Supervisor-Food Services (Non-Exempt)

About the Role

Under the supervision of Food Services management, the Hospital Food Service Supervisor assists in coordinating department development, planning, organizing, staffing, and supporting operations and personnel in the kitchen, cafeteria, catering, Patient Call Center, and Patient Room Service. In collaboration with all leadership, this role achieves core and secondary responsibilities to provide continuous excellent service to Mercy patients, guests, and co-workers. Duties are performed in a manner consistent with Mercy’s mission, values, and Service Standards.

Responsibilities

• Assist in planning, organizing, and directing operations in Food and Nutrition Services.
• Support staffing and personnel management in the kitchen, cafeteria, catering, Patient Call Center, and Patient Room Service.
• Collaborate with leadership to ensure excellent service delivery to patients, guests, and co-workers.

Requirements

• High school diploma or equivalent. In lieu of education, at least 2 years of lead or leadership experience may be considered.
• Preferred: Associate’s degree or above.
• Preferred: 2 years of experience in food service, acute care, or hospitality settings.
• Washington: Serve Safe Manager certification within 90 days of hire.
• Preferred Washington certification: Certified Dietary Manager (CDM).

Physical Demands

• Minimal: Kneeling or crouching, carrying less than 20 lbs, pushing/pulling less than 12 lbs of force, pinch grip, data entry.
• Occasional: Balancing on slippery surfaces.
• Continuous: Gripping less than 30 lbs, hand coordination.

Benefits

• Medical, dental, and vision coverage.
• Paid time off.
• Tuition support.
• Matched retirement plans for team members working 32+ hours per pay period.