Food Services Manager
Who You’ll Join:
At Santiam Hospital & Clinics, we believe exceptional patient care starts with a supportive and inclusive work environment. We empower every team member by providing access to advanced medical technology and continuous professional development. Join our collaborative culture, where your contributions are valued and your growth is encouraged.
We are currently seeking an experienced and motivated Food Services Manager who will oversee the day-to-day operations of Hospital Food Services, including staff supervision, scheduling, performance management, inventory and purchasing, cost recommendations, and the development and enforcement of policies and procedures. You will demonstrate accurate, high-quality patient meal service tailored to dietary, age-related, cultural, and religious needs, supporting nutrition education and documentation when needed, and provide welcoming, efficient meal service to staff and visitors.
As the Food Services Manager you will be responsible for food-safety standards, clean and orderly work areas, accurate operational reports, and current knowledge of nutrition and food service practices through ongoing meetings and continuing education. The ideal candidate is dependable, adaptable, professional, and team-oriented, demonstrating integrity, initiative, punctuality, receptiveness to feedback, and a commitment to organizational needs and ongoing learning.
Take the next step in your healthcare career—apply today and bring your expertise to Santiam Hospital & Clinics, recently honored as 2026’s Best Hospital in the Willamette Valley!
What You’ll Do:
- Oversee Food Services staff and encourage staff cooperation within Service and with other Hospital staff.
- Assist with development of remedial plans for Service staff or discipline staff as is indicated.
- Write and maintain Job Descriptions and monthly work schedules for all Service positions.
- When necessary, arrange for Service staff duty coverage or perform such duties.
- Approve and sign Service staff timecards.
- Complete evaluation of Service staff as is needed.
- Oversee Service inventory of equipment and supplies, determine Service need for food and supplies, order needed materials from approved vendors, justify orders from alternate vendors or sources, submit applicable rebate forms to vendors, and inform appropriate Business Office staff about Service expenditures not related to those for typical food and supplies.
- Recommend to Outpatient Services Director appropriate cost changes for menu items and catering services and update the menu and applicable forms to reflect approved cost changes.
- In collaboration with a Service Dietitian, design, plan, and review menu cycles, keeping standardized recipes current and adapting patient menus in accord with patient age, dietary requirement, and cultural, religious, and other preferences.
- Access patient census and patient diet census using the electronic medical record, check patient meal trays for quality and accuracy, supervise patient diet order processing, correct menus and meal tray identification cards as is necessary, and confirm questionable orders with House Supervisors.
- Cheerfully and helpfully serve standardized food portions to Hospital staff and visitors in the dining room during designated mealtimes, while correctly making change for cash purchases and operating the Hospital computerized meal card system and the Hospital point of sale system.
- Prepare daily and monthly reports about meal card system and point of sale system use.
- Demonstrate Santiam Hospital Mission, Vision, and Values; assess patient and Hospital needs; and ensure that such needs are met.
- Use patient experience information to improve Hospital service, and consider patients during any action.
- When on duty, arrive reliably, punctually, and prepared to work, and report potential absence or tardiness as far in advance as is possible.
- Attend and participate in required meetings, and actively pursue education through attendance of in-service and academic programs.