Supervisor Nutrition Services

Job Summary The Nutrition Services Supervisor is responsible for overseeing daily kitchen operations, food production, and service for patients, cafeteria, and special functions. This role ensures meals are prepared according to dietary requirements, safety standards are followed, and staff are trained and supported in delivering high-quality food service. Essential Functions - Supervises food preparation and service for patient meals, cafeteria, and catered events according to production sheets. - Ensures food quality, portion control, and proper temperatures are maintained per regulatory standards. - Demonstrates knowledge of therapeutic diets and ensures accuracy of patient menus based on prescribed dietary modifications and preferences. - Provides coaching and oversight to food service staff, participates in training, and ensures compliance with work procedures. - Monitors inventory, rotates stock, and ensures leftover and perishable foods are properly stored, labeled, and reused safely. - Ensures kitchen and service areas are cleaned and sanitized per daily, weekly, and monthly checklists. - Maintains equipment cleanliness and safety; promptly reports equipment malfunctions. - Follows and enforces infection control protocols, including proper hand hygiene, glove use, and food labeling. - Participates in safety drills and emergency preparedness activities as assigned. - Assists in evaluating and updating recipes and suggests new menu items. - Communicates with patients, families, and staff to address dietary concerns or complaints. - Demonstrates age-specific communication skills and awareness in patient interactions. - Completes incident reports, follows facility safety policies, and ensures staff wear required identification. Knowledge/Skills/Abilities/Expectations - Working knowledge of dietary restrictions, food production, and sanitation standards. - Ability to read, write, and communicate effectively with patients, visitors, and staff. - Strong organizational skills, leadership qualities, and attention to detail. - Understanding of infection control, hazard communication, and regulatory food service compliance. - Ability to train and mentor staff on departmental policies and procedures. Qualifications Education - High School Diploma or Equivalent including education equivalent to completion of secondary school or demonstrated ability to perform the essential functions of the role (preferred) Licenses/Certifications - None required. Experience - Minimum of one (1) year of experience as a cook or in food service operations required. - Prior supervisory or lead cook experience preferred. - Ability to work independently in a high-stress environment.