Food Services Manager

Banner Health; Phoenix, Northern (AZ, KY); Hybrid; USD 60,000 - 90,000; Full time

Job summary

Banner Health is seeking a highly skilled Kitchen Manager to lead daily culinary operations within a fast-paced healthcare environment. The role oversees kitchen operations, patient food service, production line activities, and retail/café operations while directly managing supervisors and purchasing functions.

The ideal candidate will have hospital-based kitchen leadership experience with knowledge of large-scale food production, patient dining services, food safety, staffing, and operational

Qualifications

• High school diploma or GED required.
• 3–5 years as Food Service Manager, Chef, or Dietary Manager in a hospital or healthcare setting.
• Strong leadership and communication skills.
• Experience with hospital food service, patient dining, and safety standards preferred.
• Familiarity with Kronos/MyTime or similar workforce systems is a plus.

Responsibilities

• Lead department staff and oversee food production and service operations.
• Recruit, hire, and manage staff; conduct performance coaching.
• Provide training and ensure compliance with safety/regulatory guidelines.
• Coordinate with physicians, clinical staff, and nutrition team to meet patient needs.
• Monitor operating expenses and manage budgets within targets.
• Oversee hospital kitchen, catering, retail, and patient meal services.

Skills

Leadership

Communication

Problem solving

Teamwork

Education

High School Diploma/GED

Bachelor's degree

Tools

Infogenesis

CBORD

SERVESAFE certification

Job description

Primary City/State: Phoenix, Arizona Department Name: Culinary & Nutrition-Hosp Work Shift: Varied Job Category: Facilities, Environmental Services, and Culinary A rewarding career that fits your life. Learn how Banner Health, a certified Great Place To Work®, prioritizes team members and strives to be the best place to work in health care. Banner Health is seeking a highly skilled Kitchen Manager (Culinary Manager/Food Service Manager) to lead daily culinary operations within a fast-paced healthcare environment.

This role is responsible for overseeing kitchen operations, patient food services, production line activities, and retail/café operations while directly managing supervisors and purchasing functions. The ideal candidate will bring strong hospital-based kitchen leadership experience with a deep understanding of large-scale food production, patient dining services, food safety, staffing, and operational efficiency. Success in this role requires excellent customer service skills, a commitment to delivering high-quality patient and guest experiences, and the ability to effectively manage scheduling, workforce planning, performance metrics, and workforce management systems such as Kronos/MyTime. The successful candidate will be a hands‑on leader who can analyze operational data, track key performance indicators, identify trends, and quickly pivot strategies to address business needs while driving measurable results. This individual must excel at coaching teams, creating accountability, navigating crucial conversations, and adapting rapidly to changing priorities to ensure operational excellence, financial performance, and exceptional service delivery across all areas of responsibility.

Primary Work Hours: Mon-Fri some flexibility required while serving business needs.

Banner Estrella Medical Center is a 353‑bed acute care hospital providing a full range of health care services to the fast growing communities of west Phoenix. Opened in 2005, this is an innovative, fully electronic facility that features electronic medical records, computerized physician order entry, digital radiography, sophisticated ICU monitoring and much more. In fact, we’ve been named one of the "ten most innovative hospitals in the country" by Newsweek Magazine and are recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. The hospital is also designed to provide a soothing, healing atmosphere for both patients and their family members. We encourage the use of such therapies as pet therapy, aromatherapy, spiritual care and Reiki Therapy.

POSITION SUMMARY

This position provides leadership and direction to the food services staff, and manages operations for the culinary, catering, retail and patient meal service operations of the department within County, State and JCAHO regulations. Plans and controls the use of labor, food and supply resources to produce high quality services within the financial objectives of the organization.

CORE FUNCTIONS

1. Provides leadership, planning and direction to the department staff. Directs food production and service operations in all assigned areas in an effective and efficient manner. Provides effective service levels through appropriate resource allocation and control, development and implementation of people, policies and procedures, and cost effective service, while maintaining excellent quality of product and service.
2. Interviews, selects and hires qualified department staff that can make a significant contribution. Controls staff turnover and conducts performance management sessions including coaching, disciplining staff and terminating according to company policies and guidelines.
3. Provides training and development for staff. Establishes and conducts training and orientation programs to ensure the ongoing competency of staff. Teaches and ensures compliance with all hospital safety, OSHA and other regulatory agency guidelines. Develops engaged employees to meet goals set by the company, reviewing and evaluating staff performance in an accurate, consistent, objective and timely manner.
4. Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals.
5. Monitors and controls operating expenses and other key indicators within agreed upon budgetary parameters.
6. Responsible for supervision of the full Food & Nutrition department in the absence of the Food Service Director/designee. Works with the clinical nutrition team to meet patient care needs.
7. Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service Dept. ensuring cost effective and efficient operations while providing excellent service & quality.

MINIMUM QUALIFICATIONS

• High school diploma/GED or equivalent working knowledge.
• Requires the skills, knowledge and ability in Food Service Management normally acquired from three to five years work experience as a Food Service Manager, Chef or Dietary Manager, with related education.
• Must be able to organize, lead and direct work teams and serve in a leadership role.
• Must demonstrate effective communication and teamwork skills.
• Must be able to effectively problem solve with staff, physicians, patients and families.
• Must be able to learn food handling regulations and pass certification tests as required.
• Effectively work with the electronic medical record and its applications as needed.
• Typical office equipment including computer, keyboard, copier, fax, scanner, calculator, telephone; and all kitchen food production and service equipment.

PREFERRED QUALIFICATIONS

• Bachelors degree in a related field.
• Experience in healthcare.
• Experience with Infogenesis and CBORD applications.
• Bilingual skills in Spanish/ English are a plus.
• SERVESAFE certification is preferred, and may be required within 90 days of beginning the job based on state requirements.
• Additional related education and/or experience preferred.

EEO Statement: EEO/Disabled/Veterans

Banner Health supports a drug‑free work environment.

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