Manager, Food Services and Culinary
About the Role
Holds teams accountable for completing cleaning and sanitary logs and updates company standards to meet regulatory and compliance guidelines. Leads communications to ensure vendor contracts are in place, oversees vendor performance metrics, and confirms service delivery is safe, sanitary, and compliant with vendor agreements and regulatory standards. Manages processes related to the procurement, inventory, labeling, storage, utilization, and recall of perishable and nonperishable food items. Guides the team in assembling patient meal trays and delivery/catering of food. Contributes to emergency workplans ensuring food supply, delivery, and services are maintained during crises. Analyzes escalated patient responses to quality control surveys and leads initiatives to improve food service operations and patient care experience.
Responsibilities
- Provides developmental opportunities, builds collaborative relationships, and solicits performance feedback to drive improvement.
- Pursues professional growth, develops training programs, and supports performance management.
- Leads organizational change, fosters open dialogue, and promotes collaboration within and across teams.
- Delegates tasks, provides guidance, and encourages development in decision-making.
- Manages work units by translating business plans into tactical actions, overseeing assignments, and identifying improvement opportunities.
- Aligns team efforts, builds accountability, and resolves escalated issues.
- Develops work plans to meet business priorities, distributes resources, and removes performance obstacles.
- Holds teams accountable for sanitation and maintenance of food service areas and equipment, including tracking cleaning logs and monitoring equipment issues.
- Leads strategic communications with vendors to ensure compliance with contracts and regulatory standards.
- Manages food procurement, storage, and distribution, including inventory management, budget adherence, and loss prevention.
- Documents and manages food recalls, communicating updates to patients and staff.
- Guides meal planning, preparation, and production, ensuring adherence to safety, regulatory, and budget standards.
- Oversees patient meal tray assembly, cafeteria, and catering services.
- Contributes to emergency planning for food supply and delivery during crises.
- Monitors team interactions with customers/patients, addresses service recovery issues, and supports quality care delivery.
- Analyzes patient feedback, guides quality control reporting, and leads initiatives to improve the care experience.
Requirements
- Bachelor’s degree and minimum four (4) years of experience in food service or a directly related field. Additional equivalent work experience may substitute for the degree.
- Relevant Master’s degrees may substitute for a portion of the work experience requirements.
- Minimum three (3) years of experience in a leadership role with or without direct reports.
- Minimum two (2) years of experience with PC-based tools, Microsoft Office applications, and web-based applications.
- Food Protection Manager Certification from an accredited provider (e.g., ServSafe, Learn2Serve, National Registry of Food Safety Professionals, etc.).
Skills
Core Skills:
- Ambiguity/Uncertainty Management
- Attention to Detail
- Business Knowledge
- Communication
- Constructive Feedback
- Critical Thinking
- Cross-Group Collaboration
- Decision Making
- Dependability
- Diversity, Equity, and Inclusion Support
- Drives Results
- Facilitation Skills
- Health Care Industry Knowledge
- Influencing Others
- Integrity
- Leadership
- Learning Agility
- Organizational Savvy
- Problem Solving
- Short- and Long-term Learning & Recall
- Strategic Thinking
- Team Building
- Teamwork
- Topic-Specific Communication
Functional Skills:
- Accountability
- Adaptability
- Applied Data Analysis
- Clinical Nutrition
- Collaborative Innovation
- Commercial Customer Quality
- Computer Literacy
- Deadline Oriented
- Delegation
- Emergency Preparedness
- English Language Proficiency
- Event Management
- Food Quantity and Preparation
- Food Service Operations
- Goal Setting
- Interpersonal Skills
- Kitchen Equipment Operations
- Mathematical and Statistical Computation
- Nutrition Care Standards
- Organizational Skills
- Procurement and Contracting
- Project Management
- Service Focus
- Stakeholder Management
- Stress Tolerance
- Sustainability
- Time Management
- Vendor Management
Preferred Qualifications
- Two (2) years of supervisory experience with direct reports.
- Master’s degree from an accredited college or university.
Schedule
- Full-time, standard worker location (onsite).
- Variable shift: Sunday through Saturday, 12:01 AM – 11:59 PM.
- Scheduled weekly hours: 40.
- Travel required: 75% of the time.
Pay
Pay range: $82,800 – $107,140 per year. Actual base pay determined at offer based on labor market data, internal alignment, and candidate’s experience, education, certifications, skills, and geographic location.