General Manager - Meadowview

Whitsons Culinary Group•Secaucus, NJ

18d•Onsite

About The Position

Food Service General Manager – Lead with Heart in Healthcare! Healthcare Dining Leadership Are you a food service leader who’s passionate about people, operations, and purpose? Join our healthcare team as a Food Service General Manager and take charge of a mission-driven kitchen that serves more than meals—it delivers care. What You’ll Do: Lead and inspire the food service team to deliver high-quality meals and service Oversee daily operations: scheduling, inventory, compliance, and food safety Collaborate with clinical staff to meet dietary needs and nutritional standards Ensure regulatory compliance (health codes, sanitation, HIPAA, etc.) Manage budgets, staffing, vendor relations, and performance metrics Foster a positive, efficient, and patient-centered kitchen culture We’re Looking For: 3–5 years of experience in food service management (healthcare or hospitality preferred) Strong leadership, communication, and organizational skills Knowledge of dietary standards and food safety regulations Ability to lead a diverse team with empathy and accountability ServSafe certification (or ability to obtain) Why Join Us? Competitive salary + bonus opportunities Medical, dental, and vision insurance Paid time off, holidays, and retirement plans Supportive, mission-focused environment A chance to lead with purpose and make a daily impact on patient care About Us: At Whitsons, we believe food is part of the healing process. As our General Manager, you’ll guide a team dedicated to delivering safe, nutritious, and comforting meals to patients, staff, and visitors every day. Apply now and bring your leadership to the table where it matters most- one meal at a time!

Requirements

3–5 years of experience in food service management (healthcare or hospitality preferred)
Strong leadership, communication, and organizational skills
Knowledge of dietary standards and food safety regulations
Ability to lead a diverse team with empathy and accountability
ServSafe certification (or ability to obtain)
Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR
Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR
Associate’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant healthcare nutrition programs experience. OR
High School diploma or GED AND at least Five (5) years’ experience in a healthcare environment.
ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances.
Proficiency in all Microsoft Office applications is required.
Must be able to communicate electronically through use of email and other similar computer platforms.
Able to learn new programs easily and quickly.
3 years’ experience in Food Service Management as a Manager/Director required.
Culinary background is required - Must have a passion and an interest in food.
Working knowledge of cooking procedures and recipe adherence and scaling.
Comprehensive knowledge of textured and specialized diets.
Must have demonstrated experience developing talent and managing multiple priorities
Must be able to use “critical thinking” skills to resolve problems or would result in improving program overall.
Ability to effectively communicate verbally, electronically and written with clients, residents and support staff.
Must possess excellent time management and organizational skills.

Nice To Haves

healthcare or hospitality preferred
Bilingual Spanish is highly desirable.

Responsibilities

Lead and inspire the food service team to deliver high-quality meals and service
Oversee daily operations: scheduling, inventory, compliance, and food safety
Collaborate with clinical staff to meet dietary needs and nutritional standards
Ensure regulatory compliance (health codes, sanitation, HIPAA, etc.)
Manage budgets, staffing, vendor relations, and performance metrics
Foster a positive, efficient, and patient-centered kitchen culture