Interim Food Service Supervisor

The Nutrition Services Department operates within a prominent healthcare setting and focuses on delivering exceptional food service to patients, staff, and visitors. This department is essential to the overall hospital experience, responsible for providing nutritious, safe, and high-quality meals while complying with rigorous health regulations and dietary guidelines. Known for its commitment to quality and safety, the department plays a critical role in supporting the health and recovery of patients by ensuring that dietary needs are met with precision and care. Employees benefit from employer-paid benefit premiums for medical, dental, and vision coverage, emphasizing the organization’s investment in its team’s well-being. This position offers a competitive pay range of $24.43 to $36.36 per hour, reflecting the specialized nature and responsibility of the role. The role is a temporary position, offering a full-time schedule of 40 hours per week with varied shifts to accommodate the dynamic nature of healthcare food service operations.

The Interim Food Service Supervisor holds a pivotal leadership position within the Nutrition Services Department, overseeing the daily operations of the food service area. This role entails comprehensive responsibility for managing food preparation, assembly, and delivery across a variety of food service functions including patient trayline, retail cafeteria, daycare services, and catering events. The position demands strong leadership, organizational, and communication skills as the supervisor directs, trains, and evaluates food service staff, ensuring compliance with sanitation, safety, and dietary regulations. The supervisor is accountable for maintaining high standards of food quality, portion control, and presentation, guaranteeing that meals meet hospital policies and regulatory requirements consistently.

Beyond management duties, the Interim Food Service Supervisor actively participates as a working leader, stepping in to support food service operations whenever necessary. This includes roles such as cook, baker, caterer, ambassador, cashier, or dishwasher during periods of staff shortages. Collaboration with clinical nutrition and culinary teams is crucial to enhance patient dining experiences and to support quality improvement initiatives. The supervisor engages in workforce management by assigning duties, developing schedules, and optimizing staffing to meet operational demands effectively.

A key aspect of the role involves monitoring compliance with HACCP guidelines, infection control protocols, and safe food handling practices while conducting regular inspections for cleanliness and health regulation adherence. The supervisor also plays an important role in inventory management, coordinating with purchasing staff to replenish supplies and minimize waste through proper storage and rotation.

The position requires proficiency in utilizing dietary software and electronic systems for managing patient information, tray tickets, menus, and inventory records, ensuring seamless food service delivery. Maintaining logs, temperature records, and cleaning checklists forms part of essential documentation duties to uphold quality assurance and safety standards.

The Interim Food Service Supervisor serves as the primary contact for food service issues during assigned shifts, including weekends and holidays, and may fill in for the lead supervisor as needed. Additional responsibilities include assisting with emergency meal planning in the event of hospital emergencies or service disruptions. The role supports the hospital's mission, vision, values, and policies, contributing to ongoing training and education, particularly in programs related to hospital standards and accreditation. This is a physically demanding position that requires the ability to lift weights up to 50 pounds, perform continuous walking and standing, and accommodate dynamic workload requirements in a fast-paced healthcare food service environment.