Spvr - Food Svcs - Non-Retail

LifeBridge Health is a dynamic, purpose-driven health system that redefines care delivery across the mid-Atlantic region and beyond. Anchored by a mission to improve the health of the communities it serves, LifeBridge Health is known for its commitment to innovation, patient-centered care, and community engagement. The system includes five leading centers in the Baltimore metropolitan area: Sinai Hospital of Baltimore, Grace Medical Center, Northwest Hospital, Carroll Hospital, and Levindale Hebrew Geriatric Center and Hospital. Employing over 14,000 professionals and operating more than 130 care locations, LifeBridge Health delivers care for approximately two million patient visits annually. The organization's culture emphasizes compassion, courage, and urgency, enabling teams to collaboratively and bravely advance healthcare futures. LifeBridge Health thrives on diversity and inclusion, complying with all federal civil rights laws and making no distinctions on the basis of race, color, national origin, age, disability, sex, or sexual orientation and gender identity or expression.

The Supervisor - Food Services - Non-Retail position at Sinai Hospital (part of LifeBridge Health) is a full-time managerial role with a weekend commitment, featuring variable shifts and hours. The position offers an hourly wage range of $19.10 to $28.65, depending on experience. The role is pivotal in overseeing the daily operations of the Food and Nutrition Department’s Main Kitchen, ensuring compliance with regulatory standards and quality benchmarks. This supervisory role operates under limited supervision, directing staff to maintain high standards of patient meal services in line with Sodexo's AYR (At Your Request) Patients' Room Service program. The Supervisor must ensure all operations meet federal, state, and hospital-specific policies and regulations.

Responsibilities extend beyond management to include conducting audits for tray accuracy and sanitation, implementing test trays and meal rounds, managing safety and sanitation standards, and coordinating equipment maintenance and repairs. The role is also essential in fostering positive patient and staff interactions, acting as a liaison to enhance customer service experiences, and responding promptly and professionally to patient requests. Training new employees, supporting department meetings, and maintaining a professional and safe work environment are also core components of the role. This position demands exemplary leadership skills, a commitment to quality and safety, and excellent communication abilities to ensure the well-being and satisfaction of patients within the hospital’s food and nutrition services department.