Culinary Manager

Avera Health; Sioux Falls (SD); On-site; USD 65,000 - 80,000; Full time

Job summary

Avera Heart Hospital in Sioux Falls, SD, is seeking a Culinary Manager to lead daily culinary and foodservice operations, including patient meals, retail cafeteria, and food safety compliance. The role focuses on heart-healthy, physician-prescribed meals and exceptional patient and guest experiences.

You will oversee production, inventory, staffing, and performance, with a schedule Monday–Friday, occasional weekends.

Qualifications

• Leadership experience in foodservice operations.
• Knowledge of food safety standards and patient meal service requirements.
• Experience in healthcare foodservice preferred.

Responsibilities

• Oversee food production and patient meal service.
• Manage retail cafeteria operations and inventory.
• Ensure food safety compliance and staff performance.
• Lead staffing and execution of heart-healthy meal programs.

Skills

Leadership

Food safety leadership

Patient meal service

Education

Degree in Culinary Arts

Culinary Nutrition degree

Registered Dietitian

ServSafe certification

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.