Temporary Supervisor - Thomas B. Finan Center

Schodack Central School District Inc; Cumberland (MD); Hybrid; USD 25,000 - 30,000; Full time

Job summary

Whitsons Food Service at Thomas B. Finan Center in Cumberland, MD seeks a Food Service Supervisor to lead a healthcare dining team, ensuring safe, nutritious meals and a positive patient experience.

The role is hands-on 90% in kitchen and serving areas, requires ServSafe, and 3+ years in food service with supervisory experience. Responsibilities include opening/closing, inventory, menu planning, and responding to patient and staff feedback; strong communication, ability to lift 40 lbs, and a

Qualifications

• High School diploma or GED required.
• 3+ years in food service with supervisory experience.
• ServSafe certification required or obtained within hire period.
• Knowledge of food safety, cooking procedures, and portion control.
• Strong communication; bilingual Spanish is a plus.
• Ability to lift up to 40 lbs.

Responsibilities

• Leading daily kitchen operations—from prepping meals to service with quality and care.
• Opening and closing the kitchen, managing inventory, and reducing waste.
• Guiding and motivating your team while creating a positive, supportive work environment.
• 90% hands-on in the kitchen and serving area.
• Maintaining cleanliness and safety for health inspections.

Skills

Leadership

Food service management

Communication

Bilingual Spanish (plus)

ServSafe Certification

Education

High School Diploma or GED

Job description

Temporary Supervisor - Thomas B. Finan Center

#17130

Cumberland, Maryland, United States

Requisition Number

17130

Location

Job Description

Food Service Supervisor – Lead with Heart in Healthcare

Enhancing Life One Meal at a Time™

Love People? Love food? Love leading a team with purpose?
Join us as a Food Service Supervisor and help create a positive dining experience that fuels learning, builds community, and delivers care. In this role, you’ll lead a dedicated team in a healthcare setting, making sure every meal is safe, nutritious, and served with a smile.

What You’ll Be Doing:

Leading daily kitchen operations—from prepping meals to service with quality and care.

Opening and closing the kitchen, managing inventory, and reducing waste.

Guiding and motivating your team while creating a positive, supportive work environment.

Rolling up your sleeves—90% of your day is hands on in the kitchen and serving area.

Keeping everything clean, safe, and ready for health inspections (and gold stars!).

Assisting with menu planning, food ordering, and using government commodities.

Making sure every plate meets our standards for taste, nutrition, and presentation.

Handling patient and staff feedback with positivity and solutions.

Celebrating special menus, wellness programs, and school community events.

Why This Role Rocks:

You’re the person who helps keeps the patients happy, healthy, and strong.

Your leadership makes the kitchen run smoothly and your team feel valued.

You bring heart and structure to a space where people count on us every day.

What We’re Looking For:

A natural leader who inspires confidence and kindness.

Someone who loves good food and making people smile.

Organized and ready to thrive in a busy schedule.

Hands‑on, team-oriented, and willing to jump in wherever needed.

What You’ll Need:

High School Diploma or GED (Culinary experience a big plus!).

3+ years in food service, with leadership or supervisory experience.

Knowledge of food safety, cooking procedures, and portion control.

ServSafe Certification (or willingness to obtain).

Strong communication skills; bilingual Spanish is a plus.

Ability to lift up to 40 lbs and stay on your feet throughout the day.

Why You’ll Love Working Here:

No late nights or major holidays – Enjoy a consistent schedule.

Room to grow – Training and career development opportunities.

Feel-good work – Every meal makes a difference in a patients day.

Apply today and help us live our mission: Enhancing Life One Meal at a Time™.

$19.99/hour

Requirements

REQUIRED QUALIFICATIONS AND COMPETENCIES

Education

• High School diploma or GED required ; degree or coursework in culinary arts, food service, or a related field a plus .

Experience

• At least 2 years’ experience in food service required , with prior supervisory experience preferred; experience in school nutrition, residential dining, or both a plus.

Certifications

• ServSafe certification required, or must be obtained within a specified period of hire; must be knowledgeable of all local health and food safety ordinances.

Computer Skills

• Basic proficiency in Microsoft Office applications required; able to learn Whitsons operational, scheduling, and point-of-sale systems.

Other Qualifications

• Ability to reliably work a consistent AM or PM shift schedule, including early morning or evening hours as assigned, with occasional weekend or holiday coverage.


• Strong communication and organizational skills; ability to manage multiple priorities and adapt across different account types in a fast‑paced environment.

Core Competencies

• Shift Leadership: Provides reliable, consistent supervision and coverage for the assigned AM or PM shift, ensuring smooth transitions between shifts.


• Operational Compliance: Maintains food safety, sanitation, and Whitsons operational standards throughout the shift.


• Cost and Quality Management: Balances food quality and cost control within budgetary guidelines during the shift.


• Customer Service: Responds to customer, resident, or student concerns during the shift with professionalism and urgency.


• Communication: Keeps the General Manager and incoming shift informed of shift‑level activity, issues, and coverage needs.


• Adaptability: Effectively supervises across varied account types, including school nutrition and residential dining.

WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work

This is a [full-time/part-time] non-exempt position tied to a specific AM or PM shift as assigned. AM shifts typically begin in the early morning hours; PM shifts typically extend into the evening. Schedule may include occasional weekend or holiday coverage based on account needs.

Physical Demands of the Job

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Team Member may required to f requently sit, walk, talk, and hear. Stand on feet the majority of the workday, in addition to walking back and forth. Lift and/or move up to 5 0 pounds; lifting while turning side to side is sometimes necessary.

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a cafeteria, dining hall, or food service establishment, which may include school nutrition or residential dining settings depending on account assignment. Work is primarily “hands‑on” during the assigned meal shift; the noise level in the work environment is moderate to loud.

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.

This job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change.

Work Schedule

Salary Target

$19.99/hour