nutrition services supervisor

Good Shepherd Health Care System

<div>Overview:
<div><b>
Employer Paid Benefit Premiums for You and Your Family! Medical, Dental, &amp; Vision.</b></div><div></div><div><br>
Pay range: $24.43 - 36.36</div><div>
Shift: Varied</div><div>
Schedule: Temporary position. Varied, 40 hrs/ per week.</div><div></div><div><b><br>
Definition of Position</b><b>:</b></div><div>
The Interim Food Service Supervisor is responsible for overseeing the daily operations of the food service area within the Nutrition Services Department. This position ensures high-quality, safety, and timely food and nutrition services are provided to patients, staff, and visitors in accordance with regulatory standards, hospital policies, and departmental procedures. The supervisor directs, trains, and evaluates food service staff; monitors compliance with sanitation, safety, and dietary regulations; and ensures efficient meal preparation and delivery, including patient trayline, retail cafeteria, daycare, catering, and other food service functions.</div><div></div><div><br>
The Interim Food Service Supervisor also serves as a working leader, actively participating in food service operations as needed, and collaborating with clinical nutrition and culinary teams to support quality improvement and enhance the patient and customer dining experience. Strong leadership, communication, and organizational skills are essential for success in this role.</div>
Responsibilities:
<ul><li>Oversee the preparation, assembly, and delivery of patient trays, retail meals, and catered events.</li><li>
Monitor food quality, temperature, portion control, and presentation to ensure consistency and compliance with standards.</li><li>
Assign daily duties, develop work schedules, and adjust staffing levels based on operational needs.</li><li>
Provide hands-on leadership, coaching, and performance feedback to food service staff.</li><li>
Participate in hiring, training, evaluating, and disciplining staff as needed.</li><li>
Monitor staff adherence to HACCP guidelines, infection control protocols, and safe food handling practices.</li><li>
Conduct routine inspections of food prep and service areas for cleanliness and compliance with local, state, and federal health regulations.</li><li>
Ensure timely meal service and effective coordination between kitchen, trayline, and delivery teams.</li><li>
Identify workflow bottlenecks and implement improvements to optimize efficiency and reduce delays.</li><li>
Respond to patient meal concerns and special requests in a professional and compassionate manner.</li><li>
Maintain a visible presence in the department and foster a culture of service excellence for all customers, including patients, staff, and visitors.</li><li>
Must be able to fill in all shifts in the department, including cook, baker, caterer, ambassador, cashier, dishwasher, etc. as needed to cover during times of short staffing.</li><li>
Monitor food and supply inventory levels; communicate with purchasing staff or vendors to replenish stock as needed.</li><li>
Minimize waste by ensuring proper rotation, labeling, and storage of food and supplies.</li><li>
Work closely with dietitians and Nutrition Services staff to ensure patient meal accuracy, including therapeutic diets, allergies, and texture modifications.</li><li>
Communicate trayline or production issues that impact patient satisfaction or safety.</li><li>
Enforce department policies and assist in developing and updating standard operating procedures.</li><li>
Support ongoing quality assurance and performance improvement efforts.</li><li>
Utilize dietary software and electronic systems to manage patient information, tray tickets, menus, and inventory records.</li><li>
Maintain logs, temperature records, cleaning checklists, and staff documentation as required.</li><li>
Act as the point of contact for food service issues during assigned shifts, including weekends and holidays.</li><li>
Fill in as needed in absence of lead supervisor, placing orders if necessary.</li><li>
Assist with emergency meal planning and delivery in the event of service disruptions or hospital emergencies.</li><li>
The employee supports the hospital mission, vision, values, policies, and procedures.</li><li>
Participates in required education for DNV programs as applicable to position (reference program education curriculum).</li><li>
