Manager Food Services Operations, Dietary, FT, 08A-4:30P

Baptist Health Boca Raton Regional Hospital; Boca Raton (FL); On-site; USD 78,000 - 101,000; Full time

Job summary

Baptist Health Boca Raton Regional Hospital is seeking a Food Service Manager to oversee departmental operation areas including food production, inventory, procurement, and service within our patient dining and retail services.

The ideal candidate will have a Bachelor's degree, at least 5 years of management experience in high-volume institutional food production, and certification in Food Safety; experience with HACCP, Joint Commission standards, and infection control is preferred.

Qualifications

• Bachelor's degree required.
• 5 Years Management experience in high volume institutional food production operation.
• Experience should include management of production and inventory systems, menu, and staff development.

Responsibilities

• Oversee the departmental operation areas, clinical, patient services, procurement, and retail services.
• Ensure quality of care and service in hospital dining and related operations.

Education

Bachelor's degree

Job description

Baptist Health is the region's largest not-for-profit healthcare organization, with 12 hospitals, over 29,000 employees, 4,500 physicians and 200 outpatient centers, urgent care facilities and physician practices across Miami-Dade, Monroe, Broward and Palm Beach counties. With internationally renowned centers of excellence in cancer, cardiovascular care, orthopedics and sports medicine, and neurosciences, Baptist Health is supported by philanthropy and driven by its faith-based mission of medical excellence. For 26 years, we've been named one of Fortune's 100 Best Companies to Work For, and in the 2025-2026 U.S. News & World Report Best Hospital Rankings, Baptist Health was the most awarded healthcare system in South Florida, earning 63 high-performing honors.

What truly sets us apart is our people. At Baptist Health, we create personal connections with our colleagues that go beyond the workplace, and we form meaningful relationships with patients and their families that extend beyond delivering care. Many of us have walked in our patients' shoes ourselves and that shared experience fuels out commitment to compassion and quality. Our culture is rooted in purpose, and every team member plays a part in making a positive impact – because when it comes to caring for people, we're all in.

Benefits

At Baptist Health, we’re committed to supporting our employees at every stage of their journey, both personally and professionally. Our approach is rooted in a “grow our own” philosophy, designed to help our team members build meaningful, long-term careers with us, supported by benefits that make a real difference, including:

• Career growth and development opportunities, with clear pathways and ongoing support
• Comprehensive health and wellness resources that go beyond traditional benefits
• A wellness program that can help employees eliminate their medical plan deductible, reducing out-of-pocket healthcare costs
• Tuition reimbursement to support continued learning and advancement
• And so much more

Together, these benefits and others reflect our commitment to caring for our people, so they can build fulfilling careers with us while making a meaningful impact every day.

Description

Oversees the departmental operation areas, clinical, patient services, procurement, and retail services. In a collaborative relationship focused style that promotes excellence of care and quality of service. Estimated salary range for this position is $77,848.65 - $101,203.25 / year depending on experience.

Qualifications

Degrees:

• Bachelors.

Licenses & Certifications

• Food Safety Manager Certification.

Additional Qualifications

• Food Safety Manager Certification required within 90 days of job entry.
• Management experience in high volume institutional food production operation.
• Experience should include: management of production and inventory systems, menu, and staff development.
• Proficient in ACHA, The Joint Commission, HACCP, and Infection Control standards.

Minimum Required Experience

• Bachelors.
• 5 Years Management experience in high volume institutional food production operation.
• Experience should include: management of production and inventory systems, menu, and staff development.

EOE, including disability/vets