Hospital Food Service Supervisor: Menu & Team Lead

Trinity Health MI; Pontiac (MI); On-site; USD 65,000 - 85,000; Full time

Job summary

Trinity Health MI in Michigan is seeking a lead Food/Nutrition Services professional to plan and implement patient and guest food service programs. You will develop policies, select candidates, and train staff while ensuring regulatory compliance and cost targets.

You will oversee new menu concepts, research recipes, prepare purchasing lists, and ensure timely production and high-quality meals. This role emphasizes heart-healthy cooking and ongoing staff development.

Qualifications

• Interpersonal skills to communicate with guests and staff.
• Ability to read, write, and perform basic arithmetic in recipe prep.
• Creative skills to prepare and present fine foods.
• Understanding of modified and special diets for patient needs.
• Strong knowledge of recipes and proper portioning for nutrition.

Responsibilities

• Acts as liaison to departments to ensure fast response to patient and customer concerns.
• Trains and develops staff for customer service excellence.
• Supervises hiring, orientation, training, coaching and performance evaluations.
• Communicates expectations and monitors staff performance.
• Develops staff personal development plans for growth.
• Plans hours of operation and staffing models.
• Ensures daily operations meet quality standards.
• Assists with budget, FTEs and supplies; supports cost targets.
• Designs new menu plans aligned with culinary trends and heart-healthy cooking.
• Keeps recipes and quantity reports up to date.
• Manages purchasing lists and inventory weekly.
• Oversees special production menus and timely presentation.
• Provides必要 training for staff and maintains culinary quality.

Skills

Interpersonal skills

Communication

Creativity

Dietary knowledge

Recipe portioning

Education

High school diploma

Serve Safe Certification

Culinary education/experience

5+ years experience

Job description

Trinity Health MI in Michigan is seeking a lead Food/Nutrition Services professional to plan and implement patient and guest food service programs. You will develop policies, select candidates, and train staff while ensuring regulatory compliance and cost targets.

You will oversee new menu concepts, research recipes, prepare purchasing lists, and ensure timely production and high-quality meals. This role emphasizes heart-healthy cooking and ongoing staff development.