Nutrition Operations Supervisor

Serving Seniors; San Diego (CA); Sur place; USD 32 000 - 43 000; Plein temps

Résumé du poste

Serving Seniors in San Diego, CA, seeks a Nutrition Operations Supervisor to oversee congregate dining and home-delivered meals. You’ll supervise staff, manage daily workflows, ensure accurate meal counts, and uphold safety and program standards.

Ideal candidates bring 5+ years in food service operations or related fields, with strong leadership and problem-solving skills, and a valid CA driver’s license. This onsite role emphasizes dignity and quality service for older adults.

Qualifications

• Requires HS diploma or equivalent; bachelor’s preferred in related field.
• Experience supervising frontline staff in food service or operations.
• Knowledge of food safety, sanitation, and meal service operations.
• Ability to manage schedules, documentation, and reporting.

Responsabilités

• Oversee day-to-day supervision of dining and HDM operations.
• Organize daily work, schedules, assignments, and staffing needs.
• Supervise frontline staff and provide coaching and feedback.
• Ensure compliance with food safety, logs, and documentation.
• Maintain records and prepare reports using MS Office/operational systems.
• Address participant and service concerns and escalate when needed.
• Support meal forecasting, inventory management, and reconciliation.

Connaissances

Staff supervision

Operational planning

Training & coaching

Communication skills

Formation

High school diploma or equivalent

Bachelor’s degree in Hospitality Management, Foodservice Management, Business Management, Nutrition, or related field

Outils

MS Office suite

Scheduling software

Operations software

Description du poste

Job Title: Nutrition Operations Supervisor

FLSA Status: Non-Exempt, Full-Time

Job Purpose:

The Nutrition Operations Supervisor provides hands-on, day-to-day supervision of congregate dining and home-delivered meal operations at assigned locations. Reporting to the Nutrition Operations Manager, this position organizes daily work, directly supervises frontline staff, applies advanced operational knowledge and independent judgment, and ensures older adults receive meals safely, accurately, efficiently, and with dignity and respect. The supervisor serves as manager on duty as assigned, promotes continuous improvement, and helps staff align service practices with Serving Seniors’ mission and values.

Job duties and responsibilities:

Supervises and monitors the day-to-day work of Food Service Workers, Drivers, Leads, Site Coordinators, and other assigned staff supporting congregate dining and home-delivered meal operations.

Organizes daily work, prepares and adjusts staff schedules and assignments, coordinates coverage and breaks, monitors attendance, and elevates staffing needs requiring management approval.

Provides hands-on supervision of congregate and HDM operations, including participant check-in, meal counts, contribution collection, meal packing and staging, loading, deliveries, and required documentation.

Trains, coaches, and retrains staff; provides documented performance feedback; contributes to formal evaluations; and implements disciplinary direction in coordination with the Nutrition Operations Manager and Human Resources. This position provides performance input but does not have independent hiring or termination authority.

Ensures compliance with San Diego County Aging & Independence Services requirements, applicable Older Americans Act standards, organizational policies, and contract requirements for congregate and home-delivered meal services.

Monitors food safety and sanitation practices, including temperature controls, food handling, storage, equipment cleanliness, required logs, and corrective actions.

Reviews meal counts, delivery records, participant information, contributions, inventory, driver paperwork, and other service documentation for accuracy, completeness, and timely correction.

Supports meal forecasting, inventory management, waste reduction, and reconciliation of meals ordered, served, delivered, and claimed.

Assesses unusual or complex operational circumstances, identifies contributing causes, and implements or recommends practical solutions and alternative approaches within established policies and procedures.

Identifies operational inefficiencies and recommends improvements to workflows, service delivery, documentation, staffing coordination, and participant experience.

Addresses participant and service concerns, resolves delivery or meal-service issues, and escalates significant safety, compliance, employee, or participant matters as appropriate.

Coordinates multiple operational assignments and projects and builds productive relationships with vendors, internal departments, and senior colleagues to support service continuity, special events, holiday meals, and other non-routine services.

Uses Microsoft Office and designated operational systems to maintain records, monitor service activities, analyze information, communicate recommendations, and prepare reports.

Fulfills mandated reporter responsibilities; models Serving Seniors’ values; continuously fosters a positive work environment; and helps staff align conduct and service practices with Serving Seniors’ mission.

Performs other related duties as assigned.

Requirements

Required Qualifications Education & Experience:

High school diploma or equivalent required; bachelor’s degree in Hospitality Management, Foodservice Management, Business Management, Nutrition, or a related field preferred.

Five or more years of related experience with a high school diploma or equivalent, or three or more years of related experience with a bachelor’s degree. An equivalent combination of education and experience may be accepted.

Prior experience providing direct supervision, shift leadership, or day-to-day work direction in food service, operations, logistics, or community-based program delivery required.

Food service operations experience required; experience with congregate dining or home-delivered meal programs preferred.

Current food safety certification, or ability to obtain certification within the timeframe established by Serving Seniors.

Valid California Driver’s License and ability to meet agency driving requirements required.

Knowledge ,Skills and Abilities:

Thorough knowledge and understanding of food service operations, food safety, sanitation, congregate dining, home-delivered meal operations, service documentation, quality-control practices, and applicable program requirements.

Ability to assess a broad range of operational issues, determine contributing causes, exercise sound independent judgment, and select appropriate methods or alternative approaches within established policies.

Ability to organize and directly supervise frontline staff, set priorities, adjust schedules and assignments, and maintain service continuity in a fast-paced environment.

Strong coaching, accountability, conflict-resolution, customer service, and de-escalation skills.

Demonstrated initiative and ability to coordinate multiple operational assignments or projects simultaneously.

Ability to build productive working relationships and communicate effectively with staff, participants, volunteers, vendors, internal departments, and senior colleagues.

High attention to detail and ability to complete, review, correct, and communicate reports and records accurately and on time.

Excellent interpersonal, verbal, and written communication skills.

Proficiency with Microsoft Outlook, Word, Excel, Teams, and operational software used for scheduling, routing, tracking, or program documentation.

Ability to maintain confidentiality, exercise professionalism in sensitive matters, and work independently with limited day-to-day instruction.

Preferred Qualifications:

Experience working with older adults and diverse communities.

Experience with government-funded nutrition programs, contract compliance, or audit-ready documentation.

Bilingual skills are a plus.

Work Schedule, Physical Demands and Work environment:

• Onsite, operational position with regular presence in dining, kitchen, meal staging, storage, and delivery-support areas.
• Work schedule may include weekends, holidays, early mornings, and other hours based on program operations and assigned coverage. Regular and reliable attendance is required.
• Position is regularly required to stand, walk, and sit; use hands to handle or feel; and talk or hear. The employee is frequently required to reach with hands and arms and is occasionally required to climb, balance, stoop, kneel, crouch, or crawl. Employee must occasionally lift and move up to 20 pounds.
• Requires close, distance, color, and peripheral vision; depth perception; and the ability to adjust focus.

Pay:

$27 hourly

This employer is an Equal Opportunity/Affirmative Action and E-Verify employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex including sexual orientation and gender identity, national origin, disability, protected Veteran Status, or any other characteristic protected by applicable federal, state, or local law