Performs other related duties as assigned.</li></ul>
Qualifications:
<div><b>
Education</b></div><div></div><p><br>
Required: High School diploma or equivalent.</p><p></p><p><br>
Preferred: Post high school culinary training/education preferred.<br>
</p><p></p><div><b>Licenses/ certifications/ registrations</b></div><div></div><p><br>
Required: Serve-Safe Certification desired. State of Oregon, Department of Health Food Handler&rsquo;s License is required. Must be registered in Oregon CBR, required for working in daycare setting.</p><p></p><p><br>
Preferred: NA</p><p></p><div><b><br>
Experience</b></div><div></div><p><br>
Required: Three years of experience within a commercial or institutional dining food service department managing and/or supervising a unit of food preparation and service staff (i.e., catering, food production, food distribution, dining center, soda bar or food bar). Completion of an institution management, food management, dietetic internship, or completion of an accredited culinary arts program may substitute for one year of the required experience.</p><p></p><p><br>
Preferred: NA</p><p></p><div><b><br>
Other</b></div><ul><li>
Equipment, tools, and work aids: Computer, printer, photocopier, POS system (cash register), Dish machine, coffee maker, point of sale, food chopper, salamander, turbo chef, flame and flat top grill, steam jacketed kettle, tilt skillet, microwave oven, mixer, meat slicer, various choppers, steamer oven, combi-oven, convection oven, grill, knives, can opener, toaster, walk-in, reach-in, carts, trays, proofer, steam tables, blender, and other equipment necessary to successfully fulfill job requirements.</li><li>
Must be able to speak and write English and demonstrate basic math skills.</li><li>
Ability to work with culturally diverse population. Must be able to work weekends and evenings as needed.</li></ul><p></p><div><b><br>
Physical Requirements:</b></div><div>
The physical and sensory functions described below are essential to the successful performance of this position. In accordance with the Americans with Disabilities Act (ADA), reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions. The position requires sufficient auditory ability to detect and respond to various sounds, including alarms and verbal communication. Clear and effective communication is essential, as is the ability to interact with patients, families, and healthcare team members. Visual acuity is necessary for observing working conditions, reading documentation and monitors, and distinguishing colors for clinical purposes, such as identifying medications, allergens, or other safety indicators. Tactile perception is also important for assessing physical characteristics such as temperature, size, shape, or texture during patient care. Motor coordination is required for reaching, grasping, handling, and performing fine motor tasks necessary for the use of food service equipment and procedures. The position also involves occasional stooping, kneeling, crouching, or crawling when cleaning or accessing equipment. Walking and standing are typically continuous throughout the shift. The role requires the ability to lift to 50 pounds independently and involves frequent pushing, pulling, carrying, or repositioning of objects weighing up to 25 pounds.</div><div></div><div><b><br>
Working Conditions:
</b></div><div>This position is performed primarily in an indoor healthcare environment, such as a hospital, clinic, or long-term care facility, primarily in a kitchen. While the work setting is protected from outdoor weather conditions, it may be subject to variable indoor temperatures. Employees will be subject to temporary exposure to refrigerator and freezer temperatures. Tasks may involve exposure to extreme temperatures of equipment, food and water. This role involves exposure to infectious and contagious diseases, hazardous materials, cooking and medical equipment, with the expectation that all staff will follow appropriate safety protocols and utilize personal protective equipment (PPE) as required.</div><div></div><div><br>
The healthcare environment can be fast-paced and unpredictable, requiring the ability to respond quickly to changing circumstances, including high-pressure or emergency situations. The work setting also involves multiple simultaneous demands and varying levels of noise due to kitchen and medical equipment, staff activity, and patient needs.</div></div>

