Food Service Supervisor

Position: Food service Supervisor

Location: Al Salama Hospital

Department: Hospitality

Role Purpose:

The Food Service Supervisor is responsible for supervising kitchen staff, ensuring food quality, safety, and cleanliness standards are consistently met. This role involves coordinating kitchen operations, overseeing food preparation, and ensuring a smooth, efficient working environment in compliance with health and safety regulations. To review patients’ diets and any special orders in therapeutic diets. Arrange duty schedules for dietitians, diet technicians and diet clerks, to ensure high quality service. Visit patients when needed to report any food related concern.

Key Responsibilities Areas:

• Review patient diets and design therapeutic menus, visit patients upon request and coordinate with clinical dietitians and nurses.
• Handle patient and guest feedback, including responding to orders, complaints, and special dietary needs.
• Conduct food analysis and manage allergy reports for all menus.
• Train and supervise dietary staff, including dietitians, clerks, kitchen staff, and chefs—especially for new recipes.
• Ensure food quality and safety standards are met, including HACCP, MOH, and CBAHI regulations.
• Inspect food products before delivery to patient rooms and oversee food preparation and portion control.
• Supervise kitchen operations, ensuring efficiency, cleanliness, and compliance with health regulations.
• Attend work improvement meetings and contribute to department development.
• Maintain accurate records, such as daily meal counts and kitchen activity logs.
• Uphold confidentiality and patient rights, in accordance with hospital policies.

Required Qualification:

• Bachelor’s degree in nutrition, dietetics, food services management, or any related field.
• SCFHS.

Required Experience:

2–6 years of supervisory experience in hospital or healthcare food service operations, with a background in customer service.

Required job skills and knowledge:

• Proficient in English and Arabic, both reading and writing.
• Proficiency in MS Office.
• Report writing skills.
• Communication Skills.
• Professional problem-solving skills
• Knowledge of food service administration and supervisory techniques.
• Adequate nutrition information and diet types.