Job Description

Supervisor Culinary

Cancer care is all we do

Hope in healing

Cancer Treatment Centers of America® (CTCA®) takes a unique and integrative approach to cancer care. Our patient-centered care model is founded on a commitment to personalized medicine, tailoring a combination of treatments to the needs of each individual patient. At the same time, we support patients’ quality of life by offering therapies designed to help them manage the side effects of treatment, addressing their physical, spiritual and emotional needs, so they are better able to stay on their treatment regimens and get back to life. At the core of our whole-person approach is what we call the Mother Standard® of care, so named because it requires that we treat our patients, and one another, like we would want our loved ones to be treated. This innovative approach has earned our hospitals a Best Place to Work distinction and numerous accreditations. Each of us has a stake in the successful outcomes of every patient we treat.

Job Description:

-Guides, motivates, and develops staff by providing timely and appropriate feedback throughout the year.  Ensures annual goals are finalized and review is provided on time and with appropriate input. Effectively communicates the mission of the organization/department to staff such that mission guides day-to-day activities. Effectively prioritizes staff and department work such that short and long-term benefits are balanced in day-to-day decision-making and problem solving. Effectively plans resources in order to achieve CTCA goals regarding turnaround time and overall patient satisfaction. Works with all direct reports on career development plans, and has a clear succession plan in place.

-Receives and greets patients and caregivers.  Suggests and describes available entrees, desserts and beverages to patients and caregivers.  Resolves patient/caregivers complaints.

-Schedules personnel and plans dining room set-up based upon anticipated patient/guest counts and patient needs. Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.  Directs pre-meal meetings with dining room personnel.  Relays information and policy changes and briefs personnel.  May serve as opening or closing manager and/or Manager on Duty.  Assures that the dining room is secure at the end of the business day. Responsible for monthly in-services according to Joint Commission guidelines, maintains employee in-services records and provides documentation to Education.

-Coordinates food service between kitchen and service staff. Ensures all catering orders are properly filled out and approved before turning over to kitchen staff. Oversees the delivery and set up small catering of continental breakfasts, cold entrées, fruit, meat, vegetable, cheese trays, and bread and Danish baskets. Assists in the serving of all onsite events, lunches, dinners, and special event meals.

-Ensures that pre-opening cleaning tasks are assigned and completed as required.  Inspects all linens daily for proper appearance.  Inspects dining room to ensure proper maintenance, cleanliness and safety.  Maintains all silver and copper service ware items.  Suggests when additional service supplies and small equipment are needed.  Assists in dining room inventory assessments.  Suggests dining room decorations for special themes and improvements in dining room procedures and layout.

-Provides appropriate reports concerning employee hours and schedule to management.   Produces daily/ meal period revenue analysis and other reports from the Point of Sale system used in the dining room.  Assures that revenue control procedures are continually followed. Develops, continually updates and refines policy and procedures manuals for service staff to increases quality and to control costs.  Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.

-Provides oversight of all planning and directing of activities related to special functions and catering: including menu planning, pricing, set-up, vendor selection, delivery, break down and charging. Prepares and sets-up of both large and small functions. Serves as project manager for all internal hospital events and assists in the planning and preparation of all offsite events as well.

Education/Experience Level:

  • Associate degree in related field preferred, plus three years fine dining, customer service recovery and/or 5 star catering experiences required
  • Bachelor degree preferred
  • Two years supervisory experience in a related setting including responsibility over cash handlers and training staff preferred
  • Minimum of 1 year Events and Meeting Management Experience

We win together

Each CTCA employee is a Stakeholder, driven to make a true difference and help win the fight against cancer. Each day is a challenge, but this unique experience comes with rewards that you may never have thought possible. To ensure each team member brings his or her best self, we offer exceptional support and immersive training to encourage your personal and professional growth. If you’re ready to be part of something bigger and work with a passionate, dynamic group of care professionals, we invite you to join us. 

Visit: to begin your journey.

Application Instructions

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