Position Summary
The Hospital Food Service Manager is responsible for the overall management of the dietary department, ensuring exceptional patient satisfaction, regulatory compliance, food safety, and efficient daily operations. The ideal candidate is a strong leader who thrives in a fast-paced healthcare environment and leads by example.
Responsibilities
- Manage all daily food service operations, including patient meal service, cafeteria operations, and catering (when applicable).
- Supervise, coach, train, and develop dietary staff.
- Ensure compliance with all food safety, sanitation, and regulatory standards.
- Maintain high standards for patient satisfaction and customer service.
- Monitor food quality, portion control, and meal accuracy.
- Schedule employees and manage labor costs.
- Control food and supply costs while minimizing waste.
- Conduct routine inspections of kitchen equipment and work areas.
- Work closely with hospital leadership, nursing, and clinical staff to ensure outstanding patient care.
- Maintain accurate records, reports, and inventory.
- Recruit, interview, and onboard new employees.
Pay: From $55,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Health insurance
- Life insurance
- Paid time off
Work Location: In person
