Supervisor, Dietary & Food Services

About the Role

This role focuses on support services functions, including dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization, and transportation. The position primarily involves supervising and performing dietary and food service duties such as preparing and serving meals, managing food inventories, scheduling vendor deliveries, and adhering to regulatory guidelines. This is a management role that oversees tactical and operational activities, supervising para-professional employees to ensure policies, practices, and procedures are followed.

Responsibilities

• Opens and closes the kitchen, prepares food following standardized recipes and Hazard Analysis Critical Control Point (HACCP) guidelines, and ensures appealing and cost-effective presentation and portioning.
• Reviews menus, prepares tallied amounts, adjusts as necessary, and completes sanitation assignments.
• Responds to issues concerning spoiled, unattractive, or unpalatable food in the café or patient line.
• Ensures food supplies meet acceptable standards upon delivery and monitors areas for safe equipment, reporting unsafe conditions to leadership.
• Prepares, cooks, and delivers function items as needed.
• Receives products from vendors following safety guidelines, stores items per HACCP standards, and completes inventory.
• Ensures proper storage of frozen and refrigerated food items, including labeling, dating, and marking of all prepared items according to department and HACCP standards.
• Practices and ensures compliance with accepted HACCP food production and handling principles.
• Completes cooking, cooling, and raw food temperature charts daily.
• Supervises the setup, service, and clean-up of meals for patients, café, and catering.
• Monitors, evaluates, and instructs staff in adherence to departmental policies and procedures.
• Inspects kitchen and cafeteria facilities and equipment for adherence to sanitation and safety standards.
• Participates in the development and implementation of policies and procedures, initiating disciplinary action when appropriate.
• Orders items as needed and ensures they meet quality standards, are properly stored, and rotated.
• Ensures completion of daily duties by production staff.
• Conducts in-service and orientation programs for staff as assigned.
• Understands dietary software for inpatients and troubleshoots issues as they arise.

Requirements

• High School diploma or equivalent.
• Required certification(s) based on location.
• One (1) year of food service experience.

Preferred Qualifications

• Associate’s Degree or Bachelor’s Degree.
• Three (3) years of food service experience in a healthcare facility with demonstrated leadership ability.
• ServSafe certification.
• Allergy Awareness certification.

Skills & Abilities

• Ability to read, write, and understand written and verbal instructions.
• Ability to read and interpret documents such as food service guidelines, safety rules, training programs, memos, and operating and maintenance instructions.
• Ability to speak effectively before groups of guests or team members.
• Ability to communicate needs and performance expectations in written form.
• Ability to perform closing procedures (counting & tracking currency).
• Understanding of HACCP food safety standards, including sanitary food handling principles to minimize potential for foodborne illness.
• Interpersonal skills necessary to interact with patients, patient care teams, and employees.

Physical Requirements

• Standing and walking for 95% of the day.
• Straining and lifting approximately 30 lbs.
• Manual dexterity using fine hand manipulation to operate a computer keyboard.
• Exposure to infectious diseases due to interacting with sick patients.
• Possible exposure to hazardous chemicals due to cleaning and sanitation.
• Exposure to heat, cold, steam, chemicals, and hot equipment.
• Frequent exposure to garbage and trash.
• Ability to see and hear patient diet changes, visually make these changes, hear comments, requests, and questions, and react accordingly.
• Ability to visually monitor all departmental activities, check patient diets, and meal trays.

Benefits

• Competitive salaries & benefits that start on day one.
• 403(b) retirement with company match.
• Tuition reimbursement.
• Free on-campus parking.
• Career growth opportunities.
• Guaranteed hours and set schedule.

Pay

Pay Range: $20.12 - $25.15

Schedule

• 40 hours per week.
• Hours between 6:30 AM - 8:30 PM.
• Every other weekend (Saturday-Sunday) and every other holiday required.

About Lowell General

For more than 125 years, Lowell General has served the Greater Lowell community with pride. We balance the first-rate care of a premier medical center with the warmth of a four-time Magnet®-recognized community hospital. As part of Tufts Medicine, our team of over 3,000 dedicated care providers offers complete, connected care when and where patients need it most.

Lowell General Hospital achieved its fourth Magnet Recognition in March 2025, awarded by the American Nurses Credentialing Center (ANCC) for excellence in nursing care. Magnet Recognition is the highest level of recognition for healthcare organizations dedicated to nursing excellence, professionalism, and patient-focused care. Only nine percent of hospitals in the United States have achieved Magnet status, and fewer than one percent have achieved a fourth consecutive designation.