Interim Food Service Supervisor

Beaverton School District

<div><h1 class="jobSectionHeader"><b>NUTRITION SERVICES ASSISTANT I</b></h1><p>
Nutrition Services Department</p><h2 class="jobSectionHeader"><b>
Purpose:</b></h2><p>
The Nutrition Services Assistant I supports the Nutrition Services program by assisting in the preparation, service, and sales of meals to students in a sanitary, efficient, and customer-friendly manner.</p><h2 class="jobSectionHeader"><b>
Reports to: Nutrition Services Field Supervisor</b></h2><h2 class="jobSectionHeader"><b>
Nature &amp; Scope:</b></h2><p>
The Nutrition Services Assistant I works independently following standardized routines under the direction of the Nutrition Services Lead. The nature of the work requires strict adherence to policies, procedures, and regulations. The incumbent interfaces and problem-solves with students, school administrative staff, nutrition services colleagues, teachers, and non-licensed school staff. Because this job involves frequent interaction with students and parents, the position requires a high level of professional decorum, calm, and the ability to act as a role model to young people. The incumbent does not have supervisory responsibilities but may provide guidance and assistance to regular, temporary, or substitute employees, as required.</p><h2 class="jobSectionHeader"><b>
Essential Job Functions:</b></h2><ul><li>
Conducts oneself in the best interest of students, in accordance with the highest traditions of public education and in support of the District&rsquo;s mission.</li><li>
Prepares and serves appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared.</li><li>
Prepares and assembles a variety of hot and cold entr&eacute;es, fruits, vegetables, and other foods.</li><li>
Follows written menus, production records, and production standards.</li><li>
Follows recipes for consistent quality and cost-effectiveness. Provides feedback to Leads regarding recipes.</li><li>
Prepares food service facilities for the serving of food.</li><li>
Minimizes waste.</li><li>
Operates a variety of standard kitchen equipment such as a cash register, oven, steamer, dishwasher, food warmer, steam-jacketed kettle, steam table, and wrapping/sealing machine following proper procedures.</li><li>
Assures that serving lines are properly stocked with adequate food, beverages, and supplies.</li><li>
Serves food from a steam table or cold counter.</li><li>
Follows Nutrition Services Department Hazard Analysis Critical Control Point (HACCP) standard operating procedures (SOPs) for food safety and sanitation in the receiving and storage of supplies; in food preparation; service of food; in storage, disposal, or donation of leftovers; in cleaning and maintaining equipment and work areas.</li><li>
Counts money for the till and prepares moneyboxes or cash registers with the appropriate amount and denominations of change.</li><li>
Performs cashier functions using NS software: enters computerized meal accounting and sales data, verifies checks collected, closes the till and delays count. Brings the cash drawer to Lead for reconciliation.</li><li>
Completes and maintains daily and weekly records of meals and beverages served and foods leftover. Maintains required records for meal production accounting.</li><li>
Washes and cleans cafeteria tables.</li><li>
Washes and stores equipment, pots, pans, trays, and other food service items; lifts moderately heavy objects.</li><li>
Provides inventory and product usage information to Lead for ordering and record-keeping purposes as required. Assists Lead in counting supplies for monthly physical inventory.</li><li>
Assists other personnel for the purpose of supporting them in the completion of their work activities.</li><li>
Assists with training of new employees, parent volunteers, and student helpers.</li><li>
Monitors equipment operation and reports concerns and needs as required.</li><li>
Participates in required hours of annual continuing education, per federal law.</li><li>
Maintains effective working relationships with other members of the Department as well as other school personnel and community members, including those from diverse cultures or backgrounds or those who speak limited or no English.</li><li>
Complies with all procedures outlined in the Code of Professional Conduct and Annual Notices for Education Practitioners, Teachers, Support Staff, Administrators, Substitutes Handbook, and all other Beaverton School District Policies and Procedures.</li></ul><p>
The statements contained above reflect general details as necessary to describe the principal functions of this job but should not be considered an all-inclusive listing of work requirements. Individuals may at times perform other duties as assigned, which could include work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload.</p><h2 class="jobSectionHeader"><b>
Required Qualifications:</b></h2><ul><li>
Must possess a high school diploma or equivalent.</li><li>
Must pass a criminal background check.</li><li>
Must pass a required physical examination.</li><li>
Must be able to read, write, and speak English.</li><li>
Must be able to read, understand, and follow multi-step written and verbal instructions in English.</li><li>
