Head of Food & Nutrition Services

CommonSpirit Health; Oakes (ND); On-site; USD 40,000 - 61,000; Full time

Job summary

CommonSpirit Health is seeking a Manager of Food & Nutrition Services at CHI Oakes Hospital. Lead food production, service, and dietary management to deliver high-quality, safe meals for patients, staff, and visitors.

You will oversee culinary teams, inventory, procurement, and cost-effective operations while driving safety, menu development, and patient satisfaction. Strong leadership, nutrition knowledge, and communication are essential to inspire and optimize hospital dining services.

Qualifications

• Minimum of two years of leadership experience.
• ServSafe Manager certification is required.
• ServSafe General Certification within 60 days.
• Registered Dietitian (RD-ADA, RD-AND, RD-CDR, RD-AND) within 24 months.
• Certified Dietary Manager (CDM) within 24 months.

Responsibilities

• Directs all patient interactive positions and ensures regulatory compliance and infection control practices.
• Maintains communication with patients, staff, and customers to promote satisfaction and reports to management.
• Manages staffing levels, assigns workload, recruits, and evaluates staff performance.
• Collaborates on menu development for patient, cafeteria, and catering services; assists with diet manual and nutritional compliance.
• Conducts patient rounding and visits; provides coaching to uphold service standards.

Skills

Leadership experience

Regulatory compliance

Communication skills

Education

ServSafe Manager Certification

ServSafe General Certification

Registered Dietitian (RD-ADA/RD-AND/RD-CDR)

Certified Dietary Manager (CDM)

Job description

CommonSpirit Health is seeking a Manager of Food & Nutrition Services at CHI Oakes Hospital. Lead food production, service, and dietary management to deliver high-quality, safe meals for patients, staff, and visitors.

You will oversee culinary teams, inventory, procurement, and cost-effective operations while driving safety, menu development, and patient satisfaction. Strong leadership, nutrition knowledge, and communication are essential to inspire and optimize hospital dining services.