Job Description

Are you passionate about food, leadership, and making a positive impact in a healthcare setting? The University of Vermont Medical Center is looking for a Food Services Supervisor to manage and support a dedicated team responsible for delivering high-quality meals to patients, visitors, and staff.

In this vital role, you’ll do more than supervise operations—you’ll help guide team performance, and ensure a smooth, efficient workflow. Your leadership will help elevate the dining experience and contribute to the overall care and comfort of everyone we serve.

Key Responsibilities:

• Supervise daily operations in food production and patient feeding.
• Ensure compliance with food safety standards and regulatory requirements.
• Train, schedule, and evaluate staff to maintain high performance and morale.
• Collaborate with leadership to execute operational plans and improve service quality.
• Monitor inventory, control costs, and minimize food waste.
• Promote a positive and inclusive environment.

Qualifications:

• Knowledge of food safety standards and food service operations.
• Strong leadership, communication, and interpersonal skills.
• Experience in patient food services and/or retail food operations preferred.

Join us in delivering compassionate care and exceptional service in a dynamic healthcare setting.

JOB DESCRIPTION:

The Supervisor directly supervises Food Service Workers, Line Chefs, Nutrition Care Representative and lead in the preparation and service of meals to UVMMC patients, visitors and staff, and is responsible for ensuring that all food handling occurs in a safe manner in accordance with all applicable regulations. The incumbent(s) achieves cost, quality and regulatory objectives while meeting UVMMC's strategic and operational objectives.

EDUCATION:

Associate's Degree in Food Service, 5 years' experience in food service, or a combination of education and experience in food service or healthcare. Completion of Food Protection Manager Certification Course.

EXPERIENCE:

Two years of supervision in an institutional or high volume commercial food service establishment recommended.

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