Assistant Food Service Manager

Under the guidance of the Executive Chef and Senior Manager, the Foodservice Supervisor oversees daily foodservice operations and supports the preparation, seasoning, and cooking of meals for patients, staff, hospital visitors, and special events.

This role provides leadership across one or more areas of foodservice operations within a healthcare setting, which may include patient meal service, retail dining, production, or catering. The Foodservice Supervisor ensures the safe, efficient, and timely delivery of high-quality meals that meet nutritional and service standards. Responsibilities include guiding frontline staff, coordinating daily workflow, and maintaining compliance with food safety, sanitation, and regulatory requirements, including HACCP protocols and local health regulations.

Working closely with culinary, clinical, and administrative teams, the Foodservice Supervisor helps maintain operational standards, supports a positive dining experience, and contributes to continuous service improvement. Duties may vary based on operational needs such as facility size, service volume, and program offerings.

Salary Range: 29.17-56.37/hr

• Strong ability to read and understand departmental policies, memos, and safety standards (e.g., HACCP, JCAHO).
• Effective communication skills in English to interact with customers and staff.
• Ability to build and maintain cooperative relationships with team members.
• Self-sufficient with the ability to prioritize and complete tasks with minimal supervision.
• Flexible in managing diverse tasks and shifting priorities.
• Knowledge of University, Hospital, and Department policies, including Human Resources procedures.
• Adherence to sanitation and safety protocols, including JCAHO and HACCP standards.
• Physical stamina to stand, bend, walk, lift, push, and pull for extended periods in varying temperatures.
• Ability to lift and move 50+ lbs and work with strong cleaning solutions.
• Active Safe Serve certificate
• Computer skills to operate food management systems in place, and to generate memos and reports.
• Provide effective timely training, coaching and evaluation of staff.