Food Service Manager

Roswell Park Comprehensive Cancer Center • Fort Bridger, WY

2d • $38

About The Position

The Food Service Manager plays a key leadership role in overseeing all food service operations, including patient meal services, retail dining, and catering. This position ensures the delivery of high-quality, safe, and cost‑effective food services while maintaining compliance with all regulatory, departmental, and organizational standards.

Requirements

• Associate’s Degree in a related field and the equivalent of four (4) years of full-time experience in a large scale food service environment, including eighteen (18) months experience in a supervisory, administrative, consultative, managerial or executive capacity; or
• Certification in a related field and the equivalent of five (5) years of full-time experience in a large scale food service environment, including eighteen (18) months of experience in a supervisory, administrative, consultative, managerial or executive capacity; or
• High School diploma or High School Equivalency diploma and the equivalent of six (6) years of full-time experience in a large scale food service environment, including eighteen (18) months of experience in a supervisory, administrative, consultative, managerial or executive capacity.
• NOTE: Degrees must be conferred by an accredited school, college, or university, or by an institution recognized by Roswell Park Comprehensive Cancer Center and/or Health Research Incorporated as adhering to acceptable educational standards.

Nice To Haves

• The ideal candidate will bring demonstrated experience in procurement, leadership, and delivering excellent customer service.
• Candidates should have prior experience working in a healthcare setting and possess food safety training, with a strong understanding of sanitation and regulatory compliance standards.

Responsibilities

• Lead and manage daily food service operations to ensure exceptional service and patient satisfaction.
• Maintain strict adherence to financial, quality, and food safety standards.
• Ensure compliance with all applicable regulatory, departmental, and organizational policies.
• Oversee the procurement, inventory management, and production of food, supplies, and equipment for the department.
• Provide operational and administrative support to the Director of Nutrition and Food Services.
• Assume full leadership responsibility for department operations in the Director’s absence.
• Collaborate with multidisciplinary teams to support organizational goals and continuous improvement initiatives.

Benefits

• Leadership impact: Directly influence patient satisfaction, safety, and overall care experience.
• Career growth: Opportunity to step into senior leadership responsibilities and advance within a healthcare organization.
• Stability & purpose: Work in a mission‑driven environment where your expertise supports patient well-being.
• Comprehensive benefits: Competitive compensation and a robust benefits package designed to support your health and future.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 501-1,000 employees