Supervisor, Patient Food Service

Oregon Health & Science University; Portland (OR); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Diversity and inclusion programs

Continuing education support

Job summary

Oregon Health & Science University is seeking a Food and Nutrition Supervisor in Portland, Oregon. This role involves supervising food operations, ensuring high standards of customer service, and leading a team to enrich the dining experience for patients and guests.

The ideal candidate has supervisory experience in food service, holds a current ServSafe certification, and demonstrates a commitment to excellent patient care. The position requires flexibility in hours and a strong focus on compliance and training.

Qualifications

• 5 years of lead or supervisory experience in food service or healthcare.
• Current ServSafe certification or equivalent.
• Good understanding of budget, menu development, and customer service.

Responsibilities

• Supervise daily operations to ensure high standards of service.
• Train and manage staff while ensuring compliance with health standards.
• Assess patient/customer satisfaction and lead improvements.

Skills

Customer service

Supervisory skills

Budget management

Menu development

Education

High school diploma / GED

Bachelor’s Degree or Masters

Job description

Department Overview

OHSU is Oregon’s only public academic health center. We are a system of hospitals and clinics across Oregon and southwest Washington. We are an institution of higher learning, with schools of medicine, nursing, pharmacy, dentistry and public health – and with a network of campuses and partners throughout Oregon. We are a national research hub, with thousands of scientists developing lifesaving therapies and deeper understanding. We are a statewide economic engine and Portland’s largest employer. And as a public organization, we provide services for the most vulnerable Oregonians, and outreach to improve health in communities across the state.

The Food and Nutrition (FNS) Supervisors are responsible for assessing general patient/customer satisfaction during all meal periods by visiting with patients/guests, as well as providing knowledge regarding the menu, ingredients to patients/guests as needed. FNS Supervisors must be capable, willing, and proficiently perform all job functions for the employees they supervise in their operations including but not limited to; cooking, serving, bussing, barista, cleaning, cashiering, and Room Service Program.

Function/Duties of Position

Operational Functions:

• Direct in unit supervision of operations on a continual basis. Assuring the highest standards of patient/customer service, cleanliness, food quality and operation excellence. Supervises meal periods. Checks to ensure HACCP and other quality control checks are followed. Supervises food line and grab and go items. Supervises cash handling and point of sale transactions.

Administrative Functions:

• Follows procedures for providing training, making schedules, and providing documentation for disciplinary actions and performance reviews. Prepares required reports and presents to management as needed. Develops and implements programs that facilitate and/or improve operations. Presents a positive role model for employees at all times.

Hospitality/Customer Service Functions:

• Demonstrates exceptional patient/customer service at all times. Assesses patient/customer satisfactionduring mealtimes by visiting with patients/guests. Leads the team to provide a memorable patient/guest experience. Develops and monitors supervisory rounding of all operational facilities.

General Functions:

• Follows standards for merchandising, stocking, rotating and storing products. Works with management to develop new business opportunities. Supports sustainability efforts of Food & Nutrition Services by fully participating in the recycling program.
• Fulfills responsibilities to the organization through performance that promotes the service excellence philosophy. Performs requirements for department managers as outlined in "Compliance Roles and Responsibilities in OHSU Hospitals and Clinics."

Required Qualifications

• High school diploma /GED
• Minimum of 5 years lead or supervisory experience.
• Current ServSafe certification or equivalent

Job Related Knowledge, Skills and Abilities (Competencies):

• Good understanding of budget and forecasting, Cost of Goods sold (COGS), labor cost, hiring, and discipline of employees, customer service, menu development and leadership. Must have the ability to communicate with patients, staff, visitors, and all levels of management.

Preferred Qualifications

• Bachelor’s Degree or Masters
• 5-8 years for food service, retail, or healthcare supervisory experience.
• Previous experience in creating budgets, forecasts, customer service, hiring and discipline of employees as well as prior work with union contracts. Knowledge of therapeutic menus for patients.

Additional Details

Exposure to a variety of food products, restaurant grade chemicals, heat, cold and loud noise. Exposure to a large amount of people on a daily basis. Must be able to work long hours as needed and be available on an on-call basis. This position works days, evenings, weekends, and holidays as needed.

All are welcome. OHSU welcomes people of all ages, ethnicities, genders, national origins, religions and sexual orientations. We are striving to build an anti-racist, multicultural institution and encourage people with diverse backgrounds to apply. To request reasonable accommodation, contact [e-mail]