Supervisor, Nutritional

Job Description

Job Summary

The Supervisor, Nutritional Services oversees the daily operations of food service activities to ensure high-quality nutrition services for patients, staff, and visitors. This role manages food production, meal delivery, sanitation standards, inventory control, and team member performance. The Supervisor ensures compliance with local, state, and federal food safety regulations, and works collaboratively with clinical and operational leaders to meet patient care and dietary goals.

Essential Functions

• Supervises daily food service operations, including meal preparation, distribution, and sanitation processes to ensure quality and timeliness.
• Provides direction and support to food service team members, including scheduling, training, and performance monitoring.
• Ensures compliance with health, safety, and sanitation standards as required by regulatory agencies (e.g., local health department, Joint Commission, OSHA).
• Monitors inventory levels and coordinates ordering, receiving, and storage of food and supplies.
• Addresses service concerns and implements corrective actions to resolve food quality, customer service, or operational issues.
• Supports implementation of therapeutic diets and nutrition guidelines in collaboration with clinical dietitians.
• Maintains documentation and records related to food safety, temperatures, production logs, and employee compliance.
• Provides hands-on support during peak periods or staffing shortages.
• Performs other duties as assigned.
• Complies with all policies and standards.

Leadership Responsibilities

• Supervision and Staff Management
  • Supervises, trains and oversees departmental staff.
  • Schedules employees to ensure effective use of resources. Consults with Manager or Director on staffing issues.
  • Assists with and contributes to performance evaluations and goal setting.
• Strategic Planning and Financial Oversight
  • Assists in managing departmental budget ensuring cost-effective operations while maintain high quality service.
  • Monitors expenditures, ensuring cost-effective delivery of services.
  • May contribute to evaluation and implementation of new technologies to enhance operational efficiency.
  • May contribute to development of departmental policies, procedures and protocols.
• Quality Assurance and Regulatory Compliance
  • Ensures compliance with all relevant regulatory bodies.
  • May participate in audits, inspections and accreditation processes as applicable.
  • Follows established quality control practices to ensure accuracy, consistency and safety.
• Collaboration and Communication
  • Works closely with leadership teams to coordinate and improve service delivery.
  • Stays up-to-date with industry advancements, new technologies, and regulatory changes.
• Staff Responsibilities
  • May work in a staff role, when required. Ensures that duties and responsibilities are fulfilled while meeting all competencies established for that job.

Qualifications

• Associate Degree in Food Service Management, Nutrition, or related field preferred
• 3-5 years of experience in food service operations required
• 1-2 years of supervisory or lead experience in a healthcare or institutional setting preferred

Knowledge, Skills and Abilities

• Knowledge of food safety regulations and sanitation procedures.
• Ability to supervise and motivate a team in a fast-paced environment.
• Strong organizational and time management skills.
• Effective verbal and written communication skills.
• Ability to maintain accurate records and complete documentation.
• Basic computer skills and familiarity with inventory and food service systems.
• Customer service orientation and ability to resolve conflicts professionally.