Healthcare Dietary Supervisor & Kitchen Lead

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

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.