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Oregon Health & Science UniversityPosted 25 months ago

Supervisor, Patient Food Service

On-sitePortland, Oregon, United States

Full TimeHigh School Or EquivalentLarge

Job Summary

Direct in-unit supervision of food service operations during all meal periods, ensuring highest standards of patient/customer service, cleanliness, and food quality. Supervise staff on cooking, serving, bussing, barista duties, cleaning, cashiering, and the Room Service Program while monitoring HACCP and quality control checks. Manage food lines, grab-and-go items, cash handling, and point-of-sale transactions. Lead teams to provide memorable experiences through direct patient satisfaction assessments and supervisory rounding. Develop and implement operational programs, prepare required reports for management, and present a positive role model. Work long hours as needed, including days, evenings, weekends, and holidays, with on-call availability. Maintain product standards for merchandising, stocking, and rotating while supporting sustainability efforts through recycling participation.

Required Qualifications

  • High school diploma /GED
  • Minimum of 5 years lead or supervisory experience
  • Current ServSafe certification or equivalent
  • Good understanding of budget and forecasting, Cost of Goods sold (COGS), labor cost, hiring, and discipline of employees, customer service, menu development and leadership
  • Must have the ability to communicate with patients, staff, visitors, and all levels of management
  • Exposure to a variety of food products, restaurant grade chemicals, heat, cold and loud noise
  • Exposure to a large amount of people on a daily basis
  • Must be able to work long hours as needed
  • Must be available on an on-call basis
  • This position works days, evenings, weekends, and holidays as needed

Desired Qualifications

  • Bachelor's Degree or Masters
  • 5-8 years for food service, retail, or healthcare supervisory experience
  • Previous experience in creating budgets, forecasts, customer service, hiring and discipline of employees as well as prior work with union contracts
  • Knowledge of therapeutic menus for patients

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