St. John's Riverside Hospital is a leader in providing the highest quality, compassionate health care utilizing the latest, state-of-the-art medical technology. Serving the Westchester community from Yonkers to the river town communities of Hastings-on-Hudson, Ardsley, Dobbs Ferry and Irvington, St. John's Riverside has been and continues to be a unique and comprehensive network of medical professionals dedicated to a tradition of service that spans generations.

St. John’s has been an integral part of the community since the 1890's and its’ commitment to provide the community with the most advanced medical services available continues to be the hospitals’ vision, mission and value. St. John's Riverside Hospital built itself around an early foundation of nursing and community service. In 1894, the Cochran School of Nursing, the oldest hospital-based school of nursing in the metropolitan area, was founded, thus making the St. John's Nursing Staff more than just the backbone of the hospital, but the heart and soul. St. John’s dedicated nurses give superior attention to those who need it most with a strong emphasis on patient and family-focused nursing care.

St. John’s Riverside Hospital staff is committed to making life better for all patients. The hospital continues to elevate the services provided with the goal of increasing the quality of life for all who entrust St. John's Riverside Hospital to their care.

Personalized care together with advanced technology is what it means to be Community Strong

The Food Service Supervisor is in charge of directing and supervising the activities of the kitchen food service workers and supervises the delivery of food to patient floors food service workers to assure that foods are appropriately prepared, portioned and served at the correct temperatures to patients. Insures that all foods, beverages, and non-food items are placed correctly and attractively on the patient tray, coordinates trayline setup, operation, truck pick up, dish machine operation, and assigns personnel as needed to complete tasks, insures trayline starts and ends on time, makes sure employees complete assignments between lunch and dinner traylines and at completion of shift and completes daily inventory of food and non-food items and orders according to pre-established guidelines. Also receives deliveries, dates and stores food and non-food items appropriately and accurately completes all quality control monitors for shift.

2-3 year's strong Supervisory experience in a healthcare environment required. Minimum of HS Diploma required; AS degree in Dietary/Hospitality Management preferred. Serv Safe Certificate required; graduate of a 120 Hour Dietary Manager’s Course preferred. Strong communications and interpersonal skills required as well as outstanding customer service orientation.