Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $35.78 - $53.67
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee assistance program
Flexible spending account
Job Description
University of Vermont Medical Center (UVMMC) is a leading healthcare institution renowned for its commitment to excellence in patient care and comprehensive medical services. As a major tertiary care hospital, UVMMC provides an array of specialized treatments and services to a diverse patient population across Vermont and the surrounding regions. The organization's mission focuses on delivering high-quality healthcare, advancing medical knowledge, and improving health outcomes through innovation and compassionate care. With a robust integration of clinical and nutritional services, UVMMC emphasizes a patient-centered approach that promotes recovery and wellness through evidence-based practices and interdisciplinary collaboration.
The Food Service Operatio... Show More
The Food Service Operatio... Show More
Job Requirements
- bachelor's degree in culinary arts, nutrition, or related field preferred
- current ServSafe Manager certification preferred
- leadership experience in food service operations
- experience managing patient dining and production operations
- proven ability to collaborate across clinical nutrition, nursing, facilities, finance, and executive leadership
- experience in vendor and contract management and budget oversight
- knowledge of regulatory compliance and food safety standards
- ability to manage capital and operational budgets
- strong presentation skills
- experience working within a unionized environment preferred
Job Qualifications
- bachelor's or master's degree in nutrition, dietetics, or related field from an accredited institution
- current registration as Registered Dietitian Nutritionist (RDN) preferred
- Vermont State Certification preferred
- minimum five years of experience in comparable role within Joint Commission accredited healthcare facility
- leadership experience in high volume food service operations within healthcare
- knowledge of food safety and sanitation standards including HACCP and ServSafe Manager certification
- proficiency in food cost control, inventory management, and sustainability practices
- strong communication and interpersonal skills
- experience with foodservice technology systems
- familiarity with unionized environment and labor agreements preferred
Job Duties
- direct the planning and coordination of food and nutrition services within the main kitchen room service model at UVMMC
- ensure efficient management of daily operations in compliance with regulatory, safety, and service standards
- oversee budget management, culinary support, service innovation, and operational performance
- collaborate with Patient Services Manager, Culinary Medicine Manager, and clinical nutrition team on patient-centered menu development
- provide leadership to Nutrition Supervisors, Food Service Workers, Sous Chefs, Line Chefs, Buyers, and Prep Cooks
- foster a culture of accountability, teamwork, consistency, and continuous improvement
- manage vendor and contract relationships and oversee procurement and inventory processes
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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