Manager Food Services Operations, Dietary

This role oversees departmental operations including clinical, patient services, procurement, and retail services within a collaborative environment focused on promoting excellence of care and quality service. The position requires a Bachelor's degree and five years of management experience in high-volume institutional food production, including expertise in production, inventory, menu planning, and staff development. Candidates must be proficient in ACHA, The Joint Commission, HACCP, and Infection Control standards, with a Food Safety Manager Certification required within 90 days of hire.