Manager - Food and Nutritional Services

Murfreesboro, TN, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $16.50 - $26.25

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

Employee assistance program

Job Description

The hiring establishment is a facility that operates departments dedicated to preparing and serving food and beverages, emphasizing maintaining high standards of sanitation and nutritional quality. This organization is committed to providing equal employment opportunities to all applicants regardless of protected characteristics by applicable laws. It operates in the food service management sector, likely within healthcare, hospitality, or institutional food service environments, where coordinated meal planning, preparation, and service are crucial. This position is full-time, designed for professionals passionate about overseeing food service operations, managing staff, and ensuring adherence to food safety and quality standards.

The role is focused on managing the daily operations of the food preparation and serving departments, ensuring that menus are nutritionally balanced, appetizing, and comply with dietary requirements. The successful candidate will be responsible for planning and coordinating purchasing, food planning, preparation, and serving activities, as well as maintaining sanitary standards in all areas involved in food service. This includes collaboration with dietitians or clinical leadership to develop menus that cater to diverse nutritional needs and preferences. The role calls for a leader capable of managing human resources functions such as hiring, development, training, and performance management to drive effective department operations. Additionally, the position requires analyzing food costs and assisting with budget management, which highlights the financial stewardship expected from the candidate.

A critical aspect of the position is staff orientation, training, and coaching to align team members with operational guidelines and organizational policies, ensuring a cohesive and efficient working environment. The candidate will also interpret recipes and modified diet plans, applying proper portion control measures in accordance with approved policies or clinical directions. The role involves a blend of hands-on operational management and strategic planning responsibilities. Candidates must have experience in food services, preferably with supervisory experience, and certifications such as ServSafe or Certified Dietary Manager are necessary or pursued concurrently. This ensures compliance with food safety laws and enhances professional credibility. Overall, this full-time role offers an exciting opportunity for those looking to lead food service operations in a structured, regulated setting where quality, nutrition, and safety are paramount.

Job Requirements

High school diploma or equivalent
Bachelor’s degree in Food Service Management, Human Nutrition or related field preferred
Four or more years’ experience in food services role with 2+ years’ experience in a supervisory capacity
ServSafe Certification or similar food safety certification where required
Completion of coursework and passing score on Certified Dietary Manager exam or active pursuit of certification
Ability to manage staff and coordinate with clinical leadership
Knowledge of food safety standards and budgeting

Job Qualifications

High school diploma or equivalent required
Bachelor’s degree in Food Service Management, Human Nutrition or related field preferred
Four or 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

Job Duties

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