Nutrition Services Supervisor

Samaritan•Moses Lake, WA

10d•$80,500 - $108,070

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 Supervisor ensures high-quality service, regulatory compliance, staff performance, and efficient daily operations. The position 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 all levels of hospital management to provide quality services to patients, guests, and staff. The role requires an Associate’s degree in a food, culinary, or hospitality program, or a high school diploma plus five years of food-service leadership experience as a substitute. A current Washington State Food Handler’s Permit and a Certified Food Protection Manager credential recognized by Washington DOH are required within two months of hire. Candidates need previous management experience and healthcare experience with clinical knowledge of diets and modifications. Experience with diet software and POS systems is preferred. The role also requires food-safety knowledge, basic accounting knowledge, computer proficiency, strong communication and customer-service skills, sound judgment, leadership and culinary skills, and the ability to solve complex problems. Physical requirements include lifting or carrying up to 50 pounds and frequent standing, walking, lifting, reaching, kneeling, bending, stooping, pushing, and pulling.

Requirements

Associate’s degree in a food, culinary, or hospitality program, or a high school diploma and five years of experience in a food-service leadership role.
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, with strong leadership and management skills across professionals with varied skill levels and backgrounds.
Healthcare experience with 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.
Effective interpersonal and customer-service skills.
Critical-thinking skills, including independent problem-solving and logical, deliberate decision-making.
Accountability, safe judgment, and practice within legal and ethical guidelines.
Competency in caring for customers and patients across the age continuum.
Excellent leadership and culinary skills, with an approach that builds a high-trust culture, empowers employees, and fosters teamwork.
Initiative, creativity, and strong written and verbal communication.
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 heavy equipment and supplies.
Ability to communicate verbally and/or in writing to exchange information accurately with healthcare professionals, patients, families, and the public.

Nice To Haves

Knowledge of and experience using diet software and POS systems.
Bilingual English-Spanish ability.

Responsibilities

Ensure staff follow Federal, State, and County Food Code requirements.
Provide day-to-day leadership and oversight of patient food service, cashier activities, and retail service functions.
Plan and delegate work assignments in patient-service and retail areas, and fill in as required.
Direct workflow and staff assignments in non-production areas; address routine operational and staffing issues and escalate concerns when appropriate.
Monitor patient and retail service standards, accuracy, timeliness, and adherence to department procedures.
Ensure cash-handling, reconciliation, deposit, and internal-control procedures are followed and discrepancies are addressed promptly.
Coordinate catering requests, scheduling, communications, service requirements, and accurate, timely billing.
Collaborate with the Executive Chef on catering menu selection, timing, and operational feasibility.
Coach, train, and manage the performance of assigned employees.
Complete or coordinate assigned month-end documentation and reporting.
Maintain operational records and submit information accurately and 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 programmed and operating correctly to maintain patient safety.
Work with the Director to ensure compliance with organizational policies and procedures.
Assess professionals’ knowledge and skill levels and develop training focused on areas for improvement.
Participate in retail and patient satisfaction programs and activities.
Train staff on regulations so they can provide information to others who inquire.
Understand and operate within the Collective Bargaining Agreement.
Work with the Director on selection and orientation of non-production staff.
Assist with performance evaluations of the non-production team.
Recommend or conduct disciplinary action, including termination of production team members when necessary, in accordance with progressive discipline policy.
Assist in monitoring the Nutrition Services fiscal budget.
Maintain professional growth and development through seminars, workshops, and professional affiliations.
Follow safe work practices and policies, including those related to security, safety, MSDS, equipment, infection control, fire, disaster, safe lifting, and body mechanics; comply with organizational policies, procedures, and labor agreements.
Interact with team members and support groups courteously and efficiently in keeping with the organization’s values.
Maintain professional conduct and appearance consistent with job standards and the organization’s Professional Appearance Policy.
Handle additional accountabilities assigned by management in a manner that meets organizational standards.
May assume delegated authority from the Director during absences to maintain workflow, resolve escalations, and oversee the team.