Senior Patient Nutrition Services Supervisor

Meritus Health; Hagerstown (MD); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

401(k) plan

Education assistance program

Paid Time Off (PTO) starts day one

Life insurance

Short and long-term disability

Employee assistance program

Shift differential for evening/night/​

Growth and development opportunities

Job summary

Meritus Health in Maryland is seeking a Supervisor, Patient Nutrition Services to oversee Patient Food Service staff, ensuring meals are prepared and served to the highest standards while maintaining safety and sanitation across all patient meals. You will report to the Director of Nutrition Services and help drive quality and policy adherence.

Under the supervision of the Director, you will monitor Joint Commission requirements, state regulations, HACCP practices, and department budgets, while

Qualifications

• Oversee patient food service staff and ensure policy compliance.
• Monitor safety, sanitation, and HACCP practices.
• Coordinate meal preparation and tray-line operations.
• Communicate effectively with team and managers.

Responsibilities

• Supervise frontline staff and assign daily tasks.
• Oversee tray-line operations and portion control.
• Ensure compliance with safety and sanitation standards.
• Support quality improvement initiatives.

Skills

Staff supervision

Quality control

Safety & HACCP

Communication skills

Healthcare environment experience

Education

High school diploma or equivalent

Tools

Computer literacy

Job description

Meritus Health in Maryland is seeking a Supervisor, Patient Nutrition Services to oversee Patient Food Service staff, ensuring meals are prepared and served to the highest standards while maintaining safety and sanitation across all patient meals. You will report to the Director of Nutrition Services and help drive quality and policy adherence.

Under the supervision of the Director, you will monitor Joint Commission requirements, state regulations, HACCP practices, and department budgets, while