OverviewWelcome to Saint Joseph Hospital a 433-bed hospital founded in 1877 by the Sisters of Charity of Nazareth as the first hospital in Lexington Kentucky. Led by Sister Euphrasia Stafford the mission to provide compassionate care to the underserved is still carried out today. Saint Joseph Hospital holds over two dozen national ranks and recognitions and is recognized as a 2024 Best Place to Work in Kentucky.Saint Joseph is part of CommonSpirit Health a non-profit Catholic health system dedicated to advancing health for all people. With approximately 175000 employees and 25000 physicians and advanced practice clinicians.Our commitment to serve the common good is delivered through the dedicated work of thousands of physicians advanced practice clinicians nurses and staff; through clinical excellence delivered across a system of 140 hospitals and more than 2200 care centers serving 24 states.ResponsibilitiesJob Summary / PurposeThe Supervisor is responsible for maintaining and administering established department operational systems, addressing the operational needs of staff, and contributing to the development of new systems as an active member of the management team. This position entails over 50% of direct leadership, working hands-on with the team to ensure efficient daily operations.Essential Key Job Responsibilities
Leadership and Team Supervision
Directly supervises storeroom clerks, cooks, and other Food and Nutrition Services (FNS) team members.
Provides operational support to ensure team members can meet their job requirements.
Collaborates with the team to implement and sustain infection control practices, ensuring a safe, sanitary, and orderly storage facility.
Communication and Service Feedback
Maintains effective communication with patients, staff, and customers regarding the quality and level of services provided by FNS.
Relays feedback to the management team and staff to address any concerns or areas for improvement.
Staffing and Performance Management
Ensures adequate staffing levels to meet daily operational needs while maintaining cost efficiency.
Assists with recruiting, hiring, and managing staff performance.
Assigns staff duties and adjusts workloads based on changing daily priorities.
Menu Development Collaboration
Actively participates in menu development for patient, cafeteria, and catering services, working alongside the management team to align offerings with customer needs and operational goals.
Active Supervisory Role in Food Service
Engages directly in daily food service operations, leading by example and ensuring the smooth functioning of the team.
Additional Duties
Performs other duties as assigned by the leader.
QualificationsMinimum QualificationsRequired Education and Experience
Two (2) years of experience in foodservice, or
One (1) year of hospital nutrition experience.
Preferred Education and Experience
Associate degree or an equivalent combination of education and experience.
Required Licensure and Certifications
Certified Dietary Manager (CDM) or Registered Dietitian required. If not currently certified, CDM certification must be obtained within 24 months of hire (unless otherwise required by state or local health code).
Current certification as a ServSafe® Food Protection Manager and ServSafe® Allergen certifications. These certifications must be obtained within 60 days of hire, or as required by state or local health code.
Preferred Knowledge, Skills, Abilities, and Training
Basic computer skills.
Leadership experience.
Pay Range$18.74 - $25.77 /hourWe are an equal opportunity/affirmative action employer.
