Culinary Manager

Sioux Center Health; Sioux Falls (SD); On-site; USD 65,000 - 90,000; Full time

Job summary

Avera Heart Hospital in Sioux Falls, SD is seeking a Culinary Manager to lead all culinary and foodservice operations. The role covers patient meals, retail cafe operations, food safety compliance, inventory control, staffing, and performance management to ensure high-quality, heart-healthy meals and an exceptional patient and guest experience.

Education includes a degree in Culinary Arts, Culinary Nutrition, or RD, with 3 years of leadership in food service preferred, and healthcare experience

Qualifications

• Degree in Culinary Arts or Culinary Nutrition, or RD required.
• Three years of food service leadership preferred.
• Healthcare experience preferred.

Responsibilities

• Lead daily culinary and foodservice operations, including patient meals and retail cafe.
• Ensure food safety compliance and effective inventory management.
• Manage staffing and employee performance to deliver heart-healthy meals and great patient experience.

Education

Culinary Arts Degree

Culinary Nutrition Degree

Registered Dietitian

Job description

Location:

Sioux Falls, SD

Worker Type:

Regular

Work Shift:

Day Shift (United States of America)

At Avera Heart Hospital, you’re not just joining a workplace – you’re becoming part of a family. With more than 700 dedicated employee, we deliver care that truly makes a difference. Our commitment to excellence has earned us the distinction of being one of only a handful of hospitals nationwide - out of more than 4,000 - to achieve a double 5-star rating from the Centers for Medicare and Medicaid Services.

Position Highlights

Position Summary:

The Culinary Manager is responsible for the daily leadership and coordination of all culinary and foodservice operations. This position oversees food production, patient meal service, retail cafeteria operations, food safety compliance, inventory management, staffing, and employee performance. The Culinary Manager ensures that heart-healthy, physician-prescribed meals are prepared and served with exceptional quality while supporting an outstanding patient and guest experience.

Work Schedule:

Monday-Friday with occasional weekends.

Education/Experience:

Degree in Culinary Arts, Culinary Nutrition, or related or Registered Dietitian required.

Three years of food service leadership preferred.

Healthcare experience preferred.

Licensure/Certification:

Registered dietitian, certified dietary manager or certified chef.

ServSafe sanitation course is required within 6 months of hire.