Nutrition Services Supervisor

Overview

We are more than a health system. We are a belief system. We believe wellness and sickness are both part of a lifelong partnership, and that everyone could use an expert guide. We work hard, care deeply and reach further to help people uncover their own power to be healthy. We inspire hope. We learn, grow, and achieve more – in our careers and in our communities.

Responsible for supervising and coordinating the preparation and distribution of food for patients, cafeteria special functions, external contracts, and so forth. Coordinates food service operations with patient medical nutrition. Monitors and ensures quality, safety and sanitation standards are adhered to.

• 65% Oversight of daily operation: Supervise daily operations within food and nutrition services; ensure staffing is adequate; handle daily assignments and field staffing gaps; oversee schedule and staff duties; step in for front‑line associate roles as needed; assure all tasks are completed timely and per standard work; maintain compliance with HACCP guidelines; conduct ongoing training, evaluation, and placement of employees; proficient with electronics and current business technology;
  
  perform service recovery; conduct audits; collaborate with clinical teams; participate in improvement initiatives.
• 15% Quality Assurance and Compliance: Maintain safety and sanitation; complete reports; coach sanitation schedules; ensure equipment works or is scheduled for repair; provide service recovery to patients, visitors, and interdepartmental teams; conduct regular audits; resolve diet‑related concerns with clinical teams; participate in organizational improvement initiatives.
• 10% Managerial Support and Assistance: Work with manager to interview, onboard and orient new associates; ensure area compliance with hospital training standards; support associate performance through coaching and redirection; communicate concerns to the next‑level leader promptly.
• 10% Other Duties as Assigned: Perform area‑specific duties; actively lead and participate in daily associate huddles; handle vendor orders, cash handling, and miscellaneous projects.

High School or GED (Required). SSL – Serve‑Safe License – National Restaurant Association. 2–3 years institutional food service experience.

• Field of Study:
  High School
• Years of experience: 2 to 3

Good communication and interpersonal skills. Knowledge of institutional food production and delivery systems. 2–3 years institutional food service experience.

Day

40

Nutrition Services

• If your passion is to work in a caring environment
• If you believe that learning is a life‑long process
• If you strive for excellence and want to be among the best in the healthcare industry

Ohio Health is an equal opportunity employer and fully supports and maintains compliance with all state, federal, and local regulations. Ohio Health does not discriminate against associates or applicants because of race, color, genetic information, religion, sex, sexual orientation, gender identity or expression, age, ancestry, national origin, veteran status, military status, pregnancy, disability, marital status, familial status, or other characteristics protected by law.

Equal employment is extended to all persons in all aspects of the associate‑employer relationship including recruitment, hiring, training, promotion, transfer, compensation, discipline, reduction in staff, termination, assignment of benefits, and any other term or condition of employment.