Must be able to perform basic math sufficient to complete routine addition, subtraction, multiplication, division, percentages, and fractions computations with ease and accuracy.</li><li>
Must possess a valid Food Handlers Card.</li><li>
Must be able to record data.</li><li>
Must possess uncorrected or corrected visual acuity of 20/40 in both eyes.</li><li>
Must be able to attend mandatory trainings, scheduled in-services, and educational events sponsored by the Beaverton School District outside of regular hours.</li><li>
Must possess basic familiarity with working with a computer for data entry as well as functions of e-mail.</li></ul>
<h2 class="jobSectionHeader"><b>
Working Conditions:</b></h2><p>
The Nutrition Services Assistant I works primarily in an industrial school kitchen and also works in the cafeteria/lunchroom. The work environment is often loud and includes exposure to hot surfaces, steam heat, cold temperatures in cooler/freezer areas, cleaning solvents, and vibration with some equipment. Other potential exposures and hazards include but are not limited to: chemicals, fumes, communicable diseases, sharp objects, power/hand-operated equipment and machinery, pinch points, odors, and slippery surfaces.</p><p>
The Nutrition Services Assistant I will constantly stand or walk (100% of the time) while performing kitchen food preparation duties on tile/concrete surfaces up to 2-3 miles per day. The job involves moderate to fast-paced walking to meet daily timelines.</p><p>
The Nutrition Services Assistant I must:</p><ul><li>
Lifting/Carrying. Constantly lift up to 10 lbs.; frequently lift up to 20 lbs.; and occasionally lift up to 50 lbs.; and must carry loads up to 15 feet.</li><li>
Pushing/Pulling. Constantly exert a force up to 10 pounds while stocking supplies and using a wheeled cart to move food and supplies; frequently exert a force of up to 20 pounds; and occasionally exert a force up to 50 lbs., and intermittently exert a force (push/pull) up to 75 lbs.</li><li>
Climbing. Infrequently climb using step stools while retrieving or replacing items in stock rooms, freezers, or storage areas.</li><li>
Bending/Twisting. Constantly bend or twist, at waist/knees, while preparing food, removing cookware and/or supplies from the lower shelf, or cleaning/sanitizing.</li><li>
Kneeling/Crouching. Occasionally kneel and crouch, removing items from lower shelves or replacing them, or cleaning below counter level.</li><li>
Using hands/arms. Constantly use both hands and both arms.</li><li>
Handling/Grasping. Constantly must reach, handle, grip, grasp, and finger while performing food preparation, handling supplies and materials, cleaning, and wiping.</li><li>
Reaching. Frequently or constantly extend-reach, including occasional overhead reaching.</li><li>
Seeing/Hearing/Smelling/Speaking.
<ul><li>Sight is required to closely inspect for work area and food product cleanliness, preparation and presentation, and to read instructions and to maintain sanitized work areas.</li><li>
Hearing is required to listen for voice conversations, food preparation equipment signals, and school alarms for safety purposes.</li><li>
Sense of smell required in preparing food.</li><li>
Speaking is required in order to communicate with customers, colleagues, students, and students.</li></ul>
</li></ul><h3 class="jobSectionHeader"><b>Work Year: 180 days, plus inservice and training.</b></h3><h3 class="jobSectionHeader"><b>
Bargaining Unit: OSEA</b></h3><h3 class="jobSectionHeader"><b>
FLSA Status: Non-Exempt</b></h3><h3 class="jobSectionHeader"><b>
Date Approved: February 10, 2016</b></h3><h3 class="jobSectionHeader"><b>
Date Revised: February 10, 2016</b></h3><p>
The Beaverton School District recognizes the diversity and worth of all individuals and groups. It is the policy of the Beaverton School District that there will be no discrimination or harassment of individuals or groups based on race, color, religion, gender, sexual orientation, gender identity, gender expression, national origin, marital status, age, veterans status, genetic information, or disability in any educational programs, activities, or employment.</p><br>
<h1 class="jobSectionHeader"><b>
Benefits</b></h1><p>
We invite you to visit Beaverton&rsquo;s Benefits Website to learn more about our outstanding benefits package*, which include:</p><ul><li>
Paid Time Off: Paid sick leave. Three personal days per year.</li><li>
Health and Welfare: Comprehensive medical, dental, and vision benefits.</li><li>
Work/Life and Wellness: Assistance Program and wellness programs related to stress management, nutrition, meditation, and more.</li><li>
Retirement: PERS Retirement System. 403(b) and 457(b) options.</li><li>
Life Insurance.</li><li>
Tuition Reimbursement: Employees are provided tuition reimbursement to be used for an advanced degree or certification; graduate, undergraduate, or Community College courses; workshops or conferences.</li><li>
Career Advancement Programs: University partnerships for career pathway opportunities.</li><li>
Professional Development: Programs and classes our Kickup Workplace Development.</li><li>
Bilingual Proficiency &amp; Other Stipends: for employees proficient in Spanish. Stipend for some competitive positions.</li><li>Rules and considerations vary depending on the employee's contract.</li></ul></div>

