Dining Systems Supervisor

FISD

• We are hiring immediately for a full time DINING SYSTEMS SUPERVISOR position.
• Location: St. Mark’s School - 25 Marlboro Road, Southborough, Massachusetts 01772.
  
  Note:
  
  online applications accepted only.
• Schedule: Full time;
  Monday and Friday, 2:00 pm to 8:00 pm;
  Saturday, 10:00 am to 7:30 pm;
  Sunday, 9:00 am to 7:30 pm. More details upon interview.
• Requirement: Prior front‑of‑house experience, preferably in a school setting, is preferred.
• Pay Range: $22.00 per hour to $24.00 per hour.

Free meals, uniforms and laundering service available at select locations.

We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition r 1512876.

Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

has been leading the way in transforming private and independent school food service across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional food service experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just food service – we take it to the next level by offering cutting‑edge nutrition education programs that empower students to make smart, healthy choices daily.

By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what’s right, every time.

Summary: Responsible for coordinating patient meal service; e.g., menu selections, tray assembly, tray delivery and pick up, special requests and needs for Dining on Call Program. Ensures employees are adequately trained and units are properly staffed to provide service.

Essential Functions and Responsibilities:

• Responsible for Nutrition Operators, Workstation and Wait Staff Associates.
• Oversees systems and processes to ensure that the strategic and operational objectives of the Dining on Call service are accomplished.
• Assists in the selection and orientation of employees and oversees training of Dining on Call staff.
• Works with Nutrition Operators to ensure alternatives to menu as allowed on prescribed diet in accordance with food allergies or sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections.
• Evaluates patient meal selection, tray completion, tray delivery, and tray retrieval process on a daily basis.
• Responsive to patient's needs at all times. Resolves patient concerns or complaints immediately and/or reports needed assistance to supervisor as appropriate.
• Complies with dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations.
• Oversees development and implementation of action plan within Dining on Call service, as appropriate.
• Coordinates and oversees daily and weekly activities/tasks performed by Dining on Call staff.
• Develops and posts employees schedules according to department's policy.
• Updates and communicates job flows changes of Dining on Call positions, as applicable.
• Interacts with nursing to ensure patients’ diet prescriptions are accurate, and patient’s food needs are met.
• Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures.
• Submits all required documentation, reports, and logs in a timely, professional and complete manner.
• Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay.
• Complies with regulatory agency standards, including federal, state, and JCAHO.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Follows HACCP guidelines when receiving, assembling and distributing food…