Food Service Patient Care Manager

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This is a non-clinical management position with limited direct interaction with frontline staff. The role focuses on regulatory compliance, quality improvement, policy management, and menu development and management within the department.

The position is responsible for supporting departmental regulatory readiness, developing and monitoring quality improvement initiatives, maintaining policies and procedures, and overseeing menu development and management. Responsibilities also include assisting with end-of-month data collection, maintaining emergency management supplies, and supporting departmental preparedness activities.

The position works collaboratively with other members of the management team and serves as a liaison between the clinical dietitians and the Food Service Department to ensure effective communication, coordination, and alignment of departmental processes.

Key Responsibilities:

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  • Ensure departmental compliance with applicable regulatory and accreditation requirements.
  • Develop, implement, and monitor quality improvement measures.
  • Manage and maintain departmental policies and procedures.
  • Coordinate menu development, maintenance, and updates.
  • Assist with end-of-month data collection, reporting, and analysis.
  • Maintain and monitor emergency management supplies and resources.
  • Serve as a liaison between clinical dietitians and Food Service.
  • Collaborate effectively with members of the management team on departmental initiatives and operational priorities.
  • Support continuous improvement efforts related to food service processes, quality, and regulatory compliance.
  • Maintain appropriate documentation and records to support regulatory and operational requirements.
  
  
  
  

QUALIFICATIONS:

• Bachelor's degree in Nutrition and Dietetics, preferred or Bachelor's degree in related field
• Must be a registered Dietitian and licensed by the State of Florida or be Certified Dietary Manager eligible
• 3 years' experience in healthcare setting
• 2 years supervisory experience in food service

Salary Range: Minimum 27.85/hour - Maximum 44.57/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.