Manager of Food and Nutrition Services

Job Summary

The Manager of Food and Nutrition Services leads and manages the operations and activities of the Food and Nutrition Services Department within assigned hospital and campus locations. The role ensures consistent, high‑quality service in a sanitary environment while complying with state, local, federal, and Joint Commission regulations, as well as established policies, procedures, and departmental performance standards.

Responsibilities

• Evaluate existing systems and processes, initiate changes and improvements, and make suggestions to the Director.
• Demonstrate knowledge of and ensure compliance with all current policies, procedures, and regulatory standards (TJC, OSHA, EEOC, etc.) across food and nutrition services.
• Uphold the organization’s commitment to ethical business practices in line with the Corporate Integrity and Compliance Program.
• Lead and manage daily operations of the Food and Nutrition Services Department, including patient and non‑patient food service, employee cafeteria, doctors’ dining room, catering, and floor stock.
• Assist in preparing departmental records, recurring and special reports, and analyses covering diet types, nutritional and caloric content, food and labor costs, sanitation issues, menus, and production rates.
• Coordinate and supervise department functions to maintain an aseptic and aesthetically pleasing environment.
• Manage the purchase of supplies, food, equipment, and other items to meet the needs of the assigned hospital and campus locations.
• Drive department productivity toward assigned goals and objectives to maximize operational efficiency, optimize resource use, and minimize costs.

Qualifications

• College degree preferred; high school diploma required.
• Minimum of three years’ experience managing food services or hospitality.
• Knowledge of hospital and health‑care operations preferred.
• Familiarity with hospital and health‑care financial metrics preferred.
• Registered Dietitian (RD), Licensed Dietitian (LD), or Certified Dietary Manager (CDM) preferred.
• Completion of an ANAB‑approved food management course (e.g., ServSafe, NRFSP, Always Food Safe, Aboe Training, 360 Training, Prometric) required within 90 days of employment.

Benefits

• Comprehensive medical, prescription drug, dental, vision, behavioral health, and telemedicine coverage.
• Well‑being support, including free counseling and referral services.
• Paid time off, paid family leave, long‑ and short‑term disability, and various leaves of absence.
• 401(k) plan with a 100 % match on 3 %–9 % of pay (based on years of service).
• Employee Stock Purchase Plan.
• Flexible spending accounts and preferred banking partnerships.
• Retirement readiness tools, rollover support, and financial‑wellbeing counseling.
• Education support: tuition assistance, student‑loan assistance, certification support, dependent scholarships, and partnership with Galen College of Nursing.
• Additional benefits for fertility and family building, adoption assistance, life insurance, supplemental health protection plans, auto and home insurance, legal counseling, identity‑theft protection, and consumer discounts.
• Eligibility for benefits may vary by location.