Healthcare Dining GM: Lead with Purpose

Whitsons Culinary Group; Glastonbury (CT); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid time off and holidays

Retirement plans

Bonus opportunities

Job summary

Whitsons, a healthcare dining leader, seeks a Food Service General Manager in Glastonbury, CT to guide a mission-driven kitchen serving patients, staff and visitors. You’ll lead a team to deliver safe, nutritious meals with compassion and efficiency.

Responsibilities include daily operations, budgets, staffing, vendor relations, and multidisciplinary collaboration with clinical teams to meet dietary standards and patient needs.

Qualifications

• Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or related field.
• Must have CDM Certificate or obtain within 60 days of hire.
• ServSafe mandatory; local health and food safety ordinances understood.
• Proficiency in Microsoft Office and electronic communication.

Responsibilities

• Lead and inspire the food service team to deliver high-quality meals and service.
• Oversee daily operations: scheduling, inventory, compliance, and food safety.
• Collaborate with clinical staff to meet dietary needs and nutritional standards.
• Manage budgets, staffing, vendor relations, and performance metrics.
• Foster a positive, efficient, patient-centered kitchen culture.

Skills

Leadership

Budgeting

Food Safety

Staffing

Communication

ServSafe

CDM

Education

Bachelor’s degree in food/nutrition or related field

State-recognized certificate in related field (if applicable)

Associate degree + healthcare nutrition experience

Five years healthcare environment experience

Tools

Microsoft Office

Job description

Whitsons, a healthcare dining leader, seeks a Food Service General Manager in Glastonbury, CT to guide a mission-driven kitchen serving patients, staff and visitors. You’ll lead a team to deliver safe, nutritious meals with compassion and efficiency.

Responsibilities include daily operations, budgets, staffing, vendor relations, and multidisciplinary collaboration with clinical teams to meet dietary standards and patient needs.