Food Services Manager – Lead Patient Dining & Compliance

Phelps Health; Rolla (MO); On-site; USD 52,000 - 76,000; Full time

Job summary

Phelps Health in Missouri is seeking a Food Services Manager to oversee the Food Service Department, ensuring policies and procedures meet regulatory requirements while promoting staff growth.

The role focuses on directing daily operations, supervising staff, and pursuing quality improvements in food production and service, with emphasis on safety, sanitation, and budget adherence. A strong leader with effective communication is essential to support patient feeding and service excellence.

Qualifications

• High school education or equivalent required; Associate’s Degree in Culinary Arts preferred.
• Five years' experience in Food Service required; three years supervisory or management experience required.

Responsibilities

• Plan, direct, and organize daily activities of the Food Service Department to ensure compliance with department policies and procedures.
• Look for opportunities for quality and performance improvement regarding production and service of food.
• Supervise the safety and sanitation of the department by observation of food service staff.
• Monitor staffing to ensure efficiency and productivity based on budgeted FTEs.
• Ensure the department meets or exceeds all state, federal, Joint Commission and specialty licensing/accreditation regulations and standards.
• Assist in managing department within budgeted expenses, meeting productivity goals, and adjusting operations to meet budgetary requirements.
• Promote and contribute to a positive culture that supports staff satisfaction and development.
• Develop staff performance through consistent feedback and engagement with leadership.

Skills

Staff development

Communication skills

Supervisory experience

Education

High school diploma or equivalent

Associate's Degree in Culinary Arts

Job description

Phelps Health in Missouri is seeking a Food Services Manager to oversee the Food Service Department, ensuring policies and procedures meet regulatory requirements while promoting staff growth.

The role focuses on directing daily operations, supervising staff, and pursuing quality improvements in food production and service, with emphasis on safety, sanitation, and budget adherence. A strong leader with effective communication is essential to support patient feeding and service excellence.