Food Service Manager

Coordinate the Food Service department to promote optimal patient care through menu planning, staff management, and system development. Manage the budget, oversee cost control, and supervise quality food procurement, preparation, and service while maintaining high standards of nutritional care. Lead training sessions for personnel to ensure safety and sanitation procedures are followed, and calculate menus in accordance with patient diet orders. Schedule Food Services personnel and maintain administrative records. This role supports a team of over 44,000 committed to providing exceptional patient care at Kessler Institute for Rehabilitation.