Supervisor Food & Nutrition

St. Luke's Health System•Nampa, ID

3d•Onsite

About The Position

The Supervisor Food & Nutrition supervises food service staff for assigned functions and the cafeteria. Depending on the incumbent’s assignment, the role may provide general oversight or specialize in patient, retail, catering, or production operations. Responsibilities include overseeing safety, quality, and regulatory compliance; supporting food preparation and service standards; and providing day-to-day operational leadership. The supervisor may assist with menu development, revisions, and food costing; budget and staffing coordination; and department policy and procedure development. The role also provides staff leadership, coaching, counseling, training, and performance support. The posting notes that it is an overview and may not reflect all duties and responsibilities.

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 at least one of the following: 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

Supervise food service staff for assigned organizational functions, patients, and/or the cafeteria.
Oversee staff safety and quality standards, including regulatory compliance.
Prepare foods requiring in-depth knowledge of culinary techniques, as applicable to production supervision.
Ensure the quality, continuity, preparation, portioning, and presentation of culinary services in accordance with system standards.
Assist the head chef or manager in producing meals and services by required deadlines and to company standards and customer satisfaction.
Follow food hygiene, health, and safety requirements; enforce sanitation regulations and safety standards.
Fill in for the Chef or manager in planning and directing food preparation as necessary.
Provide day-to-day oversight of food and nutritional services operations.
Recommend and assist with developing departmental policies and procedures according to regulatory standards.
Assist with menu development, revisions, and food costing as needed.
Assist with or maintain the budget for operational expenses.
Help coordinate schedules to maintain adequate staffing levels within the department budget.
Provide leadership, guidance, counseling, and continuing education to staff.
Select, develop, coach, mentor, and assess staff performance; help resolve conflicts and counsel staff when standards are not met.
Lead and mentor others, serving as a first point of escalation.
Participate in interviewing, training, and onboarding as needed.
Participate in performance improvement initiatives as needed.
Perform other duties and responsibilities as assigned.