Manager of Nutrition and Patient Services

Lead all kitchen operations

Ensure consistent delivery of high-quality food and service.

Collaborate with departmental leaders

• Align foodservice strategies with organizational goals, patient needs, and regulatory standards.

Manage staffing plans, training programs, and performance evaluations

• Build a skilled, engaged, and customer-focused team.

Ensure compliance with food safety protocols, sanitation standards, and regulations

• Comply with food safety protocols, sanitation standards, and local, state, and national regulations.

Drive continuous improvement

• Conduct operational audits.
• Implement service quality initiatives.
• Make data-informed decisions.

Knowledge, Skills, And Abilities

• Working knowledge of complex, multi-faceted, high volume food service operation.
• Experience in a customer service environment with excellent customer skills.
• Ability to manage multiple operations and maintain composure under pressure.
• Proficiency with MS Office applications and interpersonal skills.
• Knowledge of patient food service management/nutrition management software and proficiency in using it.
• CDM training or current credential.

Work Experience

• 2+ years of food service position-related experience upon hire.
• 4+ years of management and supervisory experience in restaurants or institutional food service upon hire.
• Experience as a patient services supervisor or manager in a healthcare setting.

Additional Information

• No additional information provided.

Physical Requirements

View physical requirements here.

Pay Range

$54,680.66 - $101,717.57