Job Description

Job Summary 

The Supervisor, Nutritional Services oversees the daily operations of food service activities to ensure high-quality nutrition services for patients, staff, and visitors. This role manages food production, meal delivery, sanitation standards, inventory control, and team member performance. The Supervisor ensures compliance with local, state, and federal food safety regulations, and works collaboratively with clinical and operational leaders to meet patient care and dietary goals. 

Essential Functions

Supervises daily food service operations, including meal preparation, distribution, and sanitation processes to ensure quality and timeliness. Provides direction and support to food service team members, including scheduling, training, and performance monitoring. Ensures compliance with health, safety, and sanitation standards as required by regulatory agencies (e.g., local health department, Joint Commission, OSHA). Monitors inventory levels and coordinates ordering, receiving, and storage of food and supplies. Addresses service concerns and implements corrective actions to resolve food quality, customer service, or operational issues. Supports implementation of therapeutic diets and nutrition guidelines in collaboration with clinical dietitians. Maintains documentation and records related to food safety, temperatures, production logs, and employee compliance. Provides hands-on support during peak periods or staffing shortages. Performs other duties as assigned. Complies with all policies and standards.

Qualifications

Associate Degree in Food Service Management, Nutrition, or related field preferred 3-5 years of experience in food service operations required 1-2 years of supervisory or lead experience in a healthcare or institutional setting preferred

Knowledge, Skills and Abilities

Knowledge of food safety regulations and sanitation procedures. Ability to supervise and motivate a team in a fast-paced environment. Strong organizational and time management skills. Effective verbal and written communication skills. Ability to maintain accurate records and complete documentation. Basic computer skills and familiarity with inventory and food service systems. Customer service orientation and ability to resolve conflicts professionally.