Supervisor Foodservice
About The Position
The Supervisor Foodservice maintains and administers established department operational systems, supports the operational needs of staff, and contributes to the development of new systems as an active member of the management team. The role focuses on efficient daily operations, process improvement, service quality, and staff satisfaction within the foodservice department. The supervisor directs storeroom clerks, cooks, and other Food and Nutrition Services (FNS) team members. The role collaborates on infection-control practices to maintain a safe, sanitary, and orderly storage facility; communicates with patients, staff, and customers about the services they receive; and shares relevant feedback with management and staff. The supervisor also helps maintain adequate, cost-efficient staffing, supports recruiting and hiring, manages staff performance, assigns workloads according to changing priorities, and collaborates on menu development for patient, cafeteria, and catering services. Other duties may be assigned by the leader.
Requirements
- Two years of experience in foodservice or one year of hospital nutrition experience.
- Associate degree or an equivalent combination of education and experience.
- Registered Dietitian or Certified Dietary Manager credential within 24 months.
- ServSafe Food Protection Manager certification upon hire.
- ServSafe Allergen (ServSafe Gen) certification within 60 days of hire.
Responsibilities
- Maintain and administer established Foodservice department operational systems and contribute to developing new systems.
- Provide for the operational needs of staff and direct storeroom clerks, cooks, and other FNS team members.
- Collaborate in implementing and sustaining infection-control practices to maintain a safe, sanitary, and orderly storage facility.
- Maintain communication with patients, staff, and customers regarding FNS service levels, and relay information to management or staff as needed.
- Maintain adequate staffing for daily needs while reflecting cost efficiency.
- Assist with recruiting and hiring staff and manage staff performance.
- Assign staff and workloads while responding to changing daily operational priorities.
- Collaborate in developing menus for patient, cafeteria, and catering services.
- Perform other duties as assigned by the leader.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
