Lead a vital hospital department, leveraging your expertise in food service, leadership, and nutrition to deliver safe, high-quality meals and exceptional service to patients, residents, staff, and visitors.
HIGHLIGHTS
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Leadership with purpose: Oversee the full spectrum of Nutrition Services—from patient and resident meals to cafeteria and catering operations—while shaping a high-performing team and contributing to the hospital’s mission, quality, and financial stewardship.
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Community-Centric: Pairing small town values with industry-leading standards, South Peninsula Hospital values and invests in our staff and deeply cares about our patients.
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Benefits: South Peninsula Hospital provides a competitive salary and industry-leading benefits, including Health/Dental/Vision Insurance with up to a $2K HRA and generous PTO. Loan forgiveness and tuition reimbursement programs are available.
RESPONSIBILITIES
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Lead the day-to-day operations of Nutrition Services, including patient and resident meals, cafeteria, catering, and food outlets.
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Recruit, train, schedule, supervise, evaluate, and support department staff while fostering a professional, collaborative team environment.
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Oversee menu planning, meal patterns, food preparation, and service to ensure meals are nutritious, appealing, and responsive to patient and resident needs.
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Manage departmental budgets, purchasing, revenue, invoices, and other financial activities to support responsible fiscal performance.
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Ensure compliance with applicable food safety, sanitation, healthcare, and regulatory standards while identifying and addressing quality, safety, and risk-management concerns.
KNOWLEDGE AND EXPERIENCE
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College or Culinary Arts degree required.
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Alaska Food Protection Manager Program certification required.
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Certified Dietary Manager (CDM) certification required within one year of employment.
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Management experience required, with demonstrated ability to lead, develop, and hold staff accountable.
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Minimum of five years of food service experience required; healthcare food service experience preferred.
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Knowledge of nutrition, meal planning, food safety, sanitation, and applicable healthcare food service practices and regulations.
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Ability to calculate nutritional values, develop work schedules, manage budgets, and interpret departmental financial information.
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Physical requirements: Ability to walk and sit for prolonged periods, stoop, and safely lift moderate loads without injury to self or others; work is generally light in physical demand.
ENVIRONMENT
The South Peninsula Hospital is a combined 22-bed Acute Care Critical Access Hospital and 28-bed Long Term Care facility located at the southern end of the Kenai Peninsula in South-Central Alaska. The Director works primarily indoors in a dynamic healthcare environment where priorities and workload may fluctuate with patient and resident census and operational demands, and working hours may vary as needed.
Job hazards: The position may involve exposure to common food-service and healthcare workplace hazards, including hot surfaces, food-preparation equipment, spills, lifting, and other conditions requiring consistent adherence to safety, sanitation, and infection-prevention practices.
