R-20763 Food Service Manager Full Time

The Food Service Manager plays a key leadership role in overseeing all food service operations, including patient meal services, retail dining, and catering. This position ensures the delivery of high-quality, safe, and cost‑effective food services while maintaining compliance with all regulatory, departmental, and organizational standards.

Key Responsibilities:

– Lead and manage daily food service operations to ensure exceptional service and patient satisfaction.
– Maintain strict adherence to financial, quality, and food safety standards.
-Ensure compliance with all applicable regulatory, departmental, and organizational policies.
-Oversee the procurement, inventory management, and production of food, supplies, and equipment for the department.
-Provide operational and administrative support to the Director of Nutrition and Food Services.
-Assume full leadership responsibility for department operations in the Director’s absence.
-Collaborate with multidisciplinary teams to support organizational goals and continuous improvement initiatives.

Why You’ll Love This Role:

– Leadership impact: Directly influence patient satisfaction, safety, and overall care experience.

– Career growth: Opportunity to step into senior leadership responsibilities and advance within a healthcare organization.

– Stability & purpose: Work in a mission‑driven environment where your expertise supports patient well‑being.

Comprehensive benefits: Competitive compensation and a robust benefits package designed to support your health and future. The starting hourly rate for this position is $37.50.

Qualifications:
Required Education and Experience

1. Associate’s Degree in a related field and the equivalent of four (4) years of full-time experience in a large scale food service environment, including eighteen (18) months experience in a supervisory, administrative, consultative, managerial or executive capacity; or
2. Certification in a related field and the equivalent of five (5) years of full-time experience in a large scale food service environment, including eighteen (18) months of experience in a supervisory, administrative, consultative, managerial or executive capacity; or
3. High School diploma or High School Equivalency diploma and the equivalent of six (6) years of full-time experience in a large scale food service environment, including eighteen (18) months of experience in a supervisory, administrative, consultative, managerial or executive capacity.

NOTE:
Degrees must be conferred by an accredited school, college, or university, or by an institution recognized by Roswell Park Comprehensive Cancer Center and/or Health Research Incorporated as adhering to acceptable educational standards.

Preferred Qualifications:

The ideal candidate will bring demonstrated experience in procurement, leadership, and delivering excellent customer service. Candidates should have prior experience working in a healthcare setting and possess food safety training, with a strong understanding of sanitation and regulatory compliance standards.