Patient Dining Services Supervisor

Hireez; Town of Florida (NY); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Professional development

Job summary

Catholic Health Services is seeking a Food Service Supervisor to lead the healthcare dining team, ensuring safe and accurate meal delivery to patients and customers. You will oversee workload, coordinate events, and maintain compliance with department and regulatory standards.

The role involves supervising staff, training, and ensuring quality service while managing sanitation, nutrition requirements, and cost-control measures within a hospital setting.

Qualifications

• High School Diploma or GED; Associate degree preferred.
• Minimum of three years of healthcare food service experience.
• Excellent organizational, communication and math skills.
• Capacity to be a team player and problem solver.
• Demonstrated ability to learn nutrition and understand diet modifications.
• Ability to handle stress and adapt to changes in the workplace.
• Professional appearance.

Responsibilities

• Lead and schedule the team and assist with workloads.
• Ensure compliance with department guidelines and patient dietary needs.
• Oversee catered events and ensure timely setup and cleanup.
• Mediate patient concerns regarding meal service.
• Maintain sanitation procedures and temperature records.
• Identify equipment issues and coordinate maintenance.
• Provide training to new staff.

Skills

Communication skills

Organizational skills

Math skills

Education

High School Diploma or GED

Associate degree preferred

Florida Food Handler Certificate

ServSafe Certificate

Job description

Catholic Health Services is seeking a Food Service Supervisor to lead the healthcare dining team, ensuring safe and accurate meal delivery to patients and customers. You will oversee workload, coordinate events, and maintain compliance with department and regulatory standards.

The role involves supervising staff, training, and ensuring quality service while managing sanitation, nutrition requirements, and cost-control measures within a hospital setting.