How to Apply
A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.
Job Summary
Patient Food Service is seeking a highly organized and motivated Food Service Manager to oversee our patient food service operations in the Pavilion hospital. This role is responsible for managing all aspects of food service meal preparation and delivery for patients, supervising staff, and ensuring compliance with safety, quality, and regulatory standards. The ideal candidate brings leadership experience, strong organizational skills, and a commitment to delivering exceptional patient care through food service.
Mission Statement
Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.
Why Join Michigan Medicine?
Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world’s most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.
What Benefits can you Look Forward to?
- Excellent medical, dental and vision coverage effective on your very first day
- 2:1 Match on retirement savings
Responsibilities*
Patient Food Service Operations
- Oversee procurement, storage, preparation, holding, and delivery of food.
- Ensure proper equipment use and kitchen cleanliness.
- Enforce food safety and sanitation standards (HACCP, Michigan Food Code).
- Maintain inventory and par stock levels.
Staff Leadership & Human Resources
- Hire, train, and supervise food service staff (union and non-union).
- Assign duties, manage schedules, and evaluate performance.
- Ensure staff compliance with policies, training, and health requirements.
- Provide coaching and disciplinary action as needed.
Safety, Compliance & Quality Assurance
- Protect patient information and ensure safety protocols are followed.
- Participate in budget planning and quality improvement initiatives.
- Monitor and improve operational efficiency and effectiveness.
Customer Service
- Model excellent customer service for patients, staff, and guests.
- Investigate and resolve complaints with effective service recovery.
Leadership & Communication
- Conduct team meetings and daily huddles.
- Represent the department on internal committees and task forces.
- Mentor and precept interns or students when assigned.
- Lead patient experience, quality, and safety rounds.
Required Qualifications*
- Bachelor's degree in Food Service Management, Dietetics or equivalent combination of education and experience preferred.
- Two years supervisory experience with at least 2-4 years of experience in an institutional or high volume restaurant foodservice operation, including experience with performance management, promoting teamwork, and motivating staff
- Knowledge of the FDA Food Code and experience managing kitchen operations using safe food handling sanitation and safety practices. ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.
- Experience managing inventory of food and supplies, and placing orders to maintain adequate levels of inventory.
- Ability to communicate effectively in both written and verbal form.
- Excellent customer service and service recovery skills.
- Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels.
- Excellent organizational skills and computer skills
- General knowledge of foodservice equipment
Desired Qualifications*
- Masters degree in Nutrition, Dietetics, Business Administration, Healthcare Administration, or related field.
- Registered Dietitian Nutritionist (RDN) credential.
- Knowledge of CBORD Food Service Management System.
- Familiarity with institutional food service policies and procedures.
Work Schedule
Sunday-Thursday 7:00am-3:30pm
Must be available to work on weekends and holidays
Modes of Work
Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.
Background Screening
Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.
Application Deadline
Job openings are posted for a minimum of seven calendar days. This job may be removed from posting boards and filled anytime after the minimum posting period has ended.
U-M EEO Statement
The University of Michigan is an equal employment opportunity employer.