Food Manager

About the role

As our Executive Chef at CHI St. Alexius Health, you will help our patients, staff, and customers receive high-quality, nutritious, and appealing food services so they can support their health, well-being, and overall satisfaction.

You will oversee the daily operations of the Food and Nutrition Services department, ensuring service excellence and regulatory compliance. You will lead and develop FNS team members, maintain optimal staffing levels, actively contribute to menu development, and continuously monitor and improve patient satisfaction.

To be successful in this role, you must demonstrate exceptional culinary, leadership, and operational management skills within a healthcare food service environment.

Responsibilities

• Direct and support patient-interactive FNS positions, ensuring their operational needs are met and regulatory compliance is maintained.
• Manage staffing efficiently, including recruitment, hiring, performance management, and workload assignment.
• Actively collaborate in menu development for all services, ensuring compliance with dietary standards and patient needs.
• Conduct frequent patient rounding and provide coaching to staff, ensuring continuous improvement in service standards.
• Maintain strong communication with patients, staff, and customers to assess service levels and promote satisfaction.

Requirements

• Minimum of two (2) years of leadership experience.
• Registered Dietitian or Certified Dietary Manager within 24 months.
• ServSafe Food Protection Manager upon hire.
• ServSafe Allergen (ServSafe Gen) within 60 days.
• FHP: within 30 days or state requirement.

Preferred

• Bachelor's/Associate degree in Nutrition, Dietetics, Culinary or related field; or three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.