Food Service Supervisor - Evenings

About the role

Guthrie Robert Packer Hospital is seeking a Food Service Supervisor to lead evening Food & Nutrition Services operations during one of the department's busiest and most important shifts. In this role, you'll help ensure patient meal service, cafeteria operations, and catering activities run smoothly while providing hands-on leadership and support to frontline staff throughout the hospital. This position is ideal for someone who enjoys being actively involved in daily operations, solving problems in real time, and helping a team finish each day strong. You'll work closely with Food & Nutrition Services leadership while serving as a key resource for employees during evening hours.

The Dietary Supervisor is responsible for safe and efficient food service practices for patient and retail services. This position oversees dietary aides, diet office associates, cooks and student aides in order to provide proper quantities and quality of food for the production of patient meals, floor stock, room service, cafeteria, coffee shop, catering and vending operations. This position may include cooking and preparing meals for service. As a member of the food and nutrition team, maintains cost containment, high sanitation practices, takes initiative and leads by example.

Schedule

• Full-time supervisory opportunity
• Primarily 11:00 AM – 7:30 PM shift
• Sunday through Thursday schedule
• Weekend and holiday coverage as needed
• Oversees daily evening operations across patient dining, retail food services, and catering support
• Provides leadership, coaching, and operational guidance to Food & Nutrition Services staff

Responsibilities

• Performs supervisor functions according to food and nutrition department operations, policy and procedure
• Participates in all aspects of employee management
• Plans and conducts service trainings for the department
• Facilitates quality improvement initiatives and compiles quality reports to ensure continued quality care
• Reviews and updates food and nutrition manuals and forms (daily work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, temperature logs, equipment manuals, and food and nutrition policies)
• Oversees tray line, room service, catering, cafeteria, coffee shop, vending and floor stock operations
• Conducts orientation programs for all new food and nutrition personnel, including facility tour, training schedule, uniform, introduction to policies, job description, proper use of equipment and safe food service practices
• Supervises the safe production and distribution of food
• Collaborates with cooks daily to ensure all food items are prepared for tray line, room service, catering, cafeteria, coffee shop and floor stock operations
• Ensures proper receiving and storage techniques are followed
• Participates and guides employees in safe production and delivery of food
• Demonstrates proper use of HACCP principles
• Meets at least weekly with the Food and Nutrition Services Management Team to review obstacles, goals and critical success factors
• Attends and participates in staff meetings and huddles
• Demonstrates willingness to accept other duties and responsibilities as established by hospital administration
• Demonstrates effective time management, flexibility, and priority setting in Food Service Management

Requirements

Experience

• Minimum two years supervisor experience in the food/hospitality industry
• Experienced with computers: Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and the Internet
• Willing to participate in patient satisfaction programs/activities
• Interpersonal skills to handle confidential information, sensitive situations, and ability to work with diverse groups within and outside the organization
• Ability to work cooperatively with peers and supervisors to contribute to overall team productivity
• Hospital or health care institution experience preferred but not required
• Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required
• CDM (Certified Dietary Manager) preferred but not required

Education, License & Certification

• Serve Safe Certification required within 12 months of hire
• High School graduate (or GED) required

Qualifications

• Enjoys leading teams in a fast-paced service environment and takes pride in creating a positive experience for customers, patients, and staff
• Background in food service, restaurants, hospitality, healthcare dining, higher education dining, senior living, or retail food operations
• Organized, dependable, and comfortable making decisions while balancing employee support, customer service, and operational priorities
• Enjoys mentoring others, maintaining high standards, and staying engaged in day-to-day operations

Benefits

• Medical, dental, and vision plan options
• PTO and holiday benefits
• 403(b) retirement plan with employer match
• Employer-paid life insurance and disability coverage
• Opportunities for career growth and advancement
• Build leadership experience within a large healthcare system
• Play a key role in maintaining patient satisfaction and service excellence
• Collaborative work environment with an experienced leadership team
• Stable healthcare setting with long-term career opportunities