Description
The Hospital Dietary Manager / Chef will oversee nutritional services and meal preparation for a healthcare facility, develop patient, staff, and visitor meal plans, supervise kitchen operations, manage inventory and food costs, lead and train kitchen staff, and ensure food safety and sanitation compliance. The role requires experience in a healthcare culinary leadership setting, knowledge of hospital dietary regulations, a high school diploma or equivalent, and a Food Handlers Permit; a culinary certification or degree in nutrition, dietetics, or a related field is preferred. Benefits include medical, dental, vision, HSA, life insurance, retirement, paid holidays, and paid time off.
