Food and Nutrition Supervisor – Healthcare Tray Line

About the Role

Nashville General Hospital is seeking a dependable Full-Time Food and Nutrition Supervisor to oversee healthcare tray line operations. This role requires a flexible schedule, including rotating weekends.

Responsibilities

• Supervise daily tray line operations and meal service activities.
• Ensure patient trays are assembled accurately according to prescribed diets and menu selections.
• Monitor tray line workflow to maintain efficiency and meal delivery schedules.
• Train, coach, and evaluate food service employees on departmental procedures and performance standards.
• Verify compliance with food safety, sanitation, and infection control guidelines.
• Conduct routine inspections of food preparation, storage, holding temperatures, and serving areas.
• Collaborate with Registered Dietitians, Nursing staff, and Food Service personnel to address patient dietary concerns.
• Maintain accurate production records, temperature logs, sanitation reports, and staffing documentation.
• Assist with scheduling, staffing assignments, and departmental coverage.
• Investigate and resolve patient meal service complaints promptly and professionally.
• Ensure compliance with all federal, state, local, and healthcare regulatory requirements, including Joint Commission and CMS standards.
• Participate in quality improvement initiatives and departmental meetings.
• Assist with inventory control, ordering, and cost management activities.

Requirements

• High school diploma or GED.
• Minimum of 2-3 years of food service experience in a healthcare, hospital, long-term care, or institutional setting (preferred).
• Previous supervisory or leadership experience (preferred).
• Current ServSafe Manager Certification required or to be obtained within the first year of employment.
• Knowledge of therapeutic diets, food safety regulations, HACCP principles, and sanitation standards.
• Strong communication, organizational, and leadership skills.
• Ability to work in a fast-paced healthcare environment.

Preferred Qualifications

• Experience with electronic diet office systems and healthcare food service software.
• Experience in a hospital, restaurant, or hospitality setting.
• Experience with patient meal service and tray line management in a hospital setting.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 30-50 pounds occasionally.
• Frequent bending, reaching, pushing, and pulling.
• Ability to work in hot, cold, and fast-paced kitchen environments.

Key Competencies

• Leadership and team development
• Food safety and regulatory compliance
• Patient-focused service
• Problem-solving and decision-making
• Time management and organization
• Quality assurance and attention to detail
• Basic computer and scheduling skills
• Strong conflict resolution