Food Service Operations Manager
Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $35.78 - $53.67
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Vision Insurance
employee wellness program
Professional Development
Job Description
The University of Vermont Medical Center (UVMMC) is a leading healthcare institution dedicated to providing exceptional patient care through a comprehensive range of medical and health services. As an academic medical center, UVMMC combines cutting-edge medical research, education, and clinical care to meet the healthcare needs of the community it serves. Renowned for its commitment to quality, safety, and patient satisfaction, the center operates with a multidisciplinary approach to ensure best outcomes for patients and promote excellence across all departments. Among its numerous services, food and nutrition play a pivotal role in enhancing patient recovery and well-being, positioning the Food... Show More
Job Requirements
- bachelor’s or master’s degree in nutrition, dietetics, or related field from an accredited institution
- current registration as a Registered Dietitian Nutritionist and Vermont State Certification preferred
- minimum five years of relevant leadership experience in healthcare food service
- ServSafe Manager certification preferred
- proven leadership experience in high volume healthcare food service
- knowledge of food safety and sanitation standards including HACCP
- ability to manage budgets and operational performance
- experience coordinating with multiple departments
- strong vendor management skills
Job Qualifications
- bachelor’s or master’s degree in nutrition, dietetics, culinary arts or related field
- registration with the Commission on Dietetic Registration as a Registered Dietitian Nutritionist preferred
- ServSafe Manager certification preferred
- minimum five years of leadership experience in healthcare food service operations
- experience managing complex food service systems in a Joint Commission accredited facility
- skilled in budget management and financial analysis
- strong communication and interpersonal skills
- experience working within a unionized environment preferred
Job Duties
- direct the planning and coordination of food and nutrition services
- manage daily kitchen operations ensuring compliance with safety and regulatory standards
- oversee budget and financial performance of food service operations
- collaborate with clinical nutrition and patient services teams to update and implement patient-centered menus
- lead and supervise kitchen staff including nutrition supervisors, chefs, and food service workers
- maintain food safety standards including HACCP and ServSafe protocols
- manage vendor relationships and contract negotiations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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