Food Services Supervisor

This position is offered by a reputable healthcare facility that operates a comprehensive food service department dedicated to supporting patient care through nutritional meal preparation and delivery. The establishment is known for its commitment to high standards of food safety, quality, and customer satisfaction, particularly in a hospital or clinical environment. They provide therapeutic and modified diets tailored to the medical needs of patients while also managing retail food operations for staff and visitors. The employer values strong leadership and operational management skills, aiming to maintain efficient and cost-effective food service operations that align with health regulations and organizational policies.

The role is a department manager position with a focus on overseeing daily food service operations, ensuring food preparation and distribution are executed promptly and safely. The manager is responsible for developing menus that meet therapeutic requirements and cost constraints, training staff, and managing vendor contracts. They ensure compliance with food safety standards including the Hazard Analysis and Critical Control Point (HACCP) program and initiate corrective action plans based on quality assurance data and customer feedback. The position demands strategic planning and operational oversight, including inventory control, staff supervision, and safety program maintenance. The manager also handles human resources duties such as coaching, performance reviews, hiring recommendations, and disciplinary actions.

Employment type is full-time, requiring a solid background in food service operations within a healthcare or hospitality setting. The ideal candidate should possess a high school diploma and at least three years of relevant experience, including leadership in food preparation, cashiering, and sanitation standards. They must obtain ServSafe Food Handler certification within one year of employment. Strong communication, computer literacy with Microsoft Office suite, organizational skills, and attention to detail are critical to success. Physical requirements include the ability to lift and carry heavy items, operate kitchen equipment safely, and work in varying environmental conditions. This role is pivotal to maintaining food service excellence and supporting the health outcomes of the facility's patients through effective nutritional support and operational management.