The Supervisor, Food Services provides leadership and overall direction for RCHSD retail and catering food services operations and programs. Oversee retail, catering, production operations and plans, administers and manages all unit activities related to retail and catering operations, cash management, staffing levels and reporting processes complying with RCHSD and regulatory agency standards.
Assists in the successful operation and customer service of the Food Services Department within a hospital setting. Helps ensure client/customer service and satisfaction with efficient cost effective management meeting and exceeding stated expectations. Assists in the responsibility for all foodservice-related activities and be primarily involved in patient meal assembly and delivery; including quality improvement, sanitation, infection control and all facility-related activities.
5 years of experience
8 years of experience
Dietary Manager Certificate
Registered Dietitian a plus