Lead Food Services Supervisor

CommonSpirit Health; Salt Lake City (UT); On-site; USD 29,000 - 41,000; Full time

Job summary

Holy Cross Hospital - Salt Lake is seeking a Supervisor Food Services to lead the department, oversee daily operations, and collaborate with staff to maintain high service standards.

The role emphasizes hands-on leadership, staffing management, and involvement in menu planning for patient care, cafeteria, and catering services, ensuring operational excellence and a supportive work environment.

Qualifications

• Two (2) years of experience in foodservice or one (1) year of hospital nutrition experience.
• Registered Dietitian or Certified Dietary Manager within 24 months
• ServSafe Food Protection Manager upon hire
• ServSafe Allergen (ServSafe Gen) within 60 days
• FHP:- within 30 days or state requirement

Responsibilities

• Directs FNS staff, including cooks and storeroom clerks, to ensure all operational needs are effectively met.
• Collaborates with the storeroom clerk to implement and sustain rigorous infection control practices, maintaining a safe, sanitary, and orderly facility.
• Serves as the primary point of contact for patients, staff, and customers, relaying service feedback to the management team to drive improvement.
• Maintains cost-efficient staffing levels by managing recruitment, hiring, performance, and daily workload assignments based on shifting priorities.
• Actively participates in the planning and development of menus for patient care, cafeteria, and catering services.
• Provides hands-on supervision and performs additional duties as assigned by leadership to ensure seamless food service operations.

Skills

Leadership

Staff supervision

Infection control

Communication

Menu planning

Education

Associate's degree

Tools

Microsoft Office

Job description

Holy Cross Hospital - Salt Lake is seeking a Supervisor Food Services to lead the department, oversee daily operations, and collaborate with staff to maintain high service standards.

The role emphasizes hands-on leadership, staffing management, and involvement in menu planning for patient care, cafeteria, and catering services, ensuring operational excellence and a supportive work environment.