Food Service Supervisor

The Supervisor utilizes resources to produce food for patients and customers. Assures adherence to FBI, HACCP, regulatory, contractual and safety compliance procedures, manages food supplies, food storage, menu adjustment, recipe and production quality assurance, employee productivity, and financial control of products.Education and TrainingHigh school graduate or equivalent.Associate degree or higher preferred.Dietary Manager Course (DMA) completion preferred.ServSafe level 1 or 2 required within 90 days of hire/transfer.ExperienceThree - five years of food service related experience.Other Skills, Competencies and QualificationsAbility to operate a computer.Must possess a valid driver''s license and have no more than 2 points within the last two year period; must have less than 4 points on license at time of hire.Must be able to be insured by hospital insurance for driving, if not may be terminated.Must report additional points obtained to HR within 48 hours of issue that may affect insurance eligibility (DUI).

Created: 2025-11-01