Assistant Manager, Food Service

Description As a Foodservice Supervisor, you’ll lead daily operations across key areas of Nutrition Services, including cafeteria, patient services, and food production. You’ll play a hands‑on role in delivering safe, high‑quality meals while guiding a diverse team in a fast‑paced healthcare environment. What you’ll do: Lead, train, and support food service staff, including coaching and performance management Oversee daily cafeteria operations, including food service and cash handling as needed Ensure compliance with HACCP, Joint Commission, and local health regulations Monitor food storage, inventory, and requisitioning processes Conduct routine inspections to maintain cleanliness, safety, and quality standards Track revenue and sales trends to support operational decisions Collaborate on menu planning to balance nutrition, quality, and customer satisfaction Manage portion control and production levels to reduce waste and control costs What sets this role apart: Direct impact on patient care and experience through nutrition Leadership opportunity across multiple service areas (retail, patient services, production, catering) Exposure to a highly specialized neuropsychiatric hospital environment Opportunity to shape team culture and improve service delivery Please note: This role requires flexibility to float across locations during the training period. Qualifications Minimum two years of experience as a supervisor in food services; hospital experience highly preferred. Must have a current ServSafe certificate. Must have knowledge with cash handling, food services, HACCP, BUS 49, JC, Safety, and Sanitation. Ability to read, write, and comprehend standard English. Interpersonal skills to interact effectively with co‑workers, customers, supervisors, managers, and staff. The ability to work in a standing position for a long period of time; stretch, bend, walk, stoop and reach repetitively. Ability to conduct monthly inspections of the cafeteria. Ability to control cost by reviewing portion control and quantity of preparation minimizing waste; ensuring high quality of preparation. Ability to facilitate regular staff meetings monthly, in services, and weekly huddles. Knowledge of operation of equipment, must be able to evaluate equipment and techniques. Ability to communicate job expectations; planning, monitoring and appraising job results; maintain quality service by enforcing quality training; initiating, coordinating and organizational standards. Ability to resolve employee problems by analyzing data; investigating issues; identifying solutions; and recommending actions. Ability to be organized and work independently with minimum supervision. Ability to establish priorities and monitor progress. Ability to adjust to fluctuating workload and adhere to flexible work schedules. Ability to maintain working relationship with the union by following the terms of the collective bargaining agreements. #J-18808-Ljbffr Direct Jobs