Supervisor Food & Nutrition

St. Luke's Health System•Boise, ID

About The Position

The Supervisor Food & Nutrition provides direct supervision, operational leadership, and coordination of food and nutrition service operations across assigned functional areas, including patient meal service, retail or cafeteria operations, catering, and culinary production. The role oversees daily operations, staffing, service excellence, regulatory compliance, operational efficiency, and quality standards while supporting staff development, performance management, workflow coordination, continuous improvement, and departmental goals. The position also provides administrative and operational support, including inventory management, reporting, audits, budget support, productivity monitoring, and assistance with developing and implementing department policies and procedures. It may assist with menu development, recipe standardization, food cost management, production planning, and operational improvement initiatives.

Requirements

Associate degree, completion of a two-year Culinary Arts Food Service program, or two additional years of experience in lieu of a degree.
Four years of relevant experience.
Must hold one of the following certifications: Experior Food Safety Certification; National Registry of Food Safety Professionals Certification (NRFSP); Food Handlers Certification; Certified Foodservice Professional Program (CFPP); Certified Dietary Manager (CDM); ServSafe Food Safety Certification; or National Restaurant Association Certification (NRA).

Responsibilities

Provide day-to-day supervision and operational oversight for assigned food and nutrition service areas, shifts, or functional operations.
Coordinate staffing assignments, schedules, workflow, and operational priorities to ensure timely, accurate, and efficient service delivery.
Monitor and enforce compliance with food safety, sanitation, infection prevention, workplace safety, cash handling, and regulatory standards.
Act as the primary escalation point for issues that exceed routine resolution pathways or require higher-level authority.
Provide leadership, coaching, mentoring, training, onboarding, and continuing education for staff.
Support performance management, including coaching, feedback, documentation, corrective action, conflict resolution, and performance evaluations.
Participate in recruitment, interviewing, hiring, onboarding, and retention activities.
Provide administrative and operational support, including inventory management, reporting, audits, budget support, and productivity monitoring.
Assist with developing and implementing department policies and procedures.
Assist with menu development, recipe standardization, food cost management, production planning, and operational improvement initiatives as assigned.
Model professionalism, accountability, teamwork, service excellence, and adherence to the organization's mission, vision, and values.
Perform other duties as assigned.