Food Service Manager

Who We Are

To empower our senior participants to age at home with dignity through personalized, comprehensive care plans that deliver high-quality health and human services along with strong community support.

Benefits

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid sick time
• Paid time off
• Referral program
• Retirement plan
• Vision insurance
  
  

Job Summary

Under the supervision of the Director of Operations, the Food Service Manager is responsible for overseeing food service operations across Innovative Integrated Health centers to ensure safe, high-quality, and nutritionally appropriate meal services for participants. The Food Service Manager provides leadership and operational oversight to Food Service Supervisors to ensure consistency in service delivery, regulatory compliance, and adherence to organizational policies and procedures. This role supports the development of standardized workflows, monitors food service operations across sites, and travel between Innovative Integrated Health centers as required to provide operational oversight and support.

Essential Job Functions

Duties include, but are not limited to:

• Provides leadership, supervision, and operational oversight to Food Service Supervisors across Innovative Integrated Health centers.
• Ensures consistency and alignment in food service operations, service delivery, and regulatory compliance across all sites.
• Conducts routine site visits to monitor kitchen operations, evaluate performance, and provide guidance to Food Service Supervisors.
• Identifies operational challenges and collaborates with leadership to implement improvements in food service operations.
• Develops and implements standardized workflows, procedures, and operational guidelines to ensure consistent food service practices across all centers.
• Supports Food Service Supervisors in implementing best practices in kitchen operations, food safety, and service delivery.
• Identifies opportunities for operational efficiency and performance improvement within food service programs.
• Ensures compliance with all food safety regulations, sanitation standards, and Innovative Integrated Health policies.
• Conducts routine quality improvement reviews of food service operations including food handling, storage, meal preparation, sanitation practices, and documentation.
• Ensures accurate documentation of food service records including:
• Meal production records
• Meal counts at point of service
• Food temperature logs
• Freezer and refrigerator temperature logs
• Sanitizer logs and thermometer calibration
• Ensures emergency food supplies are maintained and monitored for expiration dates.
• Oversees food inventory management and purchasing practices to ensure timely procurement and cost-effective purchasing of food supplies.
• Ensures proper monitoring and documentation of vended meal services including meal temperature, sanitation, and quality.
• Collaborates with the Registered Dietitian to ensure menus meet nutritional standards and participant needs.
• Ensures food transportation, storage, and preparation meet safety and quality requirements.
• Provides mentorship, training, and support to Food Service Supervisors.
• Evaluates staff competencies and supports training initiatives to improve food service performance.
• Communicates staffing needs and operational concerns to leadership.
• Promotes a culture of accountability, quality service, and continuous improvement within food service operations.
• Attend and participate in staff meetings, in-services, projects, and committees as assigned.
• Maintain confidentiality regarding participant, staff, contractor, and organizational information.
• Adhere to and support the centers’ practices, procedures, and policies including assigned break times and attendance.
• Accept assigned duties in a cooperative manner and perform all other related duties as assigned.
• Be flexible in schedule of hours worked.
• May be required to use a personal vehicle for business purposes. If so, valid California Driver’s License, current proof of insurance, and vehicle registration are required.
  
  

Qualifications

Knowledge, Skills and Abilities

• Knowledge of food safety regulations, sanitation practices, and food service operations.
• Ability to supervise and provide leadership to Food Service Supervisors across multiple sites.
• Strong organizational and operational management skills.
• Ability to develop and implement standardized workflows and procedures.
• Effective communication skills with the ability to collaborate across departments.
• Ability to evaluate operational performance and implement improvements.
• Proficient knowledge of computer skills including Microsoft Office (Word, Excel, Outlook).
• Ability to quickly learn department policies, procedures, goals, and services.
• Attention to detail and strong problem-solving abilities.
• Knowledge of inventory management, food purchasing, and cost control practices.
  
  

Working Condition and Physical Demands

The working conditions and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to access all areas of the center throughout the workday.
• Ability to lift up to 35 pounds occasionally, 15 pounds frequently, and 7 pounds constantly; required to obtain assistance of another qualified employee when attempting to lift or transfer objects over 25 pounds.
• Requires constant hand grasp and finger dexterity; frequent sitting, standing, walking and repetitive leg and arm movements, occasional bending, reaching forward and overhead; squatting and kneeling.
• Ability to communicate verbally with an excellent comprehension of the English language.
• Work is generally performed in an indoor, well-lit, well-ventilated, heated, and air-conditioned environment.
  
  

Experience

• Three (3) to five (5) years of food service experience required.
• Two (2) or more years of supervisory or management experience preferred.
• Experience working in healthcare, senior services, or congregate meal programs preferred.
• Experience managing multi-site operations or overseeing staff at multiple locations preferred.
  
  

Education and Certification

• High School Diploma or GED, required.
• Associate’s or bachelor’s degree in food service management, Nutrition, Hospitality Management, Healthcare Administration, or related field preferred.
• Food Safety Manager Certification required (such as ServSafe or equivalent).
• Active Food Handler’s Card, required.
• Valid California Driver’s License, required.
• Active CPR with First Aid Certification, required..
• Must be medically cleared for communicable diseases and have all immunizations up-to-date before engaging in direct participant contact.
  
  

Core Values

• CARE is central to what we do, prioritizing the well-being, dignity, and independence of our senior participants.
• COMPASSION in every interaction, ensuring kindness, empathy, and understanding guide our care.
• CULTURE that reflects the diverse backgrounds of those we serve and fosters a workplace where every team member feels supported, valued, and empowered to grow.
• COMMUNITY that fosters connection, belonging, and support for participants and their families.
• COMMITMENT to quality improvement, innovation, and delivering healthier outcomes.
  
  

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.