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• Comprehensive health benefits that start day 1
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• Family-focused benefits
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The Food Service Supervisor oversees the daily shift operations within assigned areas of the Food Service department ensuring efficient safe and high-quality service delivery. This role supervises staff and operations across functions such as patient meal service retail food services food production catering sanitation and dishwashing.

The Supervisor is responsible for coordinating daily activities assigning work and ensuring compliance with departmental policies and food safety standards while promoting a positive and productive work environment.

RESPONSIBILITIES

Operational Oversight

• Oversee daily operations for assigned areas including:

  • Patient tray assembly or room service line

  • Retail food services

  • Cash handling

  • Food production

  • Catering services

  • Call center operations

  • Sanitation and dishwashing activities

• Ensure smooth workflow and operational efficiency across all assigned areas.

Staff Supervision & Leadership

• Assign daily work duties based on staffing needs and operational demands.

• Train develop and coach staff to ensure performance standards are met.

• Conduct performance evaluations and provide ongoing feedback.

• Address employee concerns and administer corrective or disciplinary actions as needed.

• Promote a positive team-oriented work environment.

Compliance & Quality Assurance

• Ensure adherence to departmental policies procedures and food safety standards.

• Monitor compliance with sanitation safety and infection control guidelines.

• Maintain quality standards for food preparation service and presentation.

Additional Responsibilities

• Perform other duties as assigned to support food service operations and departmental goals.

MINIMUM QUALIFICATIONS

Education

High school diploma or equivalent required.

Experience

• Minimum of five (5) years of food service experience required.

Certifications (as applicable)

• ServSafe Certification required or must be obtained within six (6) months of hire.

• Some positions may require one of the following:

  • Dietetic Manager Certification

  • Hospital Service Supervisor Certification

  • Dietetic Technician Registration

Knowledge Skills and Abilities

• Strong leadership and team management skills.

• Knowledge of food service operations sanitation and safety standards.

• Ability to manage multiple priorities in a fast-paced environment.

• Strong communication and interpersonal skills.

• Ability to train coach and develop staff effectively.

• Attention to detail and commitment to quality service.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs 34-66% of the workday (frequently); 01-10 lbs 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking Occasional sitting Close eye work (computers typing reading writing) Physical demands may vary depending on assigned work area and work tasks

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock Floor Surfaces Hot/Cold Temperatures Indoor/Outdoor conditions Latex Lighting Patient care/handling injuries Radiation Shift work Travel may be required. Use of personal protective equipment including respirators environmental conditions may vary depending on assigned work area and work tasks

Emory is an equal opportunity employer and qualified applicants will receive consideration for employment without regard to race color religion sex national origin disability protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcares Human Resources at . Please note that one weeks advance notice is preferred.