Food Service Manager

State of Montana•Columbia Falls, MT

5d•Onsite

About The Position

The Montana Department of Public Health and Human Services (DPHHS) has a career opportunity as a Food Service Manager at the Montana Veterans’ Home. This position directs all aspects of dietary operations to ensure residents receive safe, nutritious, and therapeutically appropriate meals in accordance with physician orders, regulatory requirements, and established standards of care. This role functions as the department authority for food service operations, with responsibility for regulatory compliance, budget management, clinical nutrition integration, staff leadership, and Quality Assurance and Performance Improvement (QAPI) activities. The Food Service Manager exercises independent judgment in operational and personnel matters and applies sound fiscal stewardship within established budget parameters. This position is accountable for outcomes impacting resident care, safety, and satisfaction.

Requirements

Comprehensive knowledge of food service program management in a healthcare setting
Strong knowledge of federal, state, and VA food safety and nutrition regulations
Knowledge of therapeutic diets, including modified texture diets and IDDSI standards
Demonstrated ability to manage budgets, control costs, and optimize resources
Strong leadership and personnel management skills, including conflict resolution and team development
Ability to lead regulatory compliance and quality improvement initiatives
Effective verbal and written communication skills
Ability to analyze operational data and implement performance improvements
Proficiency with dietary management systems and standard office software
Bachelor’s degree or higher in Food Service Management, Nutrition, Dietetics, or a related field.
A minimum of three (3) years of progressively responsible food service experience, including supervisory leadership responsibilities.
Certified Dietary Manager (CDM), Certified Food Protection Manager (CFPM), or equivalent certification required (or obtained within six (6) months).
Demonstrated experience in regulatory compliance, staff supervision, and food service operations in a healthcare or institutional setting.

Responsibilities

Overall leadership, performance, compliance, and continuous improvement of the Food Service Program.
Direct all aspects of dietary operations to ensure residents receive safe, nutritious, and therapeutically appropriate meals.
Manage regulatory compliance, budget, clinical nutrition integration, staff leadership, and QAPI activities.
Exercise independent judgment in operational and personnel matters.
Apply sound fiscal stewardship within established budget parameters.
Ensure outcomes impacting resident care, safety, and satisfaction.