Nutrition Supervisor

Department: Nutrition Services
Location: Ozarks Healthcare – West Plains, Missouri
Reports To: Nutrition Manager

Position Summary

The Nutrition Supervisor provides daily leadership and oversight of Nutrition Services operations, helping ensure patients, staff, and customers receive safe, high-quality food and excellent service. This position works closely with the Nutrition Manager, Executive Chef, Team Leads, and Nutrition Services staff to coordinate daily operations, maintain regulatory compliance, and ensure department standards are consistently followed.

The Nutrition Supervisor is a working leader who helps guide staff, resolve day-to-day operational issues, maintain accountability, and ensure the department operates efficiently in a hospital environment.

Key Responsibilities

• Supervise and support Nutrition Services employees during daily operations.

• Provide direction, coaching, and training to staff to promote consistent performance and quality.

• Ensure employees follow department policies, procedures, and established standards.

• Monitor daily food service operations and address problems or service issues as they arise.

• Assist with scheduling, staffing, and coverage to maintain appropriate department operations.

• Help ensure patient meals are prepared, assembled, and delivered accurately and within scheduled meal times.

• Monitor patient and customer service and respond appropriately to concerns or complaints.

• Work with the Executive Chef to coordinate food production, inventory, ordering, and kitchen operations.

• Work with Team Leads to ensure assigned duties, cleaning responsibilities, stocking, and daily operational tasks are completed.

• Monitor food safety, sanitation, temperature control, labeling, dating, storage, and overall cleanliness.

• Ensure staff follow applicable hospital, state, federal, food safety, and accreditation requirements.

• Perform and review required department documentation, logs, checklists, and audits.

• Identify operational problems and communicate concerns to the Nutrition Manager.

• Participate in performance management, employee coaching, and corrective action when appropriate.

• Assist with employee onboarding and ongoing education.

• Promote teamwork, professionalism, accountability, and respectful communication throughout the department.

• Assist with patient tray delivery and other Nutrition Services duties when operational needs require.

• Maintain a safe, sanitary, organized, and professional work environment.

• Perform other duties as assigned by the Nutrition Manager.

Leadership Expectations

The Nutrition Supervisor is expected to lead by example and maintain a visible presence in daily operations. This position is responsible for helping create a culture in which employees understand their responsibilities, follow established procedures, communicate effectively, and take ownership of their work.

The Supervisor should be comfortable addressing performance concerns, providing constructive feedback, and holding staff accountable while maintaining professionalism and respect.

Qualifications

• High school diploma or equivalent required.

• Previous food service experience required; healthcare food service experience preferred.

• Previous supervisory or leadership experience preferred.

• Knowledge of food safety and sanitation practices.

• ServSafe certification preferred or ability to obtain certification as required.

• Ability to work effectively in a fast-paced healthcare environment.

• Strong communication, organization, and problem-solving skills.

• Ability to work collaboratively with patients, customers, healthcare professionals, and Nutrition Services staff.

Physical Requirements

• Ability to stand and walk for extended periods.

• Ability to bend, stoop, reach, push, pull, and lift as required in a food service environment.

• Ability to safely lift and carry food, supplies, and equipment within the requirements of the position.

• Ability to work in refrigerated and heated kitchen environments.

• Ability to perform both supervisory and hands-on food service duties when needed.