Food Service Operations Manager

University of Vermont Health Network • Burlington, VT

45d • $36 - $54 • Onsite

About The Position

The Food Service Operations Manager directs the planning, coordination, and delivery of high quality food and nutrition services within the main kitchen room service model at UVMMC. This position ensures the efficient management of daily operations in compliance with regulatory, safety, and service standards, while advancing patient care. The manager is responsible for budget oversight, culinary support, service innovation, and operational performance in alignment with patient satisfaction goals and quality assurance programs. Collaborates closely with the Patient Services Manager, Culinary Medicine Manager, and clinical nutrition team to implement updated, patient centered menu offerings. The Food Service Operations Manager provides direct leadership to main kitchen Nutrition Supervisors, Food Service Workers, Sous Chefs, Line Chefs, Buyer, and Prep Cooks, fostering a culture of accountability, consistency, teamwork, and continuous improvement.

Requirements

• Leadership experience in high volume food service operations within a healthcare setting is required.
• Demonstrated expertise in managing complex food service systems, including patient dining and production operations.
• Proven success in leading diverse teams, driving operational efficiency, ensuring regulatory compliance, and maintaining high standards of food quality and customer service.
• Experience working in integrated operational environments with the ability to collaborate and coordinate across departments such as clinical nutrition, nursing, facilities, finance, and executive leadership.
• Skilled in vendor and contract management, budget oversight, and the implementation of strategic initiatives.
• Strong relationship building skills with internal and external stakeholders, including regulatory agencies and community partners.
• In-depth knowledge of food safety and sanitation standards, including HACCP protocols, ServSafe Manager certification, and compliance with Vermont Department of Health and Joint Commission regulations.
• Strong working knowledge of food service operations, particularly in patient dining, room service models, and production systems.
• Proficiency in food cost control, inventory management, and sustainability practices is required, along with the ability to apply current industry trends and culinary innovations to healthcare foodservice environments.
• Experience managing both capital and operational budgets, as well as conducting financial analysis.
• Excellent written and verbal communication, interpersonal, and presentation skills are essential.
• Bachelor’s or master’s degree in nutrition, dietetics, or a related field from an accredited institution.
• Bachelor’s degree is preferred in culinary arts, nutrition, or a related field preferred and a minimum of five (5) years of experience in a comparable role within a Joint Commission accredited healthcare facility.

Nice To Haves

• Current registration with the Commission on Dietetic Registration (CDR) as a Registered Dietitian Nutritionist (RDN) and Vermont State Certification are preferred.
• Current ServSafe Manager certification preferred.
• Experience working within a unionized environment is preferred, including knowledge of labor agreements, employee relations, and collaborative problem solving with represented staff.
• Familiarity with foodservice technology systems is important for using data to inform decisions and drive continuous improvement.
• This includes the ability to effectively integrate therapeutic diets into the main kitchen operations, in close collaboration with the Patient Services Manager.
• The role demands strong leadership to promote collaboration, ensure consistency, and uphold accountability within the main kitchen.

Responsibilities

• Directs the planning, coordination, and delivery of high quality food and nutrition services within the main kitchen room service model at UVMMC.
• Ensures the efficient management of daily operations in compliance with regulatory, safety, and service standards, while advancing patient care.
• Responsible for budget oversight, culinary support, service innovation, and operational performance in alignment with patient satisfaction goals and quality assurance programs.
• Collaborates closely with the Patient Services Manager, Culinary Medicine Manager, and clinical nutrition team to implement updated, patient centered menu offerings.
• Provides direct leadership to main kitchen Nutrition Supervisors, Food Service Workers, Sous Chefs, Line Chefs, Buyer, and Prep Cooks, fostering a culture of accountability, consistency, teamwork, and continuous improvement.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees