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University of Rochester Logo University of Rochester · Hospitality and Tourism

Supervisor - Food & Nutrition Services

United States of America, Rochester Employment contract 23.06 - 32.29 USD / Hour · Job Posted February 20, 2026
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Job Description

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Job Responsibility

  • Supervises employees involved in food preparation for patients and cafeteria customers and in food assembly for and delivery to patients
  • Interviews, hires, orients and coordinates training of new employees
  • Plans work schedules and assures adequate daily staffing for areas of responsibility
  • Handles time reporting and associated record keeping
  • Recognizes employees
  • Evaluates performance
  • Performs disciplinary action
  • Discharges subordinates when necessary
  • Attends employee grievances and NYS unemployment hearings as requested
  • Supervises the following areas to assure that sanitation requirements, quality standards and department goals are met and that the work is completed in a timely and cost effective manner: food inventorying, ordering, receiving, storage and distribution
  • hot and cold food production
  • ingredient control
  • diet office
  • patient tray assemble and delivery
  • patient snack and unit food stock assembly and delivery
  • ware washing
  • and kitchen sanitation
  • Forecasts and orders food and supplies from external purveyors for patient and cafeteria menus using both manual and computer systems
  • Assures that adequate food supplies are received (or appropriate alternate arrangement are made) in a timely manner to meet the needs of their respective customers while controlling food waste
  • Participates in collecting quality control and quality assurance data to meet requirements of New York State Department of Health, JCAHO and departmental standards
  • Coordinates maintenance of food service equipment in the main kitchen and on patient units
  • Conducts routine operational meetings with employees
  • Schedules employees for, conducts and attends in-service programs, as appropriate
  • Conducts monthly classes for USA's regarding the food service aspect of their job
  • Handles patient food-service related problems that are not solved by the usual procedures or timeliness
  • Uses available resources to advise patient units of charges to trays corresponding to changed patient diets
  • Maintains security of food products and hospital property by limiting traffic through the main kitchen to authorized staff, locking doors and storage areas according to schedules, ect
  • Makes recommendations for the annual capital budget process
  • Assists in guiding dietetic students according to defined learning objectives

Requirements

  • High school diploma and 1-2 years of experience or equivalent combination of education and experience
  • Food service experience in a health care setting preferred
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