requests, scheduling, communication, service requirements, and accurate, timely billing; collaborate with the Executive Chef on menu selection, timing, and operational feasibility.
Coach, train, and manage the performance of assigned employees, tailoring training to staff skill levels and areas for improvement.
Complete or coordinate assigned month-end documentation and reporting, and maintain accurate operational records submitted by established deadlines.
Support department procedures for inventory, financial controls, documentation, and operational reporting.
Collaborate with the Registered Dietitian to ensure the patient menu program is correctly programmed and operating safely.
Work with the Director to ensure compliance with organizational policies and procedures, and assist with selection and orientation of non-production staff.
Participate in performance evaluations of non-production team members and recommend or conduct disciplinary action, including termination of production team members when necessary, in accordance with progressive discipline policy.
Understand and operate within the Collective Bargaining Agreement and ensure compliance with labor agreements.
Participate in retail and patient satisfaction programs and activities, and train staff on regulations so they can answer inquiries.
Assist in monitoring the Nutrition Services fiscal budget.
Maintain professional growth through seminars, workshops, and professional affiliations.
Follow safe work practices and policies, including requirements related to security, safety, MSDS, equipment, infection control, fire, disaster, safe lifting, and body mechanics.
Interact courteously and efficiently with team members and support groups, maintain professional conduct and appearance, and handle additional management-assigned accountabilities to organizational standards.
During the Director’s absence, assume delegated authority as needed to ensure continuous workflow, resolve escalations, and manage team oversight.