Food Services Manager

Santiam Hospital & Clinics•Stayton, OR

2d•Onsite

About The Position

The Food Services Manager oversees the day-to-day operations of Hospital Food Services, including staff supervision, scheduling, performance management, inventory and purchasing, cost recommendations, and the development and enforcement of policies and procedures. The manager ensures accurate, high-quality patient meal service tailored to dietary, age-related, cultural, and religious needs; supports nutrition education and documentation when needed; and provides welcoming, efficient meal service to staff and visitors. The role is responsible for food-safety standards, clean and orderly work areas, accurate operational reports, and maintaining current knowledge of nutrition and food service practices through meetings and continuing education. The ideal candidate is dependable, adaptable, professional, and team-oriented, with integrity, initiative, punctuality, receptiveness to feedback, and a commitment to organizational needs and ongoing learning.

Requirements

Knowledge of principles related to the position.
Associate or bachelor's degree in nutrition, food service management, or culinary arts from an accredited institution.
Certified Dietary Manager credential.
Certified Food Protection Professional credential.
Certification in ServSafe® techniques.
Current valid Oregon food handler card.
Verbal and written communication aptitude, including the ability to communicate with people in all age groups.
Proof of United States citizenship or authorization to work in the United States.
Driver license or analogous identification.
Willingness to participate in Hospital orientation and educational in-service.
Dependability, adaptability, professionalism, teamwork, integrity, initiative, punctuality, receptiveness to feedback, and commitment to organizational needs and ongoing learning.

Responsibilities

Oversee Food Services staff and encourage cooperation within the Service and with other Hospital staff.
Assist with developing remedial plans for Service staff or disciplining staff when indicated.
Write and maintain job descriptions and monthly work schedules for all Service positions.
Arrange duty coverage for Service staff or perform their duties when necessary.
Approve and sign Service staff timecards and complete staff evaluations as needed.
Oversee Service inventory of equipment and supplies; determine food and supply needs; order materials from approved vendors; justify orders from alternate vendors or sources; submit applicable vendor rebate forms; and inform Business Office staff about expenditures outside typical food and supply purchases.
Recommend menu-item and catering-service cost changes to the Outpatient Services Director and update menus and applicable forms after approval.
Collaborate with a Service Dietitian to design, plan, and review menu cycles, maintain standardized recipes, and adapt patient menus to age, dietary requirements, cultural and religious needs, and other preferences.
Use the electronic medical record to access patient and diet census information; check meal trays for quality and accuracy; supervise diet-order processing; correct menus and tray identification cards as needed; and confirm questionable orders with House Supervisors.
Serve standardized food portions to Hospital staff and visitors during designated mealtimes, make change for cash purchases, and operate the Hospital computerized meal card and point-of-sale systems.
Prepare daily and monthly reports on meal card and point-of-sale system use.
Demonstrate Santiam Hospital's Mission, Vision, and Values; assess patient and Hospital needs; and ensure those needs are met.
Use patient experience information to improve Hospital service and consider patients in work-related actions.
Arrive reliably, punctually, and prepared to work; report potential absences or tardiness as far in advance as possible.
Attend and participate in required meetings and pursue education through in-service and academic programs.
Maintain food-safety standards and clean, orderly work areas.
Support nutrition education and documentation when needed and maintain current knowledge of nutrition and food service practices.