Manager, Patient Food Services

About the role

Bring your leadership and food service expertise to a role that directly supports an exceptional experience for patients, families, and guests. This position provides direction and oversight for food production systems, patient meal services, and tray‑line operations within a major academic medical center.

Key responsibilities

• Collaborate with the Director of Nutrition Services to develop policies, goals, and procedures for patient food services.
• Maintain high standards of sanitation, safety, and organization across all food production and patient service areas.
• Oversee equipment maintenance, staff training on safe equipment use, and inventory control of supplies.
• Monitor food costs, prepare annual budgets, track variances, and support financial reporting.
• Ensure compliance with Joint Commission standards, state regulations, and conduct regular facility inspections.
• Supervise, train, evaluate, and coach departmental staff, providing performance feedback and professional development.

Required profile

• Bachelor’s degree with at least four years of food‑service management experience (or high school diploma with eight years of experience), including two years of supervisory experience.
• Serve Safe certification preferred or obtainable within two years of hire.
• Strong communication skills, self‑directed, flexible, and able to inspire confidence and ensure patient satisfaction.

Required skills

• Serve Safe Certification (or ability to obtain within 2 years).
• Basic computer skills for inventory, budgeting, and reporting.

What we offer

• Medical, dental, and vision insurance for eligible staff and families.
• Holiday, vacation, and sick leave accrual.
• Retirement plan with up to 10% employer match.
• Education discounts for staff and dependents.
• Career training, educational opportunities, and merchant discounts.
• Concierge prescription delivery on campus.