Manager, Food Services

UPMC is a renowned healthcare provider and a leader in the medical and health services industry, known for its steadfast commitment to improving patient outcomes and community health. The organization operates multiple facilities that offer a comprehensive array of medical services and support systems, emphasizing innovation, quality, and patient-centered care. At its core, UPMC integrates clinical excellence with groundbreaking technology and compassionate service to create an environment where patients and families feel valued and cared for in every aspect.

The Food and Nutrition Services department at UPMC plays a critical role in ensuring that patients receive nutritious, safe, and high-quality meals tailored to meet their medical needs and preferences. This department is responsible for managing food service systems, ensuring sanitation, and maintaining high standards for food safety and customer satisfaction. Employees in this division operate with the utmost regard for regulatory compliance and operational efficiency, thereby directly impacting patient health and satisfaction.

The Food and Nutrition Manager position is a dynamic leadership role designated to oversee the daily operations within the food and nutrition services, primarily focusing on associate engagement, safety, and satisfaction of both patients and customers. This role demands a blend of practical food service expertise, strong management skills, and a commitment to continuous improvement. Working Monday through Friday, with occasional evenings and weekends to support business and event needs, this position offers a stable work schedule with the flexibility needed in a healthcare environment.

In this capacity, the manager initiates and executes various programs and activities aligned with budgetary parameters and quality assurance standards to enhance service delivery. They ensure the accuracy and functionality of electronic food service tools, supervise recruitment and training efforts to maintain a competent workforce, and rigorously control inventory and resource allocation. By managing budget limits and manpower efficiently, the manager ensures that operational costs are kept in check without compromising the quality of service.

Moreover, the role involves fostering a culture of continuous learning and adherence to health and safety regulations, including HACCP standards. The manager directs customer service trainings, conducts operational analyses using monitoring tools, and leads daily staff huddles and ongoing educational sessions to enhance team performance and engagement. Mentoring food service students and supporting their professional development is also a key aspect of this role, which contributes to sustaining a knowledgeable and motivated workforce.

Certifications such as the Allegheny County Health Department or equivalent food protection manager certifications must be obtained within six months of hire, underscoring the importance of compliance and professional competence. The position also requires valid state-mandated clearances and a driver’s license, highlighting the role’s operational scope and responsibility.

Overall, this managerial position offers an excellent opportunity for food service professionals who are passionate about healthcare nutrition and safety. It fosters professional growth while contributing to a critical aspect of patient care within a high-profile healthcare institution known for its commitment to excellence and innovation.