Food Service Operations Manager

Food Service Operations Manager

UVM Health - UVM Medical Center

The Food Service Operations Manager directs the planning, coordination, and delivery of high‑quality food and nutrition services within the main kitchen room‑service model s position ensures the efficient management of daily operations in compliance with regulatory, safety, and service standards, while advancing patient care.

The manager is responsible for budget oversight, culinary support, service innovation, and operational performance in alignment with patient satisfaction goals and quality assurance programs. The role collaborates closely with the Patient Services Manager, Culinary Medicine Manager, and the clinical nutrition team to implement updated, patient‑centered menu offerings.

Direct leadership is provided to primary kitchen personnel including Nutrition Supervisors, Food Service Workers, Sous Chefs, Line Chefs, Buyer, and Prep Cooks, fostering a culture of accountability, consistency, teamwork, and continuous improvement.

• Bachelor’s or master’s degree in nutrition, dietetics, or a related field from an accredited institution.
• Current registration with the Commission on Dietetic Registration (CDR) as a Registered Dietitian Nutritionist (RDN) and Vermont State Certification preferred.
• Preferred in culinary arts, nutrition, or a related field and at least five years of experience in a comparable role within a Joint Commission accredited healthcare facility.
• Current Serv Safe Manager certification preferred.

• Leadership experience in high‑volume food service operations within a healthcare setting is required.
• Demonstrated expertise in managing complex food service systems, including patient dining and production operations.
• Proven success in leading diverse teams, driving operational efficiency, ensuring regulatory compliance, and maintaining high standards of food quality and customer service.
• Experience working in integrated operational environments, coordinating across departments such as clinical nutrition, nursing, facilities, finance, and executive leadership.
• Skilled in vendor and contract management, budget oversight, and the implementation of strategic initiatives.
• Strong relationship‑building skills with internal and external stakeholders, including regulatory agencies and community partners.
• Experience in a unionized environment, including knowledge of labor agreements and employee relations.

• In‑depth knowledge of food safety and sanitation standards, including HACCP protocols, Serv Safe Manager certification, and compliance with Vermont Department of Health and Joint Commission regulations.
• Strong working knowledge of food service operations, especially in patient dining, room‑service models, and production systems.
• Ability to integrate therapeutic diets into main kitchen operations in collaboration with the Patient Services Manager.
• Proficiency in food cost control, inventory management, and sustainability practices.
• Experience managing capital and operational budgets and conducting financial analysis.
• Familiarity with food service technology systems to use data for decision‑making and continuous improvement.
• Excellent written and verbal communication, interpersonal, and presentation skills.
• Strong leadership to promote collaboration, ensure consistency, and uphold accountability within the main kitchen.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitals and Health Care