• Determines the quality and quantity of food required, and controls food costs. 
• Directs and supervises food production and service programs as well as departmental personnel involved. The chef is responsible for the staff’s productivity, workflow, ongoing training, and development. 
• Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time and prepared in prescribed manner. 
• Purchases food, and assigns duties for special meals or special occasions, such as medical staff buffets, board meetings, recognition dinners, and other related hospital functions. 
• Checks food for flavor, temperature, and appearance on a regular basis. 
• Checks routine maintenance and other repairs requested by work orders. 
• Interviews applicants for employment; evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required. 
• Prepares work schedules, vacation schedules, etc.; maintains records of tardiness and absenteeism. 
• Maintains professional growth and development through seminars, conferences, and professional affiliations. 
• Attends Safety, Quality Improvement, and other hospital meetings as directed. 
• Performs and documents all purchasing, receiving and inventory control of food and supplies while controlling costs and staying within the established budget. 
• Performs and documents all purchasing, receiving and inventory control of food and supplies while controlling costs and staying within the established budget. 
• This position performs any and all of the duties in the kitchen, tray line, cafeteria, and dish room as required. 
• Keeps dietitian/FSD informed of department activities, needs, and problems. 
• Conducts patient and staff Quality Surveys to monitor job performance, menus acceptance, and customer service levels. 
• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify workflow, assure compliance with regulatory requirements, and promotes the more efficient operation of the Food Service Department. 
• The individual is able to relate to and care for the age-specific patient population, adolescents or adults and geriatric patients. 

The above statements reflect the general details considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position.
Qualifications

• Graduate of an associate degree program in food service, Accredited Culinary Arts Program (CDM) or 
• Hotel/Restaurant Apprenticeship. 
• Should have a thorough knowledge of nutrition, dietetics, administration, and operation of hospital food services. Must be able to apply principles of personnel management of selection and placement of employees. Must have knowledge of purchasing practices, formulation, and standardization of procedures applicable to all aspects of food service. Considerable initiative and judgment involved in planning work sequences, selecting most suitable methods or procedures and delegating work assignments to provide most efficient operation of the unit, determining amounts, kinds of foods and other supplies to be procured. 
• Ability to maintain good working relations among personnel supervised. Tact and cooperation involved in person-to-person relationships with personnel of other departments, other hospitals, and professional associations. Considerable initiative and judgment involved in planning and directing procedures in all dietary processes. 
• Stands and walks intermittently throughout the day. Must be able to handle and manipulate equipment and utensils in demonstrating techniques to employees. Must be able to take over other physical duties in the kitchen when short-staffed.

Must have a clean background and be able to pass drug screens.

Summary: Under the supervision of the Food Services Director, the cook is responsible for the preparation of food for patients, employees, and guests. Also responsible for the general supervision of the Food Service Department in the absence of the Food Service Director.

Reporting Relationships:
A. Immediate Supervisor: Dietary Coordinator B. Supervision Exercised: None
C. Interrelationships: Facility personnel, patients, patient family members, guests, and vendors.

Required Knowledge, Skills and, Abilities:

• Must be able to read and write and make simple calculations, and follow written and oral instructions.
• Must be thoroughly familiar with foods and preparation methods.
• Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Must be able to space and time the cooking of vegetables so that their nutritional quality, flavor, and appearance are preserved by not having to hold them too long before the service.
• Two (2) years of training or experience in large scale commercial or institutional food preparation.
• Must have had some formal or on the job training in food preparation in cooking, estimating quantities for food needed, in requisitioning and storage of food and supplies, in general, kitchen management, and in principles and management of sanitation and safety in handling food and equipment.

Duties and Accountabilities:

The following description covers the most significant duties performed but does not exclude other work assignments not mentioned.

• Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared. Follows production sheet from the Food Service Director.
• Plans cooking schedule in conjunction with Director to ensure that food will be ready at specified times. Confers with Director regarding modified diet preparations and use of leftovers.
• Prepares cooking and seasoning of food items for each meal.
• Measures and mixes ingredients according to the recipe, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, and slicers to make sauces, soups, stews, casseroles, and desserts.
• Bakes, roasts, broils and steams meats, fish and other foods.
• Observes and tastes foods being cooked and adds ingredients or seasoning to improve flavor or texture as needed.
• Procures foodstuff from refrigerator, freezer or other storage areas.
• Carves portions of meat, fish, and fowl for individual servings. Portions servings according to menu combinations or orders for patients.
• Preparation of all food in sufficient quantities to cover all service requirements.
• Tests food being cooked by testing, smelling and/or using a food thermometer to determine that it is cooked. Adjusts heat controls and timers on ovens, grills, etc. As required.
• Checks temperatures of the food prepared to ensure proper temperatures for service.
• Assists by placing weekly food and supply orders accurately by guidelines established by the Food Service Director.
• Ability to supervise and work cooperatively with others.
• Provides assistance on serving line.
• Maintains the cooking area in a clean, neat, and orderly manner.
• Always observe the hospital and dietary dress codes.
• Responds to changes in workload schedule as necessary; continually uses time in a productive manner. 

