Food Services Manager

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Banner Health is seeking a highly skilled Kitchen Manager (Culinary Manager/Food Service Manager) to lead daily culinary operations within a fast-paced healthcare environment. This role is responsible for overseeing kitchen operations, patient food services, production line activities, and retail/café operations while directly managing supervisors and purchasing functions. The ideal candidate will bring strong hospital-based kitchen leadership experience with a deep understanding of large-scale food production, patient dining services, food safety, staffing, and operational efficiency. Success in this role requires excellent customer service skills, a commitment to delivering high-quality patient and guest experiences, and the ability to effectively manage scheduling, workforce planning, performance metrics, and workforce management systems such as Kronos/MyTime. The successful candidate will be a hands-on leader who can analyze operational data, track key performance indicators, identify trends, and quickly pivot strategies to address business needs while driving measurable results. This individual must excel at coaching teams, creating accountability, navigating crucial conversations, and adapting rapidly to changing priorities to ensure operational excellence, financial performance, and exceptional service delivery across all areas of responsibility.

Primary Work Hours: Mon-Fri some flexibility required while serving business needs.

POSITION SUMMARY
This position provides leadership and direction to the food services staff, and manages operations for the culinary, catering, retail and patient meal service operations of the department within County, State and JCAHO regulations. Plans and controls the use of labor, food and supply resources to produce high quality services within the financial objectives of the organization.

CORE FUNCTIONS
1. Provides leadership, planning and direction to the department staff. Directs food production and service operations in all assigned areas in an effective and efficient manner. Provides effective service levels through appropriate resource allocation and control, development and implementation of people, policies and procedures, and cost effective service, while maintaining excellent quality of product and service.

2. Interviews, selects and hires qualified department staff that can make a significant contribution. Controls staff turnover and conducts performance management sessions including coaching, disciplining staff and terminating according to company policies and guidelines.

3. Provides training and development for staff. Establishes and conducts training and orientation programs to ensure the ongoing competency of staff. Teaches and ensures compliance with all hospital safety, OSHA and other regulatory agency guidelines. Develops engaged employees to meet goals set by the company, reviewing and evaluating staff performance in an accurate, consistent, objective and timely manner.

4. Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals.

5. Monitors and controls operating expenses and other key indicators within agreed upon budgetary parameters.

6. Responsible for supervision of the full Food & Nutrition department in the absence of the Food Service Director/designee. Works with the clinical nutrition team to meet patient care needs.

7. Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service Dept. ensuring cost effective and efficient operations while providing excellent service & quality. External customers: patients and families, vendors, physicians, facility directors/managers/supervisors, all employees and the public. Internal Customers: Culinary and Food & Nutrition Staff.

MINIMUM QUALIFICATIONS

High school diploma/GED or equivalent working knowledge.

Requires the skills, knowledge and ability in Food Service Management normally acquired from three to five years work experience as a Food Service Manager, Chef or Dietary Manager, with related education. Must be able to organize, lead and direct work teams and serve in a leadership role. Must demonstrate effective communication and teamwork skills. Must be able to effectively problem solve with staff, physicians, patients and families. Must be able to learn food handling regulations and pass certification tests as required.

Effectively work with the electronic medical record and its applications as needed. Typical office equipment including computer, keyboard, copier, fax, scanner, calculator, telephone; and all kitchen food production and service equipment.

PREFERRED QUALIFICATIONS

EEO/Disabled/Veterans

Our organization supports a drug-free work environment.

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