Food Service Manager

Northpoint Recovery Holdings•Loveland, CO

2d•$70,000 - $100,000•Onsite

About The Position

As a key member of the Northpoint team, the Food Service Manager is responsible for overseeing all aspects of food service operations for our residential patients and outpatient clients across all service sites in the specified market. This role ensures the planning, preparation, and service of nutritious, high-quality meals that support the health, recovery, and well-being of residents and clients. The Food Service Manager manages menu development, food purchasing, kitchen operations, and staff supervision while maintaining compliance with all applicable health, safety, and sanitation standards. The ideal candidate is organized, hands-on, and committed to creating a safe, respectful, and therapeutic dining environment. This position requires strong leadership, attention to detail, and the ability to manage multiple responsibilities in a residential and outpatient care settings.

Requirements

High School Diploma or equivalent required; Associate’s or Bachelor’s Degree in Culinary Arts, Hospitality Management, Nutrition, or a related field preferred
Minimum of 3–5 years of experience in food service operations, including supervisory or management experience
Experience in healthcare, residential treatment, corrections, or institutional food service preferred
Demonstrated knowledge of menu planning, food purchasing, budgeting, and inventory management
Strong understanding of food safety, sanitation, and infection control standards
Current ServSafe Food Protection Manager certification (or ability to obtain within a specified timeframe)
Ability to manage, train, and supervise kitchen staff effectively
Experience accommodating special diets, food allergies, and nutritional requirements
Knowledge of local and state health department regulations and inspection processes
Strong organizational, time-management, and problem-solving skills
Ability to maintain a clean, safe, and compliant kitchen environment
Effective communication skills and ability to work collaboratively with interdisciplinary teams
Compassionate, professional approach when working in a residential recovery environment
Ability to stand for extended periods and perform physical tasks related to kitchen operations
Ability to pass background checks, drug screening, and any other facility-required clearances
Must hold an active Certified Food Protection Manager (CFPM) Certification
Must be at least twenty-one (21) years of age
Must maintain current nationally accredited CPR/First Aid/AED certification
Must have a valid driver’s license and safe driving record

Nice To Haves

Excellent organizational abilities
Excellent written and oral communication skills
Attention to detail and accuracy
Creative and persistent problem solver
Able to handle confidential material in a reliable manner
Ability to interact and communicate with individuals at all levels of organization
Strong interpersonal skills to handle sensitive situations and confidential information
Ability to multi-task and prioritize workload in a fast-paced environment
Proficiency with Microsoft Office Suite

Responsibilities

Plan, develop, and implement nutritious, balanced menus that meet the dietary needs of residents
Ensure meals support health, wellness, and recovery goals
Manage all aspects of the snack program, to include purchasing, stocking, inventory management and cost containment
Manage all aspects of the nutrition program in all market outpatient locations, to include planning purchasing packaging and delivery, where applicable
Purchase food, supplies, and kitchen equipment within budgetary guidelines
Manage inventory, food storage, and cost control procedures
Oversee daily meal preparation, cooking, and food presentation
Supervise, train, schedule, and evaluate kitchen and food service staff
Ensure compliance with all local, state, and federal food safety and sanitation regulations
Maintain kitchen cleanliness, organization, and safety standards at all times
Monitor food quality, portion control, and consistency of meal service
Accommodate special diets, allergies, and cultural or religious dietary needs
Develop and enforce kitchen policies and standard operating procedure
Coordinate meal service schedules with facility operations and resident programming
Inspect kitchen equipment and arrange for maintenance or repairs as needed
Maintain accurate records related to food purchasing, inventory, and sanitation
Collaborate with facility leadership and clinical staff to support resident care
Respond to resident feedback and make improvements to food service operations
Ensure proper food handling, storage, and waste disposal practices.
Actively participate as a member of the multidisciplinary treatment team and maintain effective working relationships with employees and peers
Maintain professional boundaries with patients at all times
Oversee and participate in the quality assurance and compliance activities of the facility
Adhere to all company policies and procedures
Maintain confidentiality in accordance with established policies and procedures and standards of care
Other appropriate services and special projects as assigned