Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $18.50 - $29.50
Work Schedule
Standard Hours
Flexible
On-call
Weekend Shifts
Benefits
Paid Time Off
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
flexible spending accounts
Adoption assistance
Paid parental leave
Defined contribution retirement plans
Educational Assistance Program
Job Description
Advocate Health is recognized as the third-largest nonprofit, integrated health system in the United States. Formed through the strategic combination of Advocate Aurora Health and Atrium Health, it brings together a comprehensive network of care providers delivering exceptional healthcare services under multiple respected banners. Advocate Health operates under Advocate Health Care in Illinois; Atrium Health in the Carolinas, Georgia, and Alabama; and Aurora Health Care in Wisconsin. Its broad geographic reach and commitment to quality have made it a national leader in clinical innovation, health outcomes, patient experience, and value-based care models.
Headquartered in Charlotte, North Carolina, Advocate Health serves nearly 6 million patients and actively participates in hundreds of clinical trials and research initiatives, with Wake Forest University School of Medicine acting as the academic foundation. The system has gained national recognition in specialties such as cardiology, neurosciences, oncology, pediatrics, rehabilitation, organ transplants, burn treatments, and specialized musculoskeletal programs. Boasting a formidable workforce of approximately 155,000 teammates, Advocate Health spans 69 hospitals and over 1,000 care locations, including one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows engaged in 200+ programs. Driven by a mission of equity and community commitment, Advocate Health contributes more than $6 billion annually in community benefits, ensuring care access regardless of socio-economic status.
The full-time Food Service Manager position at Advocate Aurora Health, specifically located at 11903 Aurora St., Lukes South Shore, is vital to the department of Food and Nutrition. This salaried role typically requires a 40-hour workweek starting at 8 AM, with schedule flexibility according to department needs. The possibility of weekend work is present for coverage or call-ins. The pay range for this position is between $26.55 and $39.85 per hour depending on experience and qualifications.
The Food Service Manager is responsible for overseeing the daily operations of the Patient Room Service Team and, indirectly, the entire food team especially in the absence of the Manager. Responsibilities extend to managing the food program, coordinating food preparation for patient tray assembly and delivery, and ensuring timely distribution of food and supplies across ancillary units. The role demands proficiency in computer applications including Excel and POS (Point of Sale cafeteria systems) to manage operational data and transactions efficiently.
This leadership role involves the development and management of therapeutic menus tailored to quality, diet appropriateness, and cost considerations, as well as creating menu cycles for retail operations. The Food Service Manager prepares instructional materials and conducts staff training focusing on food preparation standards, infection control, cashiering, HACCP guidelines, safety protocols, and sanitation practices. Vendor management is another critical aspect, involving contract negotiation, pricing evaluations, compliance monitoring, and ensuring the supply of quality products.
Data analytics forms part of the job, with reporting and trend analysis used to drive continuous improvement plans. The Food Service Manager develops and implements departmental policies related to key areas such as production, retail operations, portion control, and safety programs. Regular safety inspections and thorough documentation support a secure working environment.
Ensuring cost-effectiveness through daily monitoring of sales and inventory, evaluating equipment needs, and overseeing human resource functions like employee coaching, performance reviews, hiring recommendations, and morale enhancement are key managerial duties. Ethical conduct and adherence to organizational policies and regulations form the backbone of expected professional behavior. This comprehensive role requires a combination of operational expertise, leadership skills, and a commitment to delivering excellent food services within a healthcare environment.
Headquartered in Charlotte, North Carolina, Advocate Health serves nearly 6 million patients and actively participates in hundreds of clinical trials and research initiatives, with Wake Forest University School of Medicine acting as the academic foundation. The system has gained national recognition in specialties such as cardiology, neurosciences, oncology, pediatrics, rehabilitation, organ transplants, burn treatments, and specialized musculoskeletal programs. Boasting a formidable workforce of approximately 155,000 teammates, Advocate Health spans 69 hospitals and over 1,000 care locations, including one of the nation’s largest graduate medical education programs with over 2,000 residents and fellows engaged in 200+ programs. Driven by a mission of equity and community commitment, Advocate Health contributes more than $6 billion annually in community benefits, ensuring care access regardless of socio-economic status.
