Manager Food Services Operations, Food and Nutrition Services

Baptist Health is the region’s largest not\-for\-profit healthcare organization, with 12 hospitals, over 28,000 employees, 4,500 physicians and 200 outpatient centers, urgent care facilities and physician practices across Miami\-Dade, Monroe, Broward and Palm Beach counties. With internationally renowned centers of excellence in cancer, cardiovascular care, orthopedics and sports medicine, and neurosciences, Baptist Health is supported by philanthropy and driven by its faith\-based mission of medical excellence. For 25 years, we’ve been named one of Fortune’s 100 Best Companies to Work For, and in the 2024\-2025 U.S. News \& World Report Best Hospital Rankings, Baptist Health was the most awarded healthcare system in South Florida, earning 45 high\-performing honors. What truly sets us apart is our people. At Baptist Health, we create personal connections with our colleagues that go beyond the workplace, and we form meaningful relationships with patients and their families that extend beyond delivering care. Many of us have walked in our patients’ shoes ourselves and that shared experience fuels out commitment to compassion and quality. Our culture is rooted in purpose, and every team member plays a part in making a positive impact – because when it comes to caring for people, we’re all in. **Description:** ---------------- Oversees the departmental operation areas clinical, patient services, procurement, and retail services. In a collaborative relationship focused style that promotes excellence of care and quality of service. Estimated salary range for this position is $76,322\.21 \- $99,218\.87 / year depending on experience. **Qualifications:** ------------------- Degrees: * Bachelors. Licenses \& Certifications: * Food Safety Manager Certification. Additional Qualifications: * Food Safety Manager Certification required within 90 days of job entry. * Management experience in high volume institutional food production operation. * Experience should include: management of production and inventory systems, menu, and staff development. * Proficient in AHCA, The Joint Commission, HACCP, and Infection Control standards. Minimum Required Experience: 5 Years EOE, including disability/vets