Manager - Food and Nutritional Services

Acadia Healthcare•St. Augustine, FL

4d•Onsite

About The Position

Overview Manager of Food & Nutritional Services (100% onsite role) – New Behavioral Health Hospital near Jacksonville, FL - Opening Late Summer 2026 The Manager of Food & Nutritional Services manages the daily operation of department(s) that prepare and serve food and beverages. Coastal Pines will be a modern, purpose-built facility and a cornerstone of behavioral health care in Northeast Florida, designed to meet the growing demand for high-quality psychiatric services in the region. The 144-bed behavioral health hospital, located in St. Johns, will offer a full continuum of services including inpatient psychiatric care, Partial Hospitalization Program (PHP), Intensive Outpatient Program (IOP), and Electroconvulsive Therapy (ECT). What We Offer: Our leaders are equipped with the tools, support, and benefits they need to thrive: Competitive compensation package including performance-based incentives Comprehensive medical, dental, and vision insurance 401(k) plan with company match through Acadia Healthcare Equity/stock-based incentive awards for long-term financial growth Generous paid time off including vacation, holidays, and sick days If you're ready to lead with purpose and drive lasting impact in the behavioral health space, we invite you to consider joining us at Coastal Pines Behavioral Health. Responsibilities

Requirements

High school diploma or equivalent required.
Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.
ServSafe Certification or similar food safety certification, where required by the state and facility.
Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.

Nice To Haves

Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.

Responsibilities

Plan, coordinate or direct purchasing, food planning, preparation and serving.
Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
Review, plan menus and prepare projected menu plans.
Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
Analyze food costs and assist with departmental budget issues.
Orient, train and coach team members on operational guidelines, organizational policies and procedures.
Perform other functions and tasks as assigned.