Manager Food Services-Dietary-Full Time

CHRISTUS Health; Mamou (LA); On-site; USD 60,000 - 75,000; Full time

Job summary

CHRISTUS Health in Louisiana is seeking an experienced Hospital Food Service Manager to oversee café operations, patient meal quality, and dining services. The role requires leadership of kitchen and tray line staff and ensuring compliance with safety and service standards.

The ideal candidate has a nutritional background and at least 3 years of supervisory experience, with a proven ability to manage high-volume meal production for hundreds of patients daily. Full-time, on-site position.

Qualifications

• BS in nutritional background (culinary/dietetics) required.
• 3 years managerial/supervisory experience required.
• Experience in hospital food service preferred.

Responsibilities

• Leads Diet Office, Tray Line, and Hostess teams (53 FTEs).
• Plans ordering, assembly, and delivery of patient meals and floor stock.
• Oversees quality and presentation of patient food.
• Tastes and reviews batches to ensure standards.
• Manages special customer service needs for patients and visitors.
• Prepares schedules and handles staffing and patient-volume changes.
• Runs food service operations feeding 350–400 patients daily, seven days a week.

Skills

Analytical Thinking

Diversity Awareness

Customer Focused

Dependability

Stress Tolerance

Flexibility

Technical Skills

Interpersonal Skills

Communication Skills

Integrity

Education

BS in nutrition/culinary/dietetics

Job description

Summary

Assumes responsibility and authority in the multi-functional food service areas. Implements business practices in order to uphold CHRISTUS mission and values. The candidate will be responsible for Café operations, food quality, customer service, cash handling procedures, catering and all back of the house operations when needed. Candidate must also be competent in the following areas: Analytical Thinking, Diversity Awareness, Customer Focused, Dependability, Stress Tolerance, Flexibility, Technical & Interpersonal Skills, Communication Skills and Integrity.

Responsibilities

• Leads and manages the activities of all Diet Office, Tray Line, and Hostess employees (Total of 53 FTES)
• Plans and coordinates the ordering, assembly, and delivery of all patient food, supplements, and floor stock
• Oversees and inspects the quality of patient food and ensures a quality presentation to customers
• Ensures food standards are managed and maintained by tasting and reviewing all batches of patient food
• Manages all special customer services needs for patients, families, visitors, VIPs etc.
• Prepares work schedules and manages all staffing issues, patient volume changes, patient service issues, and all aspects of menu Planning
• Leads a Food Service preparation, assembly, and distribution operation that feeds between 350 and 400 patients three times per Day, and seven days per week

Requirements

• BS in nutritional background, i.e. culinary, dietetics
• Managerial Experience: 3 years of lead/supervisory experience

Work Schedule

TBD

Work Type

Full Time