Nutrition Services Assistant I-International School of Beaverton

Stafford County Public Schools

<div><p>Job Title: Nutrition Manager &ndash; Elementary School</p><p>
Department: School Nutrition</p><p>
Pay Grade: U110</p><p>
Work Calendar: Nutrition Service 183 Days</p><p>
FLSA Status: Exempt</p><p></p><p><b><br>
GENERAL PURPOSE</b></p><p>
This position oversees the local nutrition operations at the school level to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel and approving time sheets and payroll for staff. Additionally, the Nutrition Manager is responsible for managing and overseeing production and execution of meals, which includes projecting, ordering, preparing, serving, and clean up. Responsibilities also include maintenance of all data and recordkeeping, conducting monthly inventories, managing daily cash register operations, and deposits to the bank.</p><p><b>
MAIN JOB TASKS AND RESPONSIBILITIES</b></p><p>
Kitchen Responsibilities
</p><ul><li>Oversees food preparation and service to students and school employees.</li><li>
Supervises the preparation of food according to standardized recipes</li><li>
Prepares daily production records and cleaning schedules for staff.</li><li>
Maintains consistency in food preparation and service to students and school employees.</li><li>
Follows all local and state food safety and sanitation guidelines.</li><li>
Performs a variety of kitchen assignments (e.g., baking, cashiering, etc.) as needed.</li><li>
Assists in the receipt and proper storage of all kitchen deliveries.</li><li>
Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.</li></ul><p>
Managerial Responsibilities</p><ul><li>
Supervises nutrition staff to ensure product quality, a high standard of customer service, and operation efficiency.</li><li>
Receives and reconciles vendor invoices and oversee the daily sales reconciliation and use own transportation to the bank to make bank deposits.</li><li>
Ensures accurate forecasting of food production needs.</li><li>
Responsible for ordering and maintaining adequate food and supplies and potentially pick up product from other school locations during the work day if needed.</li><li>
Participate in the completion of daily production records.</li><li>
Assist with ordering and maintenance of adequate food supplies.</li><li>
Provide on-the-job training in all facets of the operation and complete annual staff evaluations.</li><li>
Attend mandatory departmental meetings.</li></ul><p></p><p><br>
Support and demonstrate core values of Nutrition Services</p><ul><li>
Comply with federal, state, and local regulations governing school nutrition programs.</li><li>
Complete federally mandated professional development activities annually.</li><li>
Respond promptly and thoroughly to written and oral requests for information.</li><li>
Maintain a clean, neat appearance.</li><li>
Must adhere to departmental Dress Code and Uniform Practices.</li><li>
Maintain a record of appropriate attendance and punctuality.</li><li>
Serve as an optimal role model for students, colleagues, and the community.</li><li>
Work in close harmony with colleagues, supervisors, and co-workers.</li><li>
Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.</li><li>
Perform other related duties as required/assigned</li></ul><p><b>
EDUCATION AND EXPERIENCE</b></p><ul><li>
Associate&rsquo;s Degree from an accredited college or university preferred</li><li>
Prior professional job related experience of three (3) years required</li><li>
Prior supervisory experience of two (2) years preferred</li></ul><p></p><p><b><br>
KNOWLEDGE, SKILLS, AND ABILITIES</b></p><ul><li>
Knowledge<ul><li>
Institutional food service procedures, practices and equipment.</li><li>
Quality food production, nutritional values, and special dietary requirements.</li><li>
Kitchen sanitation and safety measures.</li></ul></li></ul><br>
<p></p><ul><li>
Skills<ul><li>
Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.</li><li>
Perform business level math and accounting computations</li><li>
Prepare food according to standardized recipes</li></ul></li></ul><br>
<p></p><ul><li>
Abilities<ul><li>
Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.</li><li>
Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.</li><li>
Demonstrate effective time management and organizational skills</li><li>
Use oral and written communication skills and thorough knowledge of English grammar and usage</li><li>
Adapt to change and maintain flexibility</li><li>
Address criticism in an appropriate manner and develop constructive outcomes</li><li>
Show sustained effort and enthusiasm in quality and quantity of work</li><li>
Work cooperatively in a team environment to meet goals</li><li>
Organize and perform work independently</li><li>
Work on multiple projects while meeting all deadlines</li><li>
Receive and process information in a timely manner while using good judgement to produce positive outcomes</li></ul></li></ul><p></p><p><b><br>
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS</b></p><ul><li>
Work environment is primarily inside, where the noise and temperature levels are moderate.</li><li>
The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.</li><li>
Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.</li><li>
Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.</li></ul><p></p><p><br>
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described.</p><p>
Since not every duty associated with this position may be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered incidental in the performing of their duties, just as though they were actually written out in this job description.</p></div>

