Dining Services Supervisor

Summary 

The Dining Services Supervisor is responsible for the overall coordination and daily operation of the Dining Services Department in accordance with facility policies and procedures, departmental standards, and regulatory requirements. This role ensures high-quality dining services are provided while maintaining a clean, safe, sanitary, and efficient food service environment. 

The Dining Services Supervisor oversees dining services staff, supports operational excellence, promotes client satisfaction, and collaborates with facility leadership and clinical nutrition services as applicable to ensure quality food service and nutritional support are provided. 

Pay: 19.00 - 24.00 / $39,520 to $49,920
Shift: Monday - Friday 

Essential Duties and Responsibilities 

• Oversee the daily operations of the Dining Services Department to ensure quality food service, operational efficiency, and regulatory compliance. 

• Supervise dining services staff, including scheduling, training, coaching, performance management, and employee development. 

• Ensure meals are prepared and served in accordance with approved menus, dietary requirements, food safety standards, and sanitation requirements. 

• Collaborate with facility leadership and clinical nutrition services, as applicable, to support client nutritional needs and dining service objectives. 

• Manage departmental inventory, purchasing, food costs, labor utilization, and budgetary resources. 

• Conduct routine inspections and audits to ensure compliance with food safety, sanitation, infection control, licensing, accreditation, and workplace safety requirements. 

• Monitor department performance and implement quality improvement initiatives to enhance service delivery, client satisfaction, and operational effectiveness. 

•  Address client, visitor, and employee concerns and support resolution of operational issues. 

• Must exercise discretion and maintain confidentiality with regard to all company information.  

• Completion of all required trainings as designated by the company and accreditation/licensing entities.  

• Other duties as assigned. 

Supervisory Responsibilities 

Provides day-to-day supervision of Dining Services employees, including hiring, onboarding, scheduling, training, coaching, performance management, employee development, corrective action, and accountability for departmental performance and service standards. 

Required Qualifications 

Licensure, Education, & Experience 

• Experience in food or culinary services including healthcare facilities, restaurants, schools, or similar environment required. 

• Previous experience in a supervisory role preferred. 

• Serv-Safe certified or be willing to obtain upon hire. 

Job Knowledge, Skills, and Abilities 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

• Thorough knowledge of quantity food service, food preparation methods, food safety standards, sanitation practices, and operation of food service equipment. 

• Ability to follow written and verbal instructions. 

• Excellent time-management, organizational, and prioritization skills. 

• Ability to make objective, ethical, and sound operational decisions. 

• Excellent oral, written, and interpersonal communication skills. 

• Ability to utilize conflict resolution and problem-solving techniques effectively. 

• Ability to lead employees and teams in a collaborative and respectful manner. 

• Ability to gather, analyze, and apply information to solve operational challenges. 

• Ability to adapt to changing priorities and operational needs. 

• Ability to learn and apply applicable federal, state, local, licensing, and accreditation requirements. 

• Working knowledge of Microsoft Office and basic computer systems. 

Physical Demands  

While performing the duties of this job, the employee is frequently required to talk or hear. The employee is regularly required to stand, walk, climb stairs, use hands to handle objects and equipment, and reach with hands and arms. The employee is occasionally required to sit, stoop, twist, kneel, or crouch. The employee may occasionally lift, push, pull, or carry up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

Work Environment  

This position operates primarily in kitchen, dining, hospitality, healthcare, and behavioral health treatment environments. Employees may be exposed to commercial kitchen equipment, hot surfaces, food preparation equipment, cleaning chemicals, and varying temperatures. Employees may interact with individuals receiving behavioral health and substance use disorder treatment services and may encounter exposure to communicable illnesses, emotionally sensitive situations, and regulatory inspections during the course of performing job responsibilities. This position may be scheduled based upon operational needs and may require occasional flexibility in work schedules. 

Compensation  

This position may be subject to state or local wage transparency requirements. Where required by law, a compensation range will be provided. For candidates applying in jurisdictions with such requirements, the applicable range will be disclosed either in this posting or during the interview process. Please note that compensation may vary depending on factors such as geographic location, experience, qualifications, and internal equity. To inquire about the salary range for your specific location, please contact our recruitment team.