Nutrition Services Supervisor

Samaritan Healthcare; Moses Lake (WA); On-site; USD 81,000 - 108,000; Full time

Job summary

Samaritan Healthcare is seeking a Nutrition Services Supervisor to lead patient food service, retail operations, and related administrative tasks on a full-time, on-site basis.

The role partners with the Director of Nutrition Services and the Executive Chef to ensure high-quality service, regulatory compliance, and efficient daily operations while mentoring staff and maintaining safety standards across departments.

Qualifications

• Associate’s degree or high school diploma with 5 years in food-service leadership
• Healthcare Diet knowledge and calm leadership required
• Knowledge of diet software and POS systems preferred
• Strong communication and teamwork skills

Responsibilities

• Oversees patient food service, retail cashier functions, and admin processes
• Leads daily operations, staff coaching, and performance management
• Ensures regulatory compliance and financial controls
• Coordinates catering requests and billing with Chef

Skills

Leadership

Communication

Problem solving

Team management

Food service knowledge

Education

Associate’s degree in food, culinary, or hospitality

High school diploma

Tools

Diet software

POS systems

Microsoft Office (Word, Excel, PowerPoint)

Job description

Job Category: Administrative Professionals

Requisition Number: NUTRI004798

• Posted : October 15, 2026
• Full-Time
• On-site
• Salary Range : $80,500 USD to $108,070 USD

Locations

Showing 1 location

Description

Our Mission

All of us, for each of you, every time.

Our Vision

Together, serving as the trusted regional healthcare partner.

Our Values

At Samaritan, we do more than deliver healthcare—we make a meaningful difference in the lives of our community every day. We’re committed to creating an exceptional workplace where professionals feel valued, supported, and inspired to provide outstanding care to every patient we serve.

Under the direction of the Director of Nutrition Services the Nutrition Services Supervisor provides operational leadership for patient food service, retail cashier functions, cash handling, floor stock, and assigned administrative processes. The Supervisor is responsible for ensuring high-quality service, regulatory compliance, staff performance, and efficient daily operations.

The Supervisor shares frontline leadership responsibilities with the Executive Chef while maintaining primary accountability for patient and retail service operations.

This is a full-time exempt position.

ESSENTIAL FUNCTIONS

• Ensures staff follows all Federal, State and County Food Code requirements.
• Provides day-to-day leadership and oversight of patient food service operations, cashier activities and retail service functions.
• Plans and delegates non-production area (patient services and retail) work assignments; fills in as required.
• Directs workflow and staff assignments within non-production areas. Addresses routine operational and staffing issues and escalates concerns as appropriate.
• Monitors patient and retail service standards, accuracy, timeliness, and adherence to department procedures.
• Ensures established cash-handling, reconciliation, deposit, and internal-control procedures are followed and discrepancies addressed timely.
• Coordinates catering requests, scheduling, communication, service requirements and accurate, timely billing.
• Collaborates with the Executive Chef regarding catering menu selection, timing, and operational feasibility.
• Provides coaching, training, and performance management for assigned employees.
• Completes and/or coordinates assigned month-end documentation and reporting.
• Maintains required operational records and ensure information is submitted accurately and within established deadlines.
• Supports department procedures related to inventory, financial controls, documentation, and operational reporting.
• Collaborates with Registered Dietitian to ensure patient menu program is programmed and operating correctly to maintain safety of patients.
• Work closely with the Director for compliance with organizational policies and procedures.
• Fully understands each professional’s knowledge and skill level. Develops training and focuses training activities around professionals’ weakness to improve output.
• Participates in retail and patient satisfaction programs and activities.
• Train staff on regulations and prepare them to be a source of that knowledge to all who inquire.
• Responsible for understanding and operating within the Collective Bargaining Agreement.
• Work closely with director for selection and orientation of non-production staff.
• Assist in conducting performance evaluations of non-production team.
• Recommend or conduct disciplinary action, including termination of production team members when necessary, according to progressive discipline policy.
• Assist in monitoring Nutrition Services fiscal budget.
• Maintain professional growth and development through seminars, workshops and professional affiliations to keep abreast of latest trends in field of expertise.
• Ensure no injuries to self or others by following safe work practices and policies. This includes, but is not limited to: security and safety, understanding of MSDS, equipment, infection control, fire, disaster, safe lifting and body mechanics. Ensures self-compliance with organization policies and procedures as well as labor agreements.
• Ensure the interface with team members and other support groups is conducted in a courteous and efficient manner conducive with the organization’s values.
• Conduct self in a professional manner and ensures personal appearance meets the standards necessary to perform the job function while representing the organization.
• Ensure that additional accountabilities, as may be required by management, be handled in a manner necessary to meet organizational standards.
• May assume delegated authority from the Director during absences to ensure continuous workflow, resolve escalations, and manage team oversight.

WORK ENVIRONMENT

The Supervisor reports to the Director of Nutrition Services. This position works closely with all levels of Hospital Management in order to provide quality services to patients, guests and staff.

EDUCATION & EXPERIENCE

• Education: Requires an Associate’s degree in food, culinary, or hospitality program or a high school diploma and 5 years of experience in a food service leadership role may substitute.
• License: Current Washington State Food Handler’s Permit and Certified Food Protection Manager recognized by Washington DOH required within two months of hire.
• Experience: Previous management experience with strong leadership and management skills working with a variety of professionals of different skill levels and varied backgrounds.
• Healthcare experience with clinical knowledge of diets and modifications required.
• Knowledge of and experience using diet software and POS systems preferred.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet. Must be able to create and manipulate Excel spreadsheets.
• Show working knowledge of a food safety program (i.e.HACCP, ServSafe, or other comparable food safety program).
• Basic knowledge of business accounting practices.
• Strong communication skills (written, spoken, and listening).
• Effective interpersonal and customer service skills.
• Critical thinking skills: Seeks resources for direction, when necessary. Performs independent problem solving. Decision-making is logical and deliberate.
• Perform actions that demonstrate accountability. Exercises safe judgment in decision-making. Practices within legal and ethical guidelines.
• Demonstrate competency in ability to care for customers/patients across the age continuum.
• Excellent leadership and culinary skills with a philosophy of creating a high-trust culture that empowers employees as individual contributors and fosters a strong team environment.
• Initiative, creativity, and outstanding written and verbal communications.
• Demonstrated ability to find creative solutions to complex problems.

PHYSICAL REQUIREMENTS

• Heavy physical effort – able to lift/carry up to 50 lbs.
• Considerable amount of standing, walking, lifting, reaching, kneeling, bending, stooping, pushing and pulling.
• Pushes/pulls or moves/lifts heavy equipment/supplies.
• Ability to communicate using verbal and/or written skills for accurate exchange of information with physicians, nurses, health care professionals, patients and/or family, and the public. Bilingual English-Spanish a plus.

As a Samaritan professional, you will be asked to commit to being part of a culture grounded in our Mission, Vision, Values, and Strategy that brings service and operational excellence to life each day while creating an exceptional experience for our patients, professionals, physicians, and students. Additionally, how we present ourselves matters, and adherence to our Professional Appearance Policy reflects the pride, respect, and professionalism we bring to those we serve.

Qualifications

Education

Required

High School or better.

Preferred

Associates or better in Hospitality and Resort Management or related field.

Experience

Required

Healthcare experience with clinical knowledge of diets and modifications

Preferred

Knowledge of and experience using diet software and POS systems

Previous management experience with strong leadership and management skills working with a variety of professionals of different skill levels and varied backgrounds.

Licenses & Certifications

Required

Food Worker Card (FWC)

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.