Dietary Supervisor

Responsibilities

• Supervise dietary staff and assist with training, mentoring, scheduling, and performance evaluations
• Oversee tray line operations, dining room service, and meal delivery to ensure timely and high-quality service
• Maintain compliance with food safety regulations, sanitation standards, infection control practices, and facility policies
• Monitor food, beverage, and equipment temperatures and address any variances promptly
• Manage inventory, order supplies, conduct audits, and document departmental activities
• Ensure proper food storage, quality control, and safe equipment operation
• Support the orientation and development of newly hired staff members
• Act as Food Service Director in absence and assist with departmental leadership as needed
• Participate in quality improvement initiatives and perform additional duties as assigned

Requirements

• Minimum education requirement: High School Diploma or equivalent; Graduate of a Food Service Program preferred
• Minimum experience requirement: 1 year working in food service; 6 months of food service supervisory experience preferred
• Strong leadership, mentoring, and team development skills
• Excellent organizational, communication, and customer service abilities
• Knowledge of food safety regulations, sanitation practices, and dietary operations
• Strong attention to detail and commitment to quality
• Adaptable, dependable, and able to effectively manage multiple priorities