Dietary Supervisor

Cibola Hospital; Grants (NM); On-site; USD 42,000 - 64,000; Full time

Job summary

Cibola Hospital is seeking a Dietary Supervisor to provide daily leadership in the kitchen, supervise staff, and ensure compliance with food safety standards. The role supports the CDM and can act as person in charge when the CDM is unavailable, ensuring meals for inpatients, employees, and community customers are prepared safely and on time.

Responsibilities include supervising food production, monitoring portions and diet orders, and coordinating with other departments.

Qualifications

• High school diploma or GED required.
• Coursework in culinary arts, food service management, or a related field preferred.
• At least 2 years of institutional, healthcare, or high‑volume food service experience required.
• At least 1 year of lead or supervisory experience preferred.
• Knowledge of therapeutic diets and healthcare food service preferred.

Responsibilities

• Directs and monitors daily kitchen operations, staff assignments, and meal service timelines.
• Reinforces expectations, monitors daily tasks, and promotes teamwork and accountability.
• Acts as the main link between the CDM and Dietary staff, escalates concerns as needed.
• Assists with scheduling, call-off coverage, shift adjustments, and timecard reviews.
• Trains, cross-trains, and orients new Dietary employees.
• Oversees patient trays, therapeutic diets, cafeteria meals, and special functions.

Skills

Leadership

Communication

Time management

Staff supervision

HACCP knowledge

Problem solving

Basic computer skills

Education

High school diploma or GED

Culinary arts / food service coursework

Job description

Reports To Dietary Manager

Employment Status Full-Time, Non-Exempt (Hourly)

Schedule Early morning, day, weekend, and holiday rotation based on department needs

POSITION SUMMARY

The Dietary Supervisor provides daily leadership in the kitchen and supports the CDM. The role oversees food production, supervises Dietary staff, and makes sure department policies, procedures, and food safety standards are followed every shift. It makes sure meals are prepared safely, accurately, and on time for inpatients, employees, and community customers. When the CDM is unavailable, the Kitchen Supervisor acts as the person in charge. This frees the CDM to focus on regulatory compliance, budgeting, staffing, menu management, and other administrative work.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Supervision and Leadership

Directs and monitors daily kitchen operations, staff assignments, and meal service timelines.

Reinforces expectations, monitors daily tasks, addresses concerns as they come up, and promotes teamwork and accountability.

Serves as the main link between the CDM and Dietary staff, and escalates personnel, operational, and safety concerns.

Acts as the person in charge when the CDM is absent. May give performance input to the CDM, but has no authority to hire or terminate.

Helps with scheduling, call-off coverage, shift adjustments, and timecard review in Paylocity.

Trains, cross-trains, and orients new Dietary employees using the Dietary Orientation Guide.

Food Production and Service

Oversees preparation of patient trays, therapeutic and modified diets, cafeteria meals, the salad bar, and special functions.

Makes sure recipes, portion control, menus, diet orders, and food preferences are followed accurately.

Checks tray accuracy and meal delivery times. Resolves late trays, guest trays, and diet discrepancies.

Works hands‑on on the line and fills in for cooks or other Dietary positions as needed.

Food Safety, Sanitation, and Infection Prevention

Enforces food safety, sanitation, and infection control standards based on CDC, Joint Commission, and New Mexico health department rules.

Monitors and documents temperatures for food storage, holding, and dishwashing every day, and takes corrective action when readings fall outside the limits.

Makes sure food is labeled, dated, stored, and rotated correctly, and that cleaning schedules are completed.

Enforces dress code, hair restraint, hand hygiene, and personal hygiene rules, including unannounced inspections.

Makes sure PPE and isolation meal‑service procedures are followed for patients on transmission‑based precautions.

Inventory, Equipment, and Operations

Helps with ordering, receiving, inventory counts, and stock rotation. Helps reduce waste and control food costs.

Makes sure kitchen equipment is used, cleaned, and maintained safely. Reports needed repairs to Plant Operations.

Takes part in survey readiness, quality improvement activities, and department meetings.

Reports incidents, accidents, and hazards promptly using hospital reporting procedures.

Other

Follows CGH policies, HIPAA, the Code of Conduct, and the Compliance Program.

Performs other duties as assigned.

Requirements

Education

High school diploma or GED required.

Coursework in culinary arts, food service management, or a related field preferred.

Experience

At least 2 years of institutional, healthcare, or high‑volume food service experience required.

At least 1 year of lead or supervisory experience preferred.

Knowledge of therapeutic diets and healthcare food service preferred.

Licenses and Certifications

ServSafe Food Protection Manager (or an equivalent ANSI‑accredited certification) required within 90 days of hire.

New Mexico Food Handler card required at hire.

Certified Food Protection Professional (CFPP) or Certified Dietary Manager (CDM) credential preferred.

Knowledge, Skills, and Abilities

Strong knowledge of food safety, sanitation, and HACCP principles.

Able to lead, motivate, and hold staff accountable in a professional way.

Strong organization, time management, and problem‑solving skills.

Basic computer skills, including timekeeping, scheduling, and inventory systems.

Effective communication with staff, patients, nursing, and leadership.