Manager, Dining and Nutrition- Jefferson City at HealthR

Jefferson City, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

89419.2

Posted On

15 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Staff Development, Menu Planning, Budget Management, Policy Implementation, Workload Monitoring, Productivity Measurement, Staff Scheduling, Time and Attendance Management, Data Collection, Committee Participation, Supervisory Experience, Food Service Management, Patient-Centered Care, Operational Oversight, Collaboration

Industry

Hospitals and Health Care

Description

Shift: Monday-Friday Days, Potential Weekends and Holidays Department: Dining and Nutrition Services, Jefferson City Compensation: · Base Pay Range: $56,596.80 - $89,419.20 per year, based on experience ABOUT THE JOB Join the team at MU Health Care as a Manager of Dining and Nutrition Services and help shape an exceptional patient experience through leadership, innovation, and collaboration. In this role, you will guide departmental goals, support and develop staff, and partner with clinical and operational teams to deliver high-quality, patient-centered nutrition services. You will have the opportunity to influence menus, operations, and budgets while fostering a positive, high-performing workplace culture. If you are passionate about making a meaningful impact through service excellence and strong leadership, we encourage you to apply and take the next step in your career. This is your chance to combine purpose, professionalism, and growth in a dynamic healthcare environment. ABOUT MU HEALTH CARE MU Health Care is proud to be named one of Forbes’ Best-in-State Employers seven years in a row, and that’s largely a result of the incredible culture and team we’ve built. At MU Health Care, we have an inspired, hard-working and collaborative environment driven by our mission to save and improve lives. Here, we believe anything is possible and rally around solutions. We celebrate innovation and offer opportunities to be a part of something bigger — to have a voice and role in the work that is serving our community and changing the field of medicine. Our academic health system — the only in mid-Missouri — is home to seven hospitals, including the region’s only Level 1 Trauma Center and region’s only Children’s Hospital, as well as over 90 specialty clinics. Here you can define your career among our many clinical and nonclinical positions — with growth, opportunity and support every step of the way. Learn more about MU Health Care. Learn more about living in mid-Missouri. EMPLOYEE BENEFITS · Health, vision and dental insurance coverage starting day one · Generous paid leave and paid time off, including nine holidays · Multiple retirement options, including 100% matching up to 8% and full vesting in three years · Tuition assistance for employees (75%) and immediate family members (50%) · Discounts on cell phone plans, rental cars, gyms, hotels and more · See a comprehensive list of benefits here. DETAILED JOB DESCRIPTION Prepare reports, collect data, and participate in appropriate hospital committee activities and/or professional organizations. Assist in developing, delegating, and monitoring departmental goals, objectives, and programs. Assist in developing and implementing departmental policies, procedures, and work standards. Collaborate with others to ensure the delivery of quality services to all customers. Assist in the preparation of annual budgets and monitor unit operations to ensure the most efficient and effective services are provided and identified budget targets are met. Develop, implement, and evaluate menus and meal delivery systems for patients to meet their varied nutritional and special needs while providing quality food and service. Direct, participate. and work through subordinate supervisors to interview, select, train, evaluate, counsel, and support staff within the span of control. Direct, instruct, and advise staff on changes in policies, procedures, or working standards. Develop, implement, and monitor workload standards and productivity measures. Work collaboratively with the clinical dietitians, nursing, and other hospital disciplines to meet the nutritional needs of the patients. Manage the development, coordination, and maintenance of daily staffing schedules to ensure the appropriate level of coverage and continuity of care. Monitor and oversee time and attendance in alignment with MU Health Care policies and practices, ensuring accuracy of records and timely approval for payroll purposes. May complete unit/department specific duties and expectations as outlined in department documents. REQUIRED QUALIFICATIONS Bachelor’s degree in nutrition, food service management, or an equivalent combination of education and experience from which comparable knowledge, skills and abilities can be acquired. Three (3) years of supervisory experience in production, commercial, or healthcare food service. ServSafe certification within ninety (90) days as a condition of continued employment in this job classification. Certified Dietary Manager (CDM) certification by the Certifying Board for Dietary Managers (CBDM). PREFERRED QUALIFICATIONS Additional license/certification requirements as determined by the hiring department. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met with or without reasonable accommodation. The performance of these physical demands is an essential function of the job. The employee may be required ambulate, remain in a stationary position and position self to reach and/or move objects above the shoulders and below the knees. The employee may be required to move objects up to 10 lbs. Equal Employment Opportunity The University of Missouri is an Equal Opportunity Employer.

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Responsibilities

This role involves guiding departmental goals, supporting staff development, and partnering with clinical teams to deliver high-quality, patient-centered nutrition services within the healthcare setting. Key duties include developing and monitoring budgets, implementing policies, evaluating menus, and directing subordinate supervisors in daily operations.