FOOD SERVICE MANAGER, HOSPITAL

Compass Group•Saginaw, MI

73d•$50,000 - $55,000•Onsite

About The Position

TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. As a Food Service Manager, you will assist primarily in leading the daily operations of a hospital food and nutrition department while supporting both back-of-house culinary functions and patient dining services. This position is a split management role, with approximately 50% of responsibilities dedicated to supporting kitchen operations alongside the Executive Chef and 50% focused on patient services, evening operations, and department closing procedures. The role leads frontline associates, ensures service excellence, maintains regulatory compliance, and supports the overall success of the department.

Requirements

Minimum of 2 years of food service management or supervisory experience.
Culinary and food production experience.
Knowledge of food production, inventory management, ordering systems, patient dining services, food safety, sanitation, and regulatory standards.
Strong leadership skills with the ability to coach, develop, and motivate hourly associates.
Understanding of budgeting, labor management, cost controls, and operational reporting.
Excellent written, verbal, and interpersonal communication skills.
Proficiency with Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
Ability to work an evening/closing shift and support operational needs as required.

Nice To Haves

Experience in healthcare, hospitals, senior living, hospitality, contract dining, restaurants, education, military, or other high-volume food service environments preferred.
Experience supporting both culinary operations and customer-facing service environments preferred.
ServSafe Certification preferred.

Responsibilities

Support the Executive Chef with daily kitchen operations, including inventory management, product ordering, receiving, production oversight, food quality, and staffing support
Assist with menu execution, production planning, recipe compliance, and maintaining high culinary standards.
Monitor food safety, sanitation, infection prevention, and regulatory compliance throughout kitchen operations.
Ensure proper product utilization, cost control, waste management, and adherence to department budgets.
Provide leadership and support to culinary associates during meal preparation and service periods.
Oversee patient dining services during the evening shift, ensuring accurate meal delivery and exceptional patient satisfaction.
Assist with patient dinner service operations and resolve patient or nursing unit concerns in a timely and professional manner.
Support patient services staff with tray line operations, meal accuracy, and service recovery efforts.
Lead closing operations for the department, ensuring all kitchen and patient service areas are secure, clean, and prepared for the following day.
Conduct end-of-shift responsibilities, including associate check-out procedures, staffing follow-up, and completion of operational documentation.
Build and maintain strong working relationships with nursing, clinical, and hospital leadership teams.
Assist in training, coaching, and developing frontline associates to achieve departmental goals and service standards.
Support the implementation of new programs, process improvements, and operational initiatives.
Assist with financial management activities, including labor management, budgeting, inventory controls, and expense management.
Maintain compliance with company policies, healthcare regulations, and safety standards.
Perform other duties as assigned.