Manager, Patient Food Services
Core
Lead patient food services operations, overseeing food production, tray-line services, and menu planning to ensure high-quality meals for patients and families.
Role type
Manager, Patient Food Services
Builds
Patient meal services, food production systems, and tray-line operations
Domain
Healthcare / Hospital Food Services
Deliverable
product features
Required skills
Foodservice management, catering management, hospitality industry management, supervisory experience, budget management, staff training and supervision, regulatory compliance (Joint Commission), inventory control, sanitation and safety standards
Preferred skills
Registered Dietitian, Certified Dietary Manager, Serve Safe Certification, hospital food service management experience
Technologies
Workday, basic computer systems
Responsibilities
Develop goals, objectives, policies, and procedures for patient food services; oversee food production systems and tray-line operations; monitor food costs and assist with annual budget preparation; ensure compliance with Joint Commission standards and regulatory requirements; select, train, supervise, and evaluate departmental staff; maintain sanitation and safety standards; coordinate menu planning and patient meal evaluations.
Seniority
Manager, operational leadership
