Hospital Food Service Manager — Patient-Centric Dining Leader

Ernest Health, Inc.; Toledo (OH); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

PPO medical plan

Health Savings Account

Dental coverage

Vision coverage

401K with employer matching

Life insurance

Short/Long term disability

Employee Assistance Program

Wellness program

Earned Time Off

Résumé du poste

Rehabilitation Hospital of Northwest Ohio in Toledo, Ohio is seeking a Food Service Manager to lead the hospital's food service department and ensure high-quality meals for patients and staff.

The role requires supervisory experience in a hospital setting, a Certified Food Protection Manager credential, and knowledge of state-specific food service requirements; strong leadership and organizational skills are essential.

Qualifications

• Minimum 2 years’ supervisory experience in a hospital, skilled nursing facility, or related medical facility.
• Certified Food Protection Manager credential required.
• NM: graduate of an NM-approved 90+ hour course or dietetic program; preferred in other states.
• SC: Dietitian or related credential or 3 years military meal service in SC.

Responsabilités

• Oversee the Food Service Department to plan, develop, organize, and evaluate all aspects of food preparation and service.
• Provide technical guidance in food preparation and service techniques.
• Align daily practice with hospital mission and guiding principles.

Connaissances

Supervisory experience

Certified Food Protection Manager

Food service cost awareness

Strong organizational skills

Effective leadership

Formation

NM: State-approved 90+ hour food supervision course

NM: Dietetic technician/assistant program

SC: Dietitian or Certified Dietary Manager or 3 years military meal service

Description du poste

Rehabilitation Hospital of Northwest Ohio in Toledo, Ohio is seeking a Food Service Manager to lead the hospital's food service department and ensure high-quality meals for patients and staff.

The role requires supervisory experience in a hospital setting, a Certified Food Protection Manager credential, and knowledge of state-specific food service requirements; strong leadership and organizational skills are essential.