Must pass criminal background and drug test.

Must have transportation

Must be ready for immediate hire pending background and drug test.

REMOTE POSITION 

This is an excellent opportunity for an experienced and driven Regional Food Service Manager who can operate independently while providing high-level operational oversight across multiple healthcare facilities. This role includes both travel and remote support responsibilities.

Reporting directly to the District Manager, this position serves as a multi-site operational leader, supporting and overseeing Food Service Directors across several accounts. Responsibilities include oversight of patient dining, employee meal programs, and client catering services. When on-site, the role functions as a relief Food Service Director to ensure continuity of operations, regulatory compliance, and overall program performance. When working remotely, this position partners closely with site leadership and the corporate team to support Food Service Directors, reinforce standards, and ensure all operational, financial, and compliance requirements are consistently met.

The ideal candidate is a hands-on, customer-focused leader with strong knowledge of healthcare food service operations and regulatory standards, including The Joint Commission requirements. This individual must be able to step into accounts, stabilize operations, drive performance, and build strong client relationships.

You should be a polished and articulate leader with a deep understanding of all aspects of food service management, including food production, labor and budget control, regulatory compliance, food safety, training, and team development.

Position Summary:
This role functions as a Regional Manager providing both on-site and remote operational support. While on-site, responsibilities include overseeing daily operations, ensuring compliance with healthcare and regulatory standards, managing budgets and payroll, supporting hiring and training, and maintaining strong client and customer satisfaction. You will act as the senior operational leader in the building when assigned.

In the remote capacity, you will work closely with Food Service Directors and the corporate team to ensure completion of monthly operational requirements, support audit readiness, drive accountability, and assist with various operational and administrative initiatives across accounts.

Healthcare food service experience is required, with a strong preference for candidates who bring multi-site leadership experience and the ability to step into a variety of operational environments.

Dietary Aide – Join Our Hospitality Team!

At FMG, we believe food has the power to comfort, heal, and bring people together. Our Dietary Aides play a key role in creating that experience — serving fresh, nutritious meals with genuine care and a smile.

If you take pride in helping others, enjoy working around food, and want to be part of a positive, team-oriented environment, we’d love to meet you.

What You’ll Do

• Help prepare and serve meals for patients, staff, and guests.
• Assist the cook with simple food prep and portioning.
• Deliver trays and make sure each meal looks great and meets diet requirements.
• Keep the kitchen and dish areas clean, safe, and organized.
• Follow all safety, sanitation, and infection-control guidelines.
• Restock supplies and support special events or themed meals.
• Greet everyone with kindness — every meal is a chance to brighten someone’s day.

What We’re Looking For

• Friendly, dependable, and team-focused.
• Able to follow written and verbal instructions.
• Comfortable standing for long periods and lifting up to 25 lbs.
• Previous food service or healthcare experience is a plus (but not required — we’ll train the right person).
• Must have a clean background and be able to pass a drug screen.

Why You’ll Love Working With FMG

• A supportive, family-style environment — not corporate.
• Opportunity to grow and learn new skills in food service and hospitality.
• Be part of a team that makes a real difference in people’s daily lives.

 

REMOTE POSITION 

This is an excellent opportunity for an experienced and driven Regional Food Service Manager who can operate independently while providing high-level operational oversight across multiple healthcare facilities. This role includes both travel and remote support responsibilities.

Reporting directly to the District Manager, this position serves as a multi-site operational leader, supporting and overseeing Food Service Directors across several accounts. Responsibilities include oversight of patient dining, employee meal programs, and client catering services. When on-site, the role functions as a relief Food Service Director to ensure continuity of operations, regulatory compliance, and overall program performance. When working remotely, this position partners closely with site leadership and the corporate team to support Food Service Directors, reinforce standards, and ensure all operational, financial, and compliance requirements are consistently met.

The ideal candidate is a hands-on, customer-focused leader with strong knowledge of healthcare food service operations and regulatory standards, including The Joint Commission requirements. This individual must be able to step into accounts, stabilize operations, drive performance, and build strong client relationships.

You should be a polished and articulate leader with a deep understanding of all aspects of food service management, including food production, labor and budget control, regulatory compliance, food safety, training, and team development.

Position Summary:
This role functions as a Regional Manager providing both on-site and remote operational support. While on-site, responsibilities include overseeing daily operations, ensuring compliance with healthcare and regulatory standards, managing budgets and payroll, supporting hiring and training, and maintaining strong client and customer satisfaction. You will act as the senior operational leader in the building when assigned.

In the remote capacity, you will work closely with Food Service Directors and the corporate team to ensure completion of monthly operational requirements, support audit readiness, drive accountability, and assist with various operational and administrative initiatives across accounts.

Healthcare food service experience is required, with a strong preference for candidates who bring multi-site leadership experience and the ability to step into a variety of operational environments.