Manager - Food and Nutritional Services

Acadia Healthcare; Valdosta (GA); On-site; USD 48,000 - 65,000; Full time

Job summary

Acadia Healthcare is seeking a knowledgeable food service operations supervisor to manage daily department duties, ensuring safe food handling, nutritious menu planning, and efficient staff leadership. You will direct purchasing, sanitation, and compliance with policies while coordinating with dietitians and leadership to deliver consistent dining services.

The role requires a high school diploma, 4+ years in food service with 2+ years in supervision, and ServSafe or equivalent certification.

Qualifications

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management or related field preferred.
• Four or more years’ experience in food services with 2+ years in a supervisory capacity.
• ServSafe Certification or similar food safety certification, where required by state and facility.
• Certified Dietary Manager coursework completed or actively pursued where required by state and facility.

Responsibilities

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintain sanitary standards in preparation, kitchen, serving and dining areas.
• Coordinate with Dietitian or clinical leadership to plan varied, balanced menus.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes and portion control per policy/clinical direction.
• Provide staff management including hiring, development, training and performance management.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on guidelines and policies.

Skills

Staff management

Hiring & onboarding

Training

Performance management

Communication

Education

High school diploma or equivalent

Bachelor's degree in Food Service Management or related field

Job description

Purpose Statement

Manage the daily operation of department(s) that prepare and serve food and beverages.

Essential Functions

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review, plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

Other Functions

• Perform other functions and tasks as assigned.

Education/Experience/Skill Requirements

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.

Licenses/Designations/Certifications

• ServSafe Certification or similar food safety certification, where required by the state and facility.
• Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.

We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws.