Food Service Manager

University of Michigan - Ann Arbor; Ann Arbor (MI); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading university in Michigan is seeking a motivated Food Service Manager to oversee patient food service operations. The successful candidate will manage food preparation, ensure compliance with health regulations, and lead a diverse team dedicated to high-quality patient care. Ideal candidates bring strong organizational and leadership skills, with a commitment to exceptional service and safety standards.

Qualifications

• Two years supervisory experience in food service operations.
• Knowledge of FDA Food Code and safety practices.
• ServSafe certification required within 60 days.

Responsibilities

• Oversee procurement, preparation, and delivery of food services.
• Hire, train, and evaluate food service staff.
• Ensure compliance with health and safety regulations.

Skills

Organizational skills

Leadership

Customer Service

Communication

Education

Bachelor's degree in Food Service Management or Dietetics

Master's degree in Nutrition or related field

Job description

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.

Patient Food Service is seeking a highly organized and motivated Food Service Manager to oversee our patient food service operations in the Pavilion hospital. This role is responsible for managing all aspects of food service meal preparation and delivery for patients, supervising staff, and ensuring compliance with safety, quality, and regulatory standards. The ideal candidate brings leadership experience, strong organizational skills, and a commitment to delivering exceptional patient care through food service.

Patient Food Service Operations

• Oversee procurement, storage, preparation, holding, and delivery of food.
• Ensure proper equipment use and kitchen cleanliness.
• Enforce food safety and sanitation standards (HACCP, Michigan Food Code).
• Maintain inventory and par stock levels.

Staff Leadership & Human Resources

• Hire, train, and supervise food service staff (union and non-union).
• Assign duties, manage schedules, and evaluate performance.
• Ensure staff compliance with policies, training, and health requirements.
• Provide coaching and disciplinary action as needed.

Safety, Compliance & Quality Assurance

• Protect patient information and ensure safety protocols are followed.
• Participate in budget planning and quality improvement initiatives.
• Monitor and improve operational efficiency and effectiveness.

Customer Service

• Model excellent customer service for patients, staff, and guests.
• Investigate and resolve complaints with effective service recovery.

Leadership & Communication

• Conduct team meetings and daily huddles.
• Represent the department on internal committees and task forces.
• Mentor and precept interns or students when assigned.
• Lead patient experience, quality, and safety rounds.

• Bachelor's degree in Food Service Management, Dietetics or equivalent combination of educationand experience preferred.
• Two years supervisory experience withat least 2-4 years of experience in an institutional or high volume restaurant foodservice operation, including experience with performance management,promoting teamwork, and motivating staff
• Knowledge of the FDA Food Code and experience managing kitchen operations using safe food handling sanitation and safety practices. ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.
• Experience managing inventory of food and supplies, and placing orders to maintain adequate levels of inventory.
• Ability to communicate effectively in both written and verbal form.
• Excellent customer service and service recovery skills.
• Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels.
• Excellent organizational skills and computer skills
• General knowledge of foodservice equipment

• Masters degree in Nutrition, Dietetics, Business Administration, Healthcare Administration, or related field.
• Registered Dietitian Nutritionist (RDN) credential.
• Knowledge of CBORD Food Service Management System.
• Familiarity with institutional food service policies and procedures.

Sunday-Thursday 7:00am-3:30pm

Must be available to work on weekends and holidays

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.

Job openings are posted for a minimum of seven calendar days. This job may be removed from posting boards and filled anytime after the minimum posting period has ended.

The University of Michigan is an equal employment opportunity employer.