Nutrition Services Site Supervisor

PRE- REQUISITE:

• Candidate must reside in the DMV Area (DC, Maryland or Virginia)
• Candidate must be a United States Citizen
• Candidate must have a ServSafe or equivalent certification
• Candidate must have a minimum of 3 to 5 years Culinary Arts or Food Service Management experience

Job Summary

The Site Supervisor serves as the primary point of contact for the Nutrition Services Department. You will be responsible for the overall performance of the contract, ensuring that all food service operations meet high-quality standards for patients and diners. This role requires a blend of administrative oversight, personnel management, and technical expertise in large-scale food production.

Key Responsibilities

• Operations Management: Oversee daily performance and adjust work schedules of contract employees to meet the food service mission.
• Personnel Oversight: Assign work, provide technical direction, and address performance or conduct issues within five workdays.
• Training & Onboarding: Ensure all newly arriving employees complete mandatory orientation, training, and security requirements before starting work.
• Compliance: Maintain job performance records, sign-in/out logs, and ensure all staff maintain current Common Access Cards (CAC) and computer access.
• Quality Assurance: Collaborate with Government supervisors and the Contracting Officer Representative (COR) to resolve quality evaluations and operational concerns.
• Reporting: Submit biweekly timecards via DMHRSi and report any staff absences or work delays within two hours.

Qualifications

• Education: High School graduate required; Degree in Culinary Arts or Foodservice Management preferred.
• Experience: Minimum of 3 years of the last 5 years (or 5 cumulative years) of supervisory experience in quantity food preparation/multi-service operations.
• Certification: Must have and maintain a ServSafe or equivalent certification.
• Security: Must be a U.S. Citizen and able to pass a Tier 1 background investigation for a Common Access Card (CAC).
• Technical Skills: Strong working knowledge of commercial kitchen equipment (combo ovens, slicers, steam kettles) and food preparation principles.
• Physical Requirements: Ability to stand/walk for long periods, lift up to 50 pounds, and work in a kitchen environment.

Communication & Skills

• Must be able to read, write, and speak English fluently.
• Strong organizational, time management, and conflict resolution skills.
• Exceptional customer service skills for interacting with staff, visitors, and patients.
• Basic computer knowledge and math skills for calculating weights and measures.

Pay: $24.00 - $26.00 per hour

Expected hours: 40.0 per week

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $24 - $26