Nutrition Manager - Elementary 2026-2027

Trinity Health

<div>
 <strong>
  Employment Type
  <br/>
  <br/>
 </strong>
 Part time
 <br/>
 <br/>
 <strong>
  Shift
  <br/>
  <br/>
 </strong>
 Rotating Shift
 <br/>
 <br/>
 <strong>
  Description
  <br/>
  <br/>
 </strong>
 Come join the Food and Nutrition Team at Saint Mary's Hospital part of Trinity Health Of New England! We are a member of the nationwide Trinity Health family, bringing compassionate care to our communities.
 <br/>
 <br/>
 <strong>
  Position Purpose
  <br/>
  <br/>
 </strong>
 Supervises and trains all assigned food service employees. Oversees various food service functions (i.e. patient feeding, cafeteria, special functions, etc.). Assures staff adherence to all department policies and procedures. Maintains logs and completes reports related to areas of responsibility.
 <br/>
 <br/>
 <strong>
  What You Will Do
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervises assigned food service employees daily.
  </li>
  <li>
   Collaborates with department head in all HR related management duties including but not limited to the recruitment and selection of personnel, training, coaching, and disciplining assigned food service employees as required. Completes employee evaluations.
  </li>
  <li>
   Completes employee work schedules and covers for absences.
  </li>
  <li>
   In coordination with other food service management, responsible for all food service employees in the absence of the Department Head.
  </li>
  <li>
   Assures that all required safety, sanitation, and safe food handling procedures are followed.
  </li>
  <li>
   Assumes checker position on patient tray line.
  </li>
  <li>
   Maintains all required information logs including refrigerator and dish and pot machine temps, food temps, sanitizer test strip, and sanitation inspection reports.
  </li>
  <li>
   Assists in the purchasing of food and non-food items for the Dietary/Nutrition Department.
  </li>
  <li>
   Performs diet office functions.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Working Conditions
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Requires working in a normal environment where there are relatively few physical discomforts. Some lifting required.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Minimum Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Work requires the knowledge received through obtaining a high school diploma or GED.
  </li>
  <li>
   ServSafe certification required.
  </li>
  <li>
   Requires one (1) to three (3) years of food service supervisory. Ability to supervise food service personnel and maintain organization and workflow of the food service operation.
  </li>
  <li>
   Ability to perform a variety of food service management duties including scheduling, training, recordkeeping and insuring adherence to department policies and procedures.
  </li>
  <li>
   Knowledge of Medical Nutrition Therapy including food allergies.
  </li>
  <li>
   Ability to apply theory into practice and to think critically to solve problems.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Position Highlights And Benefits
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Per Diem- Rotating Shift
  </li>
  <li>
   Our Mission and Core Values
  </li>
  <li>
   Career growth and advancement potential
  </li>
  <li>
   Award-winning Patient Access Department
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ministry/Facility Information
  <br/>
  <br/>
 </strong>
 Trinity Health Of New England is an integrated health care delivery system that is comprised of world-class providers and facilities dedicated to full spectrum preventative, acute, and post-acute care. We aim to deliver top level care to increase our community's overall health at lower costs. While we serve nearly 3 million people, we are proud to be a part of a national system that focuses on putting our patients first and having the best colleagues to do so.
 <br/>
 <br/>
 <strong>
  Our Commitment
  <br/>
  <br/>
 </strong>
 Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
</div>


