Supervisor Food Service (Patient Care)

Oversee daily food preparation, service, and sanitation while managing staff, providing training, and maintaining inventory to ensure customer satisfaction within budget. Direct storeroom clerks, cooks, and other Food and Nutrition Services team members, collaborating on infection control practices to maintain a safe, sanitary storage facility. Maintain adequate staffing for daily needs, assist with recruiting and hiring, assign staff and workload, and actively collaborate on menu development for patient, cafeteria, and catering services. Relay service level data to management based on communication with patients and staff. Requires two years of foodservice or one year of hospital nutrition experience, an RD or CDM within 24 months, and ServSafe certifications.