Supervisor, Food Services - Patient Dining

About this role

If you're ready to be part of our legacy of hope and innovation, we encourage you to take the first step and explore our current job openings. Your best is waiting to be discovered. 

Rotating - 08 Hour (United States of America)

L ead a team that transforms everyday meals into moments of care and connection. As a Patient Dining Supervisor, you’ll play a direct role in enhancing the healing experience by delivering service that feels personalized, responsive, and compassionate to every patient.  

This full-time, onsite role based at Stanford Health Care in Palo Alto leads front-line food service operations across a dynamic hospital environment with hours spanning 5:00am–10:00pm (primarily Sunday–Thursday). You’ll supervise daily operations, manage staff performance, and ensure seamless coordination across shifts while fostering a culture of accountability and service excellence. Success in this role includes coaching and leading union staff, navigating service recovery with confidence, and maintaining high-quality patient interactions. Ideal candidates bring strong people leadership and scheduling experience, comfort in a healthcare or hospitality setting, and the ability to lead with both firmness and empathy.  

• Lead and develop frontline staff while managing daily service execution  

• Oversee scheduling, shift coverage, and operational flow  

• Partner with teams to resolve service issues and improve patient satisfaction  

• Foster a culture of teamwork, communication, and continuous improvement  

The Facilities Services division enhances health through leadership, collaboration, and innovation. Our team offers essential non-clinical support 24/7, ensuring safe operations and planning for future needs. We represent the intersection of planning, construction, general services, and facilities operations. Learn more about Facilities Services at: Facilities Services | Stanford Health Care    

The Hospitality Services business unit enhances patient, staff, and visitor experience through exceptional service. This team includes food services, environmental services, facility management, and patient transport & equipment management, all focused on creating a safe and welcoming environment that promotes healing and well-being.   

Food Services is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced sustainable food to support healing and wellness. Our “Food as Medicine” philosophy brings awareness to the critical link between eating healthy and living well.  

If you are interested in joining Stanford Health Care, please read the job description below and apply online.  

This is a Stanford Health Care job.

A Brief Overview Under the direction of Food Service Managers, the Food Services Supervisor provides direct supervision of specific work groups and has accountability for front-line staff of the Food Service team. The Food Service Supervisor ensures adherence to high quality standards and sanitation procedures, and models exemplary behaviors for the members of the staff.

Locations Stanford Health Care

What you will do • Food Handling/Sanitation Compliance: Ensures high standards of quality and sanitation by utilizing established tools and quality monitors. Ensures compliance with laws, regulations and standards regarding food service activities and sanitation and safety standards. Ensures compliance with departmental sanitation procedures, initiating corrective action for sanitation discrepancies. Monitors the safe storage and handling of food items. Maintains safety standards that conform with Federal and State regulations. • Food Service Operations: Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; informs staff of new recipe adjustments makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices. Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of food items. Prepare and maintain unit for daily operations including merchandising, setting up cash drawers, point of sales terminals, reconciling cash, pricing items, monitor and re-stock supplies. • Personnel Management: Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting. Maintain and submit accurate information for payroll reporting (timecards, tardiness, and absenteeism). Maintain accurate reports of daily and monthly financial and production records. Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at

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