Nutrition Services Assistant Manager

Join Our Growing Team at Good Shepherd Health Care System

At Good Shepherd Health Care System, we put "Patients First. Always." We are committed to bringing state-of-the-art care closer to home and providing exceptional care to our community.

Why Choose Good Shepherd?

• Independent & Financially Stable organization
• Top-tier benefits package offering 100% employer-paid healthcare premiums (medical, dental, and vision) for both employees and their families.
• State-of-the-Art Facilities & Services
• Supportive Administration & Culture
• Thriving, Growing Region supporting outdoor lifestyle & adventure.

Good Shepherd Health Care System remains one of the largest employers in the area and plays a pivotal role in the region's continued growth. 

We're hiring an Assistant Manager for Nutrition Services. 

Compensation Range: $74,630.40 - $102,868.00

Schedule/Hours: Monday - Friday, 8:00am - 4:30pm*

*This position may require working later hours and/or weekends on occasion as needed. 

Definition of Position: 

Under the direction of the Nutrition Services Manager, oversees Food Service activities of the Nutrition Services Department. May participate and provide supervision in other areas of the nutrition services department as required or assigned. Ensures a professional level of food and nutrition services for all hospital patients, guests and staff. Ensure staff is trained in preparation and presentation of food and new cooking techniques. Ensures and maintains quality and cleanliness, hygiene and safety in the kitchen. Plans and prices menu items and keep records and accounts. Oversees Development of menus, recipes, and recipe analysis. Approves new vendors, ingredients and menu items. Assured evaluations are completed in a timely manner. Plans and oversees catering. Responsible for approving timecards. Responsible for scheduling. Processes employee time off requests. Participate in maintenance of policy and procedures in the department.

Essential Job Functions:

• Oversee daily operations of the Nutrition Services department, including food preparation, service, and sanitation.
• Hire, supervise, train, and evaluate food service staff; ensure compliance with departmental standards.
• Assist in scheduling, assigning duties, and adjusting staffing as needed to maintain efficient workflow.
• Fill in for Manager when manager is absent, including processing financials and hosting daily staff huddles.
• Ensure compliance with local, state, and federal food safety and sanitation regulations, including Department of Public Health guidelines and HACCP standards.
• Monitor food quality, portion control, and presentation to ensure consistent standards.
• Conduct routine inspections of food service areas, storage, and equipment for cleanliness and proper functioning.
• Collaborate with dietitians or clinical staff to ensure therapeutic diets are prepared and delivered.
• Support menu planning and recipe standardization with a focus on nutrition, sustainability, and cost control.
• Assist in evaluating and revising menus to meet the dietary needs of patients, staff, or residents.
• Manage food and supply inventory, place orders, and ensure proper storage and rotation (FIFO).
• Monitor food cost and implement controls to minimize waste and overproduction.
• Serve as a liaison between the kitchen, clinical nutrition team, and other departments.
• Address concerns and special requests from patients, staff, or customers courteously and efficiently.
• Promote a positive and inclusive work environment with clear communication and team-building.
• Maintain accurate records of temperature logs, cleaning schedules, training, and attendance.
• Assist in budget monitoring, cost analysis, and compliance documentation.
• Participate in performance improvement initiatives and departmental projects.
• Respond to emergencies in accordance with facility protocols (e.g., food recalls, power outages).
• Ensure staff follow safe food handling, chemical safety, and workplace injury prevention protocols.
• The employee supports the hospital mission, vision, values, policies, and procedures.
• Participates in required education for DNV programs as applicable to position.
• Performs other related duties as assigned.

Qualifications:

Education

                Required: High school diploma or equivalent required.

Preferred: Associate or bachelor’s degree in nutrition, Food Service Management, Hospitality, or related field preferred.                                                                                                                                               

Licenses/ certifications/ registrations

Required: State of Oregon Food Handler’s Card. Serve Safe Certification preferred. CDM or RDN certification. Must be registered in Oregon CBR, required for working in daycare setting.

                Preferred: NA

Experience

Required: Minimum 2 years of progressively responsible supervisory experience in food service or hospitality required.

                Preferred: Healthcare or institutional experience strongly preferred.

Other:

                Must be able to work nights or weekends as required.

Physical Requirements:

The physical and sensory functions described below are essential to the successful performance of this position. In accordance with the Americans with Disabilities Act (ADA), reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions. The position requires sufficient auditory ability to detect and respond to various sounds, including alarms and verbal communication. Clear and effective communication is essential, as is the ability to interact with patients, families, and healthcare team members. Visual acuity is necessary for observing working conditions, reading documentation and monitors, and distinguishing colors for clinical purposes, such as identifying medications, allergens, or other safety indicators. Tactile perception is also important for assessing physical characteristics such as temperature, size, shape, or texture during patient care. Motor coordination is required for reaching, grasping, handling, and performing fine motor tasks necessary for the use of food service equipment and procedures. The position also involves occasional stooping, kneeling, crouching, or crawling when cleaning or accessing equipment. Walking and standing are typically continuous throughout the shift. The role requires the ability to lift to 50 pounds independently and involves frequent pushing, pulling, carrying, or repositioning of objects weighing up to 25 pounds.

Working Conditions:

This position is performed primarily in an indoor healthcare environment, such as a hospital, clinic, or long-term care facility, primarily in a kitchen. While the work setting is protected from outdoor weather conditions, it may be subject to variable indoor temperatures. Employees will be subject to temporary exposure to refrigerator and freezer temperatures. Tasks may involve exposure to extreme temperatures of equipment, food and water. This role involves exposure to infectious and contagious diseases, hazardous materials, cooking and medical equipment, with the expectation that all staff will follow appropriate safety protocols and utilize personal protective equipment (PPE) as required.

The health care environment can be fast-paced and unpredictable, requiring the ability to respond quickly to changing circumstances, including high-pressure or emergency situations. The work setting also involves multiple simultaneous demands and varying levels of noise due to kitchen and medical equipment, staff activity, and patient needs.

Salary : $74,630 - $102,868