Supervisor Dietary SCH

Title

Supervisor Dietary SCH – Catholic Health

Sisters of Charity Hospital (Buffalo, NY) – Shift 1

$46,156.50 – $69,244.50 USD per year

Full Time – FTE 1.0 – Exempt from Overtime

Days and evenings with weekend and holiday rotation. Hours vary between 5:00 AM – 8:00 PM.

Promote, monitor, and maintain a positive service culture. Coordinate, direct, and supervise department activities involving food preparation, production, assembly, service, and distribution for patients/residents, associates, visitors, and guests or catered events. Ensure adherence to standardized recipes, menus, and safe handling practices. Organize cleaning and sanitizing of work areas, equipment, and small wares. Participate in hiring and progressive disciplinary action up to and including discharge.

Use department and facility technology related to operations management, clinical nutrition, staffing, and cash accounting. Oversee department cash handling functions. Provide input to department leadership regarding operations. Assist in obtaining operational goals such as food and menu costing, menu planning, staff training and evaluation, purchasing, and budgeting.

• Coordinate and supervise all food service operations for patients, residents, and visitors.
• Maintain compliance with hospital policies, food safety regulations, and infection control standards.
• Lead hiring, training, and performance evaluations for food service staff.
• Manage department cash handling and budgeting activities.
• Collaborate with clinical nutrition, facility management, and accounting teams.
• Ensure proper cleaning and sanitizing of kitchen equipment and work areas.

• High School graduate
• A.A.S. degree in Food Service Management or related field required (equivalent work experience acceptable)
• HACCP/Serv Safe certification preferred

• One year of healthcare and/or commercial supervisory food service experience preferred.
• Experience in food service operations.

• Strong written and verbal communication skills.
• Computer and math proficiency.
• Ability to read, write, and follow oral and written instructions.
• Effective interaction with a diverse work group.
• Manage multiple tasks and meet specific time frames.
• Problem‑solving skills.

• Exposure to electrical/mechanical equipment hazards.
• Exposure to housekeeping/cleaning agents and chemicals.
• Risk of flammable, explosive gases, cuts, and burns.
• Varying and unpredictable kitchen environment.
• Standing and walking most of the day.
• Many interruptions.

Mid‑Senior level

Other

Other

Hospitals and Health Care