Nutrition Services Supervisor - Hospital Food Service

OhioHealth is seeking a Nutrition Services Supervisor to lead daily Food & Beverage Operations within our Healthcare & Medical Services environment. This role oversees meal planning, food preparation, staff scheduling, and compliance with nutrition, safety, and sanitation standards. The supervisor collaborates with clinical teams to support patient-centered nutrition needs while ensuring high-quality service for patients, visitors, and staff. OhioHealth offers an inclusive, supportive culture with professional growth, continuous learning, and the opportunity to make a meaningful impact on community health across our extensive care network.

Responsibilities

• Supervise daily operations of patient meal service, retail outlets, and catering within the hospital's nutrition services department.
• Lead, schedule, train, and coach foodservice staff to ensure efficient workflow, high-quality service, and adherence to Ohio
• Health standards.
• Ensure accurate and timely meal preparation and delivery according to physician diet orders, therapeutic diet guidelines, and patient preferences.
• Monitor food safety and sanitation practices, including HACCP procedures, Serv
• Safe standards, and compliance with local health codes and Joint Commission requirements.
• Oversee tray accuracy, portion control, food presentation, and service quality to support patient satisfaction and clinical outcomes.
• Manage staff schedules, assignments, and timekeeping, adjusting staffing levels to meet operational needs and budget parameters.
• Support inventory and cost control by monitoring stock levels, ordering supplies, reducing waste, and assisting with product selection.
• Collaborate with clinical dietitians, nursing, and other departments to address patient nutrition service needs and resolve service issues.
• Participate in quality improvement initiatives, track key performance indicators, and implement process changes to enhance efficiency and service quality.
• Promote an inclusive, respectful, and safe work environment that reflects Ohio
• Health's commitment to compassion, diversity, equity, and innovation.

Required Skills

• Menu planning for healthcare patients and staff
• Knowledge of therapeutic and modified diets
• Food safety and sanitation (HACCP, Serv
• Safe)
• Staff scheduling and labor management
• Inventory and cost control
• Understanding of regulatory standards (Joint Commission, local health codes)
• Electronic health record diet order interpretation
• Basic nutrition principles and medical nutrition terminology
• Quality assurance and process improvement
• Microsoft Office and food service software systems
• Training, coaching, and performance management
• Customer service in a patient-care environment