Food Services Manager

LIFE Pittsburgh•State College, PA

8d•Onsite

About The Position

Food service is part of the care model, not only a meal operation. It supports nutrition, health, comfort, social connection, and the ability of Participants to remain in the community. Every support service role contributes to Participant dignity, independence, safety, and access to care. We believe phenomenal care can only come from phenomenal people, and that conviction guides how we hire, develop, and support every member of our team. The Food Services Manager leads food service, kitchen operations, and dining support across all LIFE Pittsburgh centers. The role ensures meals are safe, appropriate, timely, appealing, and served in accordance with food safety requirements, diet orders, and LIFE Pittsburgh's PACE philosophy of care. The manager leads dietary staff, coordinates with Center Administrators and the interdisciplinary team, maintains reliable kitchen and dining operations, and ensures therapeutic and texture-modified diets are executed as ordered. The manager leads with clear standards, visible support, staff accountability, and respect for Participant choice, dignity, and safety. Scope boundary. This role manages food service delivery: menu production, cooking, serving, sanitation, and food safety. Clinical nutrition, therapeutic diet orders, and nutritional care planning are the responsibility of the Registered Dietitian, who reports through the Director of PACE Services and the interdisciplinary team. This position does not supervise or direct the Registered Dietitian. It coordinates with the Registered Dietitian the same as with any other interdisciplinary team member and executes the diet orders and nutrition plans they provide.

Requirements

Strong understanding of food service operations, food safety and sanitation, menu production, kitchen management, and Participant-centered meal service.
Working knowledge of therapeutic and texture-modified diets sufficient to execute diet orders accurately and train staff to do the same.
Ability to lead professional and non-professional staff with clear expectations, coaching, accountability, and respect.
Ability to work effectively with Participants, caregivers, dietary staff, Center Administrators, interdisciplinary team members, Nursing, Rehabilitation, Quality, Compliance, Purchasing, vendors, and leadership.
Ability to assess operational problems, identify root causes, document findings, and recommend practical corrective action.
Strong verbal and written communication skills.
Ability to relate to and work respectfully with frail older adults, including Participants who may be ill, disabled, cognitively impaired, emotionally upset, confused, or distressed.
Certified Food Protection Manager (ServSafe Manager or equivalent) required, or obtained within 60 days of hire.
Valid driver's license required.
Proof of automobile insurance required.
High school diploma or equivalent required.
Minimum three years of food service management or supervisory experience, preferably in healthcare, long-term care, senior living, institutional, or high-volume food service.
Working knowledge of food safety regulations, sanitation standards, and therapeutic and texture-modified diet execution required.

Nice To Haves

Associate's or Bachelor's degree in food service management, hospitality, culinary arts, nutrition, or a related field preferred.
Experience working with and relating to geriatric populations and family members preferred.
Registered Dietitian credential or a clinical nutrition background is helpful but not required.

Responsibilities

Oversee daily food service and kitchen operations across assigned LIFE Pittsburgh centers.
Ensure meal preparation, service, storage, sanitation, labeling, temperatures, and documentation meet LIFE Pittsburgh standards and applicable food safety requirements.
Support reliable center dining, take-home meals, grocery shopping support, and other meal-related service workflows as assigned.
Monitor meal quality, timeliness, portioning, presentation, and Participant feedback, then follow through on needed corrections.
Work with center leadership so dining operations support Participant dignity, safe access to meals, and appropriate assistance during meal service.
Ensure meals are prepared and served in accordance with Participant diet orders, therapeutic diets, texture modifications, allergies, and service notes as specified by the Registered Dietitian and clinical team.
Ensure dietary staff understand and follow Participant-specific meal instructions, diet orders, service notes, and escalation pathways.
Coordinate with the interdisciplinary team, Nursing, Rehabilitation, Center Administrators, and the Registered Dietitian when eating, swallowing, hydration, appetite, or meal tolerance concerns are observed or reported, and escalate promptly.
Reinforce that dining and meal service protect Participant safety, dignity, privacy, preferences, and independence whenever possible.
Collaborate in menu planning led by the Registered Dietitian, contributing product, purchasing, and operational knowledge, and maintain the resulting production and cycle menus and recipes so they support operational reliability, food safety, and responsible resource use.
Coordinate food purchasing, inventory controls, vendor communication, and supply planning to support reliable meal service and minimize waste.
Monitor food cost, supply use, staffing needs, and budget performance. Provide variance explanations and recommended corrective action when needed.
Identify opportunities to improve quality, reduce avoidable waste, and strengthen consistency across centers.
Build a phenomenal team by hiring for character and skill, developing people to their potential, and holding a high bar for service, because phenomenal care can only come from phenomenal people.
Supervise, coach, train, and support dietary staff with consistency, fairness, and accountability.
Assist with orientation, competency development, ongoing training, scheduling support, performance documentation, and corrective action in coordination with Human Resources and the appropriate leader.
Identify individual and department training needs related to food safety, meal service, Participant interaction, documentation, sanitation, equipment use, and escalation.
Model professional, Participant-centered communication with Participants, families, staff, vendors, and leaders.
Collaborate with Quality, Compliance, center leadership, Nursing, Rehabilitation, and other departments to support survey readiness, quality monitoring, and performance improvement.
Maintain accurate and complete food service, training, temperature, sanitation, menu, and purchasing documentation.
Identify trends, repeat issues, root causes, Participant concerns, staff barriers, equipment concerns, and service risks, and recommend practical corrective action.
Support LIFE Pittsburgh policies, confidentiality expectations, infection-control practices, Participant rights, and documentation standards.