The full-time Food Service Manager position at Advocate Aurora Health, specifically located at 11903 Aurora St., Lukes South Shore, is vital to the department of Food and Nutrition. This salaried role typically requires a 40-hour workweek starting at 8 AM, with schedule flexibility according to department needs. The possibility of weekend work is present for coverage or call-ins. The pay range for this position is between $26.55 and $39.85 per hour depending on experience and qualifications.
The Food Service Manager is responsible for overseeing the daily operations of the Patient Room Service Team and, indirectly, the entire food team especially in the absence of the Manager. Responsibilities extend to managing the food program, coordinating food preparation for patient tray assembly and delivery, and ensuring timely distribution of food and supplies across ancillary units. The role demands proficiency in computer applications including Excel and POS (Point of Sale cafeteria systems) to manage operational data and transactions efficiently.
This leadership role involves the development and management of therapeutic menus tailored to quality, diet appropriateness, and cost considerations, as well as creating menu cycles for retail operations. The Food Service Manager prepares instructional materials and conducts staff training focusing on food preparation standards, infection control, cashiering, HACCP guidelines, safety protocols, and sanitation practices. Vendor management is another critical aspect, involving contract negotiation, pricing evaluations, compliance monitoring, and ensuring the supply of quality products.
Data analytics forms part of the job, with reporting and trend analysis used to drive continuous improvement plans. The Food Service Manager develops and implements departmental policies related to key areas such as production, retail operations, portion control, and safety programs. Regular safety inspections and thorough documentation support a secure working environment.
Ensuring cost-effectiveness through daily monitoring of sales and inventory, evaluating equipment needs, and overseeing human resource functions like employee coaching, performance reviews, hiring recommendations, and morale enhancement are key managerial duties. Ethical conduct and adherence to organizational policies and regulations form the backbone of expected professional behavior. This comprehensive role requires a combination of operational expertise, leadership skills, and a commitment to delivering excellent food services within a healthcare environment.
Job Requirements
- High school graduate
- ServSafe Food Handler certification to be obtained within 1 year
- Minimum 3 years of experience in food service operations including food preparation, service techniques, cashiering, and sanitation
- Experience in general and modified diets in a large hospital or hotel/restaurant environment
- Proficient computer skills including Microsoft Office and POS systems
- Ability to manage personnel and lead teams
- Excellent communication and leadership skills
- Capacity to perform physical tasks including lifting up to 40 lbs, pushing/pulling with 20 lbs force, standing, walking, bending, and working in varying temperature and exposure conditions
- Adherence to safety and sanitation standards including HACCP guidelines
Job Qualifications
- High school graduate
- ServSafe Food Handler certification obtained or willingness to obtain within 1 year
- Typically 3 years of experience in food service operations and food preparation in a large hospital or hotel/restaurant environment
- Experience as a lead or senior level staff
- Proficient in Microsoft Office software including Word, Excel, and PowerPoint
- Strong verbal, oral, and written communication skills
- Excellent leadership, problem solving, and decision making abilities
- Self-directed, organized, and detail oriented
- Demonstrated ability to perform arithmetic calculations
Job Duties
- Manages all daily operations of the department and the food program
- coordinates food preparation for patient tray assembly and delivery
- manages distribution of food and supplies to ancillary areas
- directs and coordinates menu development ensuring quality, therapeutic appropriateness and cost effectiveness
- prepares instructional material and conducts staff training including food preparation, infection control, safety, and HACCP guidelines
- initiates and maintains outside vendor contracts including pricing negotiation and compliance monitoring
- generates statistical reports, analyzes data, and develops action plans for departmental improvement
- develops and implements departmental policies and procedures including tray-line, production, retail operations, procurement, portion and temperature control
- maintains food service safety programs including regular inspections and accident documentation
- establishes quality standards for customer satisfaction and develops corrective action plans based on feedback
- develops and implements HACCP program ensuring sanitation and regulatory compliance
- performs cost control activities including monitoring sales, evaluating equipment, and inventory management
- conducts human resources duties such as coaching, performance reviews, hiring recommendations, and staff morale enhancement
- adheres to the organization’s Code of Ethical Conduct and ensures compliance with policies, regulations, and laws
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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