COOK

Universal Health Services; West Columbia (SC); On-site; USD 42,000 - 59,000; Full time

Job summary

Three Rivers Behavioral Health is seeking a Dietary Service Manager to oversee all dining facilities operations within a 136‑bed behavioral health facility. You will manage cooking, serving, cleaning, inventory, and compliance with DHEC and dietary guidelines.

Five shifts per week, including weekends, with evening hours that may vary between 5 am and 7:30 pm. Experience in high‑volume food production and ServSafe certification are preferred qualifications.

Qualifications

• Minimum of two years’ experience in a high‑volume food‑production setting.
• ServSafe certification preferred.

Responsibilities

• Oversee all aspects of the dining facilities operation, including cooking, serving, preparing foods, washing dishes, cleaning the kitchen and dining room.
• Monitor inventory and ensure compliance with DHEC and dietary guidelines.
• Five shifts per week, including weekends; the evening shift is slated, with hours potentially varying from 5 am to 7:30 pm.
• Ensure food is prepared according to menu recipes, diet orders and special requests, with proper portion control.

Education

ServSafe certification

Job description

Responsibilities

Three Rivers Behavioral Health is a 136‑bed treatment facility that specializes in behavioral health and substance abuse services for adolescents and adults. Each day our multidisciplinary team of more than 300 staff—psychiatrists, physicians, nurses, social workers, and activity therapists—provides high‑quality care across inpatient, partial‑hospitalization, and intensive outpatient programs.

The Dietary Service Manager will oversee all aspects of the dining facilities operation, including cooking, serving, and preparing foods, washing dishes, cleaning the kitchen and dining room, monitoring inventory, and ensuring compliance with DHEC and dietary guidelines.

Five shifts per week, including weekends. This position is slated for the evening shift, but hours may vary between 5 am and 7:30 pm as needed.

Key Responsibilities

• Ensure all food is prepared in a manner that maximizes quality while minimizing waste.
• Prepare food items in accordance with menu recipes, diet orders, and special needs and requests.
• Display all food attractively using the steam table, planned layout, and proper pans.
• Serve menu items observing proper portion‑control sizes per diet order and special requests.

Qualifications

Minimum of two years’ experience in a high‑volume food‑production setting, preferably in a hospital or institutional setting.

ServSafe certification preferred.

EEO Statement

All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal‑opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion, and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status, or any other characteristic protected by federal, state, or local laws.