Food Service Supervisor

<div>
 <strong>
  Employment Type
  <br/>
  <br/>
 </strong>
 Part time
 <br/>
 <br/>
 <strong>
  Shift
  <br/>
  <br/>
 </strong>
 Rotating Shift
 <br/>
 <br/>
 <strong>
  Description
  <br/>
  <br/>
 </strong>
 Come join the Food &amp; Nutrition team at Mercy Medical Center, part of Trinity Health Of New England! We are a member of the nationwide Trinity Health family, bringing compassionate care to our communities.
 <br/>
 <br/>
 <strong>
  Position Purpose
  <br/>
  <br/>
 </strong>
 Supervises and trains all assigned food service employees. Oversees various food service functions (i.e. patient feeding, cafeteria, special functions, etc.). Assures staff adherence to all department policies and procedures. Maintains logs and completes reports related to areas of responsibility.
 <br/>
 <br/>
 <strong>
  What You Will Do
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Supervises assigned food service employees on a daily basis.
  </li>
  <li>
   Collaborates with department head in all HR related management duties including but not limited to the recruitment and selection of personnel, training, coaching and disciplining assigned food service employees as required.
  </li>
  <li>
   Completes employee evaluations.
  </li>
  <li>
   Completes employee work schedules and covers for absences.
  </li>
  <li>
   In coordination with other food service management, responsible for all food service employees in the absence of the Department Head.
  </li>
  <li>
   Assures that all required safety, sanitation, and safe food handling procedures are followed.
  </li>
  <li>
   Assumes checker position on patient tray line.
  </li>
  <li>
   Maintains all required information logs including refrigerator and dish and pot machine temps, food temps, sanitizer test strip, and sanitation inspection reports.
  </li>
  <li>
   Assists in the purchasing of food and non-food items for the Dietary/Nutrition Department.
  </li>
  <li>
   Performs diet office functions including, but not limited to:
  </li>
  <li>
   Updating and maintaining diet orders
  </li>
  <li>
   Updating and maintaining food allergy information
  </li>
  <li>
   Updating supplement orders
  </li>
  <li>
   Updating patients&rsquo; food preferences
  </li>
  <li>
   Updating admissions and discharges
  </li>
  <li>
   Preparing patient menus and nourishment labels to meet the patient&rsquo;s diet order, food allergy restrictions and patient&rsquo;s food preferences
  </li>
  <li>
   Preparing production report for the next day
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Working Conditions
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Requires working in a normal environment where there are relatively few physical discomforts. Some lifting required.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Minimum Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Work requires the knowledge received through obtaining a high school diploma or GED.
  </li>
  <li>
   ServSafe certification required.
  </li>
  <li>
   Requires one (1) to three (3) years of food service supervisory. Ability to supervise food service personnel and maintain organization and workflow of the food service operation.
  </li>
  <li>
   Ability to perform a variety of food service management duties including scheduling, training, recordkeeping and insuring adherence to department policies and procedures.
  </li>
  <li>
   Knowledge of Medical Nutrition Therapy including food allergies.
  </li>
  <li>
   Ability to apply theory into practice and to think critically to solve problems.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Position Highlights And Benefits
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Per Diem - Rotating Shift
  </li>
  <li>
   Our Mission and Core Values
  </li>
  <li>
   Career growth and advancement potential
  </li>
  <li>
   Award-winning Patient Access Department
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Pay Range:
 </strong>
 $21.35 - $32.05 hr.
 <br/>
 <br/>
 Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.
 <br/>
 <br/>
 We are a group of primary care providers, specialists and surgeons serving patients in Connecticut and western Massachusetts. Part of Trinity Health Of New England, we offer primary care, specialty care, surgery, urgent care, rehabilitation, and imaging and lab services for thousands of patients every year.
 <br/>
 <br/>
 <strong>
  Ministry/Facility Information
  <br/>
  <br/>
 </strong>
 Trinity Health Of New England is an integrated health care delivery system that is comprised of world-class providers and facilities dedicated to full spectrum preventative, acute, and post-acute care. We aim to deliver top level care to increase our community's overall health at lower costs. While we serve nearly 3 million people, we are proud to be a part of a national system that focuses on putting our patients first and having the best colleagues to do so.
 <br/>
 <br/>
 <strong>
  Our Commitment
  <br/>
  <br/>
 </strong>
 Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
</div>


