Manager Food and Nutrition Services
Listed on 2026-02-07
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Healthcare
Healthcare Administration, Healthcare Management
Location: Gulf Coast Medical Center
-13681 Doctor's Way Fort Myers FL 33912
Department: Food and Nutrition Services
Work Type: Full Time
Shift: Shift 1/7:00:00 AM to 3:00:00 PM
Minimum to Midpoint Pay Rate: $27.78 - $37.50 / hour
SummaryManages and oversees the daily operation of the assigned service areas and ensures the highest possible customer satisfaction and employee engagement. Administers employee performance evaluations, payroll, and ongoing education. Responsible for meeting all regulatory agency requirements about physical and food safety. Ensures that all employees follow all hospital guidelines.
Leads work teams that maintain or enhance the patient and customer experience, meet regulatory standards for food and clinical nutrition services, and operate within the organization's business objectives. Establishes a positive work culture and promotes teamwork inside/outside the department. Manages operations and assures procedures are in place to provide maximum service quality and productivity. Coaches and counsels employees and evaluates performance following health system performance management guidelines.
Is accountable for managing resources staffing, supplies, and revenue. Serves as a leader and mentor for the department and organization.
Education:
Bachelor's degree preferred. High school diploma or equivalent required.
Experience:
Three years of food service management/supervisory experience in a hospital, high-volume food production operation, or other related experience.
Certifications:
Food Manager Certification from a Florida Department of Health-approved provider is required within 90 days of job entry.
License: n/a
Other:
Possesses the skills to effectively utilize Microsoft Office applications, electronic medical records, timekeeping, and food service systems. Able to work independently and in groups toward established objectives. Able to demonstrate excellent verbal and written communication skills. Able to perform two to three hours of continuous physical activity, including standing and walking. Able to lead, mentor, and collaborate with all team members according to Lee Health and the Food and Nutrition Division's Culture, Mission, and Values.
Talking, hearing, and visual acuity are essential.
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