Supervisor, Dietary - Dietary - Full Time

Guthrie; Towanda (Bradford County); On-site; USD 42,000 - 66,000; Full time

Job summary

Guthrie is seeking a Dietary Supervisor to manage safe and efficient food service for patient and retail operations. You will oversee dietary aides, cooks, and related staff to ensure quality meals and cost containment across patient meals, floor stock, room service, cafeteria, coffee shop, catering, and vending.

The role emphasizes sanitation, initiative, and leadership by example, with responsibilities spanning staff training, quality improvement, and departmental policy adherence.

Qualifications

• Minimum two years of supervisor experience in the food or hospitality industry.
• Experience with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, E‑mail, and the Internet.
• Willingness to participate in patient satisfaction programs and activities.
• Interpersonal skills to handle confidential information and sensitive situations, and the ability to work with a diverse group of people within and outside the organization.
• Ability to work cooperatively with peers and supervisors to contribute to the overall productivity of the team.
• Hospital or health‑care institution experience preferred but not required.
• Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required.
• CDM preferred but not required.

Responsibilities

• Performs supervisor functions according to food and nutrition department operations, policy and procedure.
• Participates in all aspects of employee management.
• Plans and conducts service trainings for the department.
• Facilitates quality improvement initiatives and compiles quality reports to ensure continued quality care.
• Reviews and updates food and nutrition manuals and forms (e.g., daily work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, temp logs, equipment manuals and food and nutrition policies).
• Oversees tray line, room service, catering, cafeteria, coffee shop, vending and floor stock operations.
• Conducts orientation programs for all new food and nutrition personnel, including but not limited to facility tour, training schedule, uniform, introduction to food and nutrition policies, job description, proper use of equipment and safe food service practices.
• Supervises the safe production and distribution of food.
• Collaborates with cooks on a daily basis to ensure that all food items are prepared for tray line, room service, catering, cafeteria, coffee shop and floor stock operations.
• Ensures that proper receiving and storage techniques are followed.
• Participates and guides employees in the safe production and delivery of food.
• Demonstrates proper use of HACCP principles.

Skills

Supervision

Office software

Patient satisfaction

Interpersonal skills

Team collaboration

Hospital experience

CBORD/Epic

CDM

Education

High School diploma

Serve Safe Certification within 12 months

Tools

CBORD

Epic Nutrition interfacing

CDM

Job description

Position Summary

The Dietary Supervisor is responsible for safe and efficient food service practices for patient and retail services. The position oversees dietary aides, diet office associates, cooks, and student aides to provide proper quantities and quality of food for the production of patient meals, floor stock, room service, cafeteria, coffee shop, catering, and vending operations. The position may include cooking and preparing meals for service. As a member of the food and nutrition team, the supervisor maintains cost containment, high sanitation practices, takes initiative, and leads by example.

Experience

• Minimum two years of supervisor experience in the food or hospitality industry.
• Experience with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, E‑mail, and the Internet.
• Willingness to participate in patient satisfaction programs and activities.
• Interpersonal skills to handle confidential information and sensitive situations, and the ability to work with a diverse group of people within and outside the organization.
• Ability to work cooperatively with peers and supervisors to contribute to the overall productivity of the team.
• Hospital or health‑care institution experience preferred but not required.
• Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required.
• CDM preferred but not required.

Education, License & Certificate

• Serve Safe Certification required within 12 months of hire.
• High School graduate (or GED) required.

Essential Functions

1. Performs supervisor functions according to food and nutrition department operations, policy and procedure.
2. Participates in all aspects of employee management.
3. Plans and conducts service trainings for the department.
4. Facilitates quality improvement initiatives and compiles quality reports to ensure continued quality care.
5. Reviews and updates food and nutrition manuals and forms (e.g., daily work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, temp logs, equipment manuals and food and nutrition policies).
6. Oversees tray line, room service, catering, cafeteria, coffee shop, vending and floor stock operations.
7. Conducts orientation programs for all new food and nutrition personnel, including but not limited to facility tour, training schedule, uniform, introduction to food and nutrition policies, job description, proper use of equipment and safe food service practices.
8. Supervises the safe production and distribution of food.
9. Collaborates with cooks on a daily basis to ensure that all food items are prepared for tray line, room service, catering, cafeteria, coffee shop and floor stock operations.
10. Ensures that proper receiving and storage techniques are followed.
11. Participates and guides employees in the safe production and delivery of food.
12. Demonstrates proper use of HACCP principles.

Other Duties

• Meets at least weekly with the Food and Nutrition Services Management Team to review obstacles, goals and critical success factors.
• Attends and participates in staff meetings and huddles.
• Demonstrates willingness to accept other duties and responsibilities as established by hospital administration.
• Demonstrates effective time management, flexibility, and priority setting in Food Service Management.
• It is understood that this description is not intended to be all inclusive, and that other duties may be assigned as necessary in the performance of this position.