Trinity Health Of New England

<div><p>Job Title: Assistant Nutrition Manager-Elementary</p><p>
Department: School Nutrition Services</p><p>
Pay Grade: U070</p><p>
Work Calendar: Nutrition Service 183 days</p><p>
FLSA Status: Non-Exempt</p><p></p><p><b><br>
GENERAL PURPOSE</b></p><p></p><p><br>
This position assists the School Nutrition Manager in overseeing the daily operations of the kitchen and cafeteria to ensure safe and nutritious meals are being provided to the students and staff. Duties include supervising, training, and scheduling kitchen personnel. Additionally, the Assistant Manager is responsible for managing daily cash register operations and deposits to the bank, completing daily reports, and conducting inventories.</p><p></p><p><b><br>
MAIN JOB TASKS AND RESPONSIBILITIES</b></p><p></p><p><br>
Kitchen Responsibilities</p><ul><li>
Assists in food preparation and service to students and school employees.</li><li>
Reads and follows standardized recipes.</li><li>
Prepares daily production records and cleaning schedules for staff.</li><li>
Maintains consistency in food preparation and service to students and school employees.</li><li>
Follows all local and state food safety and sanitation guidelines.</li><li>
Performs a variety of kitchen assignments as directed by the Nutrition Manager.</li><li>
Assists in the receipt and proper storage of all kitchen deliveries.</li><li>
Ensures the cleanliness and sanitation of all areas of the kitchen while adhering to all local and state health codes.</li></ul><p>
Managerial Responsibilities</p><ul><li>
Assists with daily reconciliation of vendor invoices and sales reconciliation with possible delivery of bank deposits to the bank in own vehicle.</li><li>
Assist with ordering and maintenance of adequate food supplies as well as accurate forecasting of food production needs and potentially pick up product from other school locations during the work day if needed.</li><li>
Participate in the completion of daily production records.</li><li>
Assist with completion of annual staff evaluations.</li><li>
Comply with federal, state, and local regulations governing school nutrition programs.</li><li>
Provides on the job training in all facets of the operation.</li><li>
Attend mandatory departmental meetings.</li></ul><p></p><p><br>
Support and demonstrate core values of Nutrition Services</p><ul><li>
Provide faculty, staff, and students with outstanding customer service.</li><li>
Complete federally mandated professional development activities annually.</li><li>
Respond promptly and thoroughly to written and oral requests for information.</li><li>
Maintain a clean, neat appearance.</li><li>
Must adhere to departmental Dress Code and Uniform Practices.</li><li>
Maintain a record of appropriate attendance and punctuality.</li><li>
Serve as an optimal role model for students, colleagues, and the community.</li><li>
Work in close harmony with colleagues, supervisors, and co-workers.</li><li>
Comply with all district and school policies and regulations, including but not limited to guidelines for confidentiality.</li><li>
Perform other related duties as required/assigned.</li></ul><p><b>
EDUCATION AND EXPERIENCE</b></p><ul><li>
High School Diploma or its equivalent required.</li><li>
Two (2) years of professional job related experience required.</li><li>
ServSafe Certification required, or ability to obtain</li></ul><p><b>
KNOWLEDGE, SKILLS, AND ABILITIES</b></p><ul>
Knowledge<li><ul><li>
Institutional food service procedures, practices, and equipment.</li><li>
Quality food production, nutritional values, and special dietary requirements.</li><li>
Kitchen sanitation and safety measures.</li></ul></li><li>
Skills<ul><li>
Comply with Hazard Analysis Critical Control Point (HACCP) principles and guidelines.</li><li>
Basic computer competency including but not limited to Windows, Microsoft Office, and Google Suite.</li><li>
Perform business level math and accounting computations</li><li>
Prepare food according to standardized recipes</li></ul></li><li>
Abilities<ul><li>
Answer phone calls, respond to emails, and exchange in face-to-face communication with professionalism.</li><li>
Demonstrate effective time management and organizational skills</li><li>
Use oral and written communication skills and thorough knowledge of English grammar and usage</li><li>
Adapt to change and maintain flexibility</li><li>
Address criticism in an appropriate manner and develop constructive outcomes</li><li>
Show sustained effort and enthusiasm in quality and quantity of work</li><li>
Work cooperatively in a team environment to meet goals</li><li>
Organize and perform work independently</li><li>
Work on multiple projects while meeting all deadlines</li><li>
Receive and process information in a timely manner while using good judgement to produce positive outcomes</li></ul></li></ul><p><b>
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS</b></p><ul><li>
Work environment is primarily inside, where the noise and temperature levels are moderate.</li><li>
The work is medium work, which requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.</li><li>
Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.</li><li>
Additionally, the following physical abilities are required: feeling, grasping, handling, lifting, mental acuity, reaching, repetitive motion, speaking, standing, talking, visual acuity and walking.</li></ul><p></p><p><br>
To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily. Reasonable accommodations shall be made, as required by law, to enable individuals with disabilities to perform the primary job functions herein described. Since not every duty associated with this position may be described herein, employees may be required to perform duties not specifically spelled out in the job description, but which may be reasonably considered incidental in the performing of their duties, just as though they were actually written out in this job description.</p></div>

Assistant Nutrition Manager - Elementary 2026-2027

Search 10000+ Nutrition services supervisor jobs near you this March. New roles added regularly across leading industries. Apply today.

10000 nutrition services supervisor jobs Near Me

Interim Food Service Supervisor

Nutrition Services Assistant I-International School of Beaverton

Nutrition Manager - Elementary 2026-2027

Food Service Supervisor

Food Service Supervisor

Food Service Supervisor

Assistant Nutrition Manager - Elementary 2026-2027