The Food and Nutritional Services Supervisor oversees daily departmental operations to ensure safe, efficient, and compliant delivery of nutritional services in alignment with hospital policies and Joint Commission standards. Working closely with leadership, clinical dietitians, and staff, the supervisor manages purchasing, inventory control, scheduling, and documentation to support high-quality patient care. Responsibilities include supervising food procurement and storage, maintaining accurate records and reports, coordinating staff schedules, and supporting patient care through both onsite services and telehealth. The role also assists with patient interactions, appointment coordination, and follow-up education, requiring strong organizational, communication, and leadership skills.
Education
High School Diploma or GED
Experience
5 years in the hospitality field required. 2 years in a healthcare environment preferred.
Licenses, Certifications, and/or Registrations
CDM and Serv-safe certification preferred
Equipment, Tools, Work Aids
Computer, Cash Register, various kitchen equipment
Specialized Knowledge and Skills
US Foodservice computerized order/inventory system knowledge preferred
Approximate Work Schedule
Monday-Friday 6:30am-3:00pm. Weekends as Needed
