Lead Food & Nutrition Supervisor – Patient & Cafeteria

St Luke; Nampa (ID); On-site; USD 50,000 - 78,000; Full time

Benefits offered by this job

On-site massages

Employee Assistance Program

Wellness tools access

Job summary

St. Luke’s in Idaho is seeking a Supervisor Food & Nutrition to oversee food service staff across the cafeteria, patients, and related services. The role emphasizes safety, quality, and timely meal production in alignment with hospital standards.

You will lead staff development, assist with menu costing, and ensure regulatory compliance while contributing to continuous improvement initiatives and budget adherence.

Qualifications

• Education: Associates degree OR completion of 2-year Culinary Arts Food Service program OR 2 years additional experience in lieu of degree.
• Experience: 4 years’ relevant experience
• Licenses/Certifications: Must hold one of the following licenses or certifications: NRFSFP, CFPP, CDM, ServSafe, NRA, etc.

Responsibilities

• Supervise food service staff for assigned functions, patients and/or cafeteria.
• Oversee safety and quality standards for staff and regulatory compliance.
• Assist in menu development, revisions and costing of food.
• Prepare foods requiring in-depth culinary techniques.
• Ensure quality and presentation of culinary services aligned with standards.
• Provide day-to-day oversight of food and nutritional services operations.
• Lead and mentor staff; conduct training and performance assessments.
• Coordinate staffing to meet budget requirements.
• Participate in performance improvement initiatives.

Skills

Staff supervision

Regulatory compliance

Menu costing

Culinary techniques

Leadership

Education

Associates degree

2-year Culinary Arts program

2 years experience in lieu of degree

Job description

St. Luke’s in Idaho is seeking a Supervisor Food & Nutrition to oversee food service staff across the cafeteria, patients, and related services. The role emphasizes safety, quality, and timely meal production in alignment with hospital standards.

You will lead staff development, assist with menu costing, and ensure regulatory compliance while contributing to continuous improvement initiatives and budget adherence.