Supervisor Food & Nutrition-157689

St. Luke's Health System; Boise (ID); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Competitive benefits

Retirement plans

On-site massages

On-site counseling

Wellness tools (Personify Health)

Career development

Job summary

St. Luke’s Health System in Boise, Idaho is seeking a Supervisor Food & Nutrition to oversee staff across patient dining, cafeteria, and retail operations. You will ensure food quality, safety, and regulatory compliance while leading day-to-day operations.

The role supports menu development, costings, budgeting, staff coaching, scheduling, and performance improvement initiatives to deliver exceptional patient and guest experiences.

Qualifications

• Education: Associates degree OR completion of 2-year Culinary Arts Food Service program OR 2 years additional experience in lieu of degree
• Experience: 4 years’ relevant experience
• Licenses/Certifications: Must hold one or more listed licenses or certifications for food safety and service

Responsibilities

• Supervise food service staff for patients, retail and cafeteria operations.
• Oversee safety, quality standards and regulatory compliance for staff.
• Assist in menu development, revisions and costing of food.
• Provide leadership and training; coach and mentor staff.
• Ensure adherence to sanitation, safety, and health requirements.
• Participate in budgeting and scheduling to meet department goals.

Skills

Staff supervision

Leadership

Budget management

Menu development

Regulatory compliance

Education

Associates degree

Culinary Arts program (2-year)

2 years additional experience in lieu of degree

Tools

NRFSP Certification

ServSafe Certification

CFPP / CDM / NRA certifications

Job description

Description & Requirements

At St. Luke’s, we pride ourselves on fostering a workplace culture that values diversity, promotes collaboration, and prioritizes employee well-being. Our commitment to excellence in patient care extends to creating an environment where our team can thrive both personally and professionally. With opportunities for growth, competitive benefits, and a supportive community of colleagues, St. Luke’s is truly a great place to work.

At St. Luke’s, we pride ourselves on fostering a workplace culture that values diversity, promotes collaboration, and prioritizes employee well-being. Our commitment to excellence in patient care extends to creating an environment where our team can thrive both personally and professionally. With opportunities for growth, competitive benefits, and a supportive community of colleagues, St. Luke’s is truly a great place to work.

What You Can Expect

The Supervisor Food & Nutrition is responsible for the supervision of food service staff for assigned functions and the cafeteria. Individual incumbents may be responsible for a general overview or may specialize in one or more areas listed below:

Supervisor Patient/Retail/Catering

• Responsible for the supervision of food service staff for organizational functions, patients and/or the cafeteria.
• Oversees the department’s safety and quality standards for staff to include regulatory compliance./;
• May assist in menu development, revisions and costing of food.
• Sous Chef/Production Supervisor:
• Prepares foods of all types requiring in-depth knowledge of culinary techniques.
• Ensures quality and continuity of products, preparation, portioning and presentation of culinary services in kitchen in accordance with system standards.
• Assists the head chef or manager in producing meals and services within the required deadlines and to the company’s set standards and customers’ satisfaction.
• Adheres to all food hygiene, health and safety requirements in order to meet regulatory and company standards. Enforces sanitation regulations and safety standards.
• Fills in for the Chef or manager in planning and directing food preparation, as necessary.
• Provides day-to-day oversight of the food and nutritional services operations.
• Makes recommendations and assists with developing policies and procedures for the department according to regulatory standards
• May assist in menu development, revisions and costing of food.
• Assists or maintains budget for all operational expenses.
• Assists with coordination of schedule to ensure adequate staffing levels to remain compliant with department budget.
• Provides leadership, guidance, counseling and continuing education to staff. Selects, develops, coaches, mentors, and assess performance of staff. Works with staff to promote resolution of conflict and counsels staff when standards are not met.
• Leads and mentors others acting as first point of escalation. Participate in interview, training and onboarding process as needed. Participate in performance improvement initiatives as needed.
• Other duties and responsibilities as assigned.

Qualifications

• Education: Associates degree OR completion of 2-year Culinary Arts Food Service program OR 2 years additional experience in lieu of degree
• Experience: 4 years’ relevant experience
• Licenses/Certifications: Must hold one of the following licenses or certifications:
• Experior Food Safety Certification
• National Registry of Food Safety Professionals Certification (NRFSP)
• Food Handlers Certification
• Certified Foodservice Professional Program (CFPP)
• Certified Dietary Manager (CDM)
• ServSafe Food Safety Certification
• National Restaurant Association Certification (NRA)

What's In It For You

At St. Luke’s, caring for people in the communities we serve is our mission – and this includes our own SLHS team. We offer a robust benefits package to support our teams both professionally and personally. In addition to a competitive salary and retirement plans, we ensure our team feels supported in their benefits beyond the typical medical, dental, and vision offerings. We care about you and have fantastic financial and physical wellness options, such as: on-site massages, on-site counseling via our Employee Assistance Program, access to the Personify Health Wellness tool, as well as other formal training and career development offerings to ensure you are meeting your career goals.

St. Luke’s is an equal opportunity employer and does not discriminate against any person on the basis of race, religion, color, gender, gender identity, sexual orientation, age, national origin, disability, veteran status, or any other status or condition protected by law.

• Please note: this posting is not reflective of all job duties and responsibilities and is intended to provide an overview to job seekers.