Healthcare Kitchen Manager — Patient & Cafeteria Dining

Saint Francis Hospital; Evanston (IL); On-site; USD 63,000 - 92,000; Full time

Benefits offered by this job

Healthcare benefits

Tuition reimbursement

401K retirement plan

Job summary

Saint Francis Hospital in Evanston, IL is seeking a Dietary Services Supervisor to oversee meal production and kitchen operations for patients, visitors, and staff. The role emphasizes staff training in culinary skills and sanitation, with supervision of production teams to meet regulatory standards.

The position offers a full-time, day shift and opportunities to contribute to therapeutic diet planning and patient satisfaction within a large hospital setting.

Qualifications

• Minimum 5 years in healthcare food service with commercial/institutional cooking experience and 2 years supervisory experience preferred.
• Food Safety Certification from an accredited organization and current.
• HAACP, CDM and/or CFPP certifications desired.
• Culinary degree or certification desired.
• Knowledge of therapeutic diets desired.
• County Specific requirement.
• County Specific Food Handlers certification required upon hire and maintained current.

Responsibilities

• Establishes and oversees food production practices and kitchen operations to provide quality food service for patients, cafeteria visitors, physician dining and catered events.
• Provides staff education and development in culinary skills, food handling and sanitation practices.
• Supervises production employees as well as food service workers to ensure full compliance with federal, state and other regulatory agencies.

Skills

Staff supervision

Food safety knowledge

Therapeutic diets knowledge

Culinary skills

Healthcare food service

Education

Culinary degree or certification

Food Safety Certification

HAACP/CDM/CFPP certifications

Job description

Saint Francis Hospital in Evanston, IL is seeking a Dietary Services Supervisor to oversee meal production and kitchen operations for patients, visitors, and staff. The role emphasizes staff training in culinary skills and sanitation, with supervision of production teams to meet regulatory standards.

The position offers a full-time, day shift and opportunities to contribute to therapeutic diet planning and patient satisfaction within a large hospital setting.