Supervisor, Nutrition and Food Services - Sanford Medical Center - FT

Sanford Health•Fargo, ND

About The Position

Sanford Health is hiring a Supervisor, Nutrition and Food Services to oversee employee performance, staffing, scheduling, training, and regulatory compliance in a healthcare food service department. The role works an 8-hour day shift, typically 6:30 a.m.–3:00 p.m., Monday through Friday, with occasional weekend coverage or adjusted hours due to staffing. The position requires at least 80 hours every two weeks and is eligible for PTO and health benefits. The supervisor ensures food supplies are available for planned menus; writes, tests, and implements recipes; and advises on food appearance, taste, and sanitation. The role supports hiring and employee performance processes, develops staff, conducts meetings and follow-ups, delegates responsibilities, manages conflict, and promotes quality and productive collaboration. Basic office equipment and computers are used.

Requirements

High school degree or equivalent.
At least two years of experience in the food service or food production industry.
Effective listening and verbal communication skills.
Ability to adapt to changing work demands and maintain composure under pressure.
Skills using basic office equipment and computers.

Nice To Haves

Certified Dietary Manager (CDM) certification through the Association of Nutrition and Foodservice Professionals, or registered dietitian qualification.
Some departments may require CDM certification within two years of hire.
Depending on certifications, Serve Safe certification may be required within one year of hire.

Responsibilities

Supervise the quality of employee performance and hold staff accountable for assigned tasks and productivity.
Assist with interviewing, hiring, counseling, disciplining, and performance reviews in accordance with healthcare organization requirements.
Assist in training new staff and developing existing staff.
Oversee staffing adequacy and scheduling issues.
Ensure the department meets regulatory requirements.
Ensure adequate food supplies are ordered and available to produce planned menus.
Write, test, and implement new and standardized recipes within guidelines.
Advise on the appearance, taste, and sanitation of food.
Conduct meetings and perform follow-ups as needed.
Demonstrate leadership and management skills, delegate responsibilities, and manage conflict and negotiation.
Communicate effectively with staff, families, and students.
Collaborate positively and turn difficult interactions into productive ones.
Support an environment that meets organizational quality goals using quality management methods, tools, and techniques.