Job Details

We are seeking a dedicated Nutrition Services Manager to lead and oversee all aspects of food production, preparation, and delivery for our hospital, including patient meals, employee dining, and hospital catering. Under the supervision of the Director of Facilities, this role ensures compliance with FDA Food Code and all relevant State, Federal, and Facility policies and regulations.

Key Responsibilities:

• Oversee food production and ordering to align with Dietitian-approved menus.
• Coordinate catering and special function food services.
• Supervise and train Nutrition Services staff on food safety, workflow, and sanitation standards.
• Monitor food quality, portion control, and patient dietary compliance.
• Conduct regular inspections for compliance with regulations and standards.
• Maintain detailed logs and records including temperatures, sanitation, and cleaning schedules.
• Prepare monthly reports to support budgeting and financial tracking.
• Fill in as cook or aide during staffing shortages, with flexibility for emergency coverage.
• Manage inventory, food and supply ordering, and end-of-year inventory.
• Oversee daily revenue from cash register and ensure accurate reporting.
• Create and maintain departmental staffing schedules and meeting calendars.
• Communicate departmental needs and safety concerns to the Director.
• Interview patients to gather food preferences in the absence of the Clinical Dietitian.
• Perform additional duties as assigned by the Director of Facilities.

Education & Experience Requirements:

• Education: High school diploma or equivalent preferred.

• Certification: Certified Dietary Manager; Manager-Level ServSafe Certification required.

• Experience: Minimum of 3 years in dietary management, preferably in a healthcare setting.

Skills & Qualifications:

• Strong verbal and written communication skills.
• Organizational and time management skills, with ability to prioritize multiple tasks.
• Proficient in use of technology (computers, phones, fax, hospital management systems, etc.)
• Ability to lead, train, and motivate a team in food service operations.
• Knowledge of FDA Food Code and relevant health regulations.
• Professional demeanor with the ability to resolve issues and maintain standards.
• Collaborative team player who fosters a respectful and supportive work environment.