Supervisor, Food and Nutrition (Catering)

Manage and execute superior quality patient food and nutrition meal services by overseeing all aspects of patient meal delivery systems and maintaining inpatient par stock supplies. Direct staff development for supervisors, diet aides, and utility attendants while ensuring sanitation, infection control, and regulatory compliance with The Joint Commission and Department of Health standards. Collaborate with the Executive Chef and Clinical Nutrition Manager on menu assessment, recipe evaluation, and cost parameters, and conduct regular audits of food temperatures and statistical records. Prepare work schedules, handle promotions or disciplinary actions, and serve as a preceptor for dietetic interns and health career students.