Description
Lead and manage institutional food and nutrition service programs to promote health and ensure safe, compliant, and cost-effective operations. Oversee menu development, food safety, quality assurance, budgeting, procurement, and staffing, and coordinate with clinical teams to support patient and community nutrition needs.
- • Plan, direct, and evaluate food and nutrition service operations.
- • Develop and enforce policies for nutrition programs, food safety, sanitation, and quality.
- • Supervise, schedule, and evaluate staff who plan, prepare, and serve meals.
- • Lead recruitment, onboarding, training, and competency validation for food service staff.
- • Prepare and manage budgets for food, labor, equipment, and supplies.
- • Oversee purchasing, vendor selection, and contracts in accordance with codes and standards.
- • Coordinate recipe development, standardization, and nutrient analysis.
- • Develop therapeutic and standardized menus that meet regulatory and accreditation standards.
- • Monitor production and service for conformance to prescribed diets, safety, and quality.
- • Inspect meals for palatability, appearance, portion accuracy, and temperature control.
- • Ensure compliance with HACCP and federal, state, and local regulations.
- • Collaborate with clinical dietitians, physicians, and nursing to align menus with diet orders.
- • Manage inventory control, waste reduction, and sustainability initiatives.
- • Implement and maintain food service technology for menus, patient selections, and inventory.
- • Lead quality improvement using KPIs, audits, and customer satisfaction data.
- • Coordinate diet counseling and nutrition education services at a program level.
- • Plan and conduct staff training in dietetics, safety, and institutional management.
- • Test and evaluate new food products, recipes, and equipment for operational fit and cost.
- • Prepare operational reports and documentation for audits, surveys, and leadership.
- • Plan for emergency feeding and continuity of operations, including disaster menus and supplies.
- • Collaborate with design and engineering on construction or remodeling of food service units.
- • Ensure accommodation of cultural, religious, and allergy-related food preferences in operations.
- • Advise leaders on menu development, budgeting, staffing, and facility planning for nutrition programs.
- • Coordinate sanitation and safety programs, incident investigations, and corrective actions.
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Healthcare & Human Services
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Last reviewed: Jan 2026
