Supervisor, Food & Nutrition Services

Emory•Atlanta, GA

About The Position

The Food Service Supervisor oversees daily shift operations within assigned areas of the Food Service department, ensuring efficient, safe, and high-quality service delivery. The role supervises staff and operations across functions such as patient meal service, retail food services, food production, catering, sanitation, and dishwashing. The Supervisor coordinates daily activities, assigns work, and ensures compliance with departmental policies and food safety standards while promoting a positive and productive work environment.

Requirements

High school diploma or equivalent.
At least five years of food service experience.
ServSafe Certification, or must obtain it within six months of hire.
Strong leadership and team management skills.
Knowledge of food service operations, sanitation, and safety standards.
Ability to manage multiple priorities in a fast-paced environment.
Strong communication and interpersonal skills.
Ability to train, coach, and develop staff effectively.
Attention to detail and commitment to quality service.

Nice To Haves

Dietetic Manager Certification may be required for some positions.
Hospital Service Supervisor Certification may be required for some positions.
Dietetic Technician Registration may be required for some positions.

Responsibilities

Oversee daily operations in assigned areas, including patient tray assembly or room service lines, retail food services, cash handling, food production, catering, call center operations, sanitation, and dishwashing.
Ensure smooth workflow and operational efficiency across assigned areas.
Assign daily work duties based on staffing needs and operational demands.
Train, develop, and coach staff to ensure performance standards are met.
Conduct performance evaluations and provide ongoing feedback.
Address employee concerns and administer corrective or disciplinary actions as needed.
Promote a positive, team-oriented work environment.
Ensure adherence to departmental policies, procedures, and food safety standards.
Monitor compliance with sanitation, safety, and infection control guidelines.
Maintain quality standards for food preparation, service, and presentation.
Perform other duties as assigned to support food service operations and departmental goals.