Food Management Group is hiring a dishwasher to support the dietary department at a healthcare facility. This position includes dishwashing, stocking pantry rooms, and delivering food to patient floors.

Responsibilities

• Wash and sanitize dishes, trays, utensils, pots, and kitchen equipment.

• Deliver meal carts and food to patient floors on schedule.

• Restock pantry rooms with food, beverages, and supplies.

• Keep the dish area, kitchen, and pantry rooms clean and organized.

• Remove trash and assist with other cleaning tasks.

• Follow food safety, sanitation, infection prevention, and facility policies.

• Work with the dietary team to support meal service.

• Perform other dietary department duties as assigned by the Food Service Director.

Qualifications

• Dependable, punctual, and comfortable working around patients and facility staff.

• Able to stand and walk for extended periods, push meal carts, and perform routine lifting.

• Kitchen or healthcare food service experience is helpful, but we are willing to train the right person.

• Must be able to pass a background check and drug screen.

Schedule: Approximately 28 hours per week. Specific shifts will be discussed during the interview.

Food Management Group is seeking a PRN Cashier to support cafeteria service at a healthcare facility. This position provides coverage as needed, including during employee absences and busy service periods. Hours may vary from week to week.

What you’ll do

• Greet guests and provide friendly, prompt service to patients’ families, visitors, and facility staff.

• Operate the cash register, process payments, and accurately handle cash and credit card transactions.

• Set up, stock, and maintain the cafeteria service and beverage areas.

• Assist with serving food and replenishing items during meal periods.

• Keep counters, dining areas, and equipment clean and organized.

• Follow food safety, sanitation, and infection prevention procedures.

• Help with other food service duties as needed.

What we’re looking for

• Customer service or cashier experience preferred.

• Ability to handle payments accurately and work at a steady pace during busy periods.

• Dependable attendance and a willingness to work a variable PRN schedule.

• Ability to stand for extended periods and lift up to 25 pounds.

• Ability to complete a background check and drug screen.

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.

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 with Frequent Travel | Healthcare Food Service

Food Management Group is seeking a Regional Food Service Manager to support food service operations across multiple healthcare facilities. You will coach Food Service Directors, work directly with facility clients, and travel to facilities to provide hands-on support. When a site needs leadership coverage, you will step in as the Food Service Director.

Reporting to the District Manager, you will help each department maintain strong food quality, service, financial performance, and regulatory compliance. You should be comfortable learning how each facility operates, building relationships with its leaders, and taking ownership when challenges arise.

What you’ll do

•  Coach and train Food Service Directors, set clear expectations, and follow up on performance.
  
• Serve as the on-site Food Service Director when needed, leading the team and maintaining continuity of service.
• Support hiring, onboarding, scheduling, and staff development.
• Review food and labor costs, budgets, payroll, and financial reports; help directors identify and address problems.
• Help facilities prepare for healthcare surveys and inspections, including The Joint Commission and other applicable standards.
• Oversee food safety, sanitation, patient dining, employee meals, and catering services.
• Build strong working relationships with facility leaders and respond promptly to client concerns.
• Follow up remotely on reporting, operational requirements, corrective actions, and improvement plans.

What we’re looking for

Healthcare food service management experience is required. Experience leading multiple facilities or supporting directors across several accounts is strongly preferred. You should understand both daily kitchen operations and the financial, regulatory, and client responsibilities of managing a healthcare food service program.

We’re looking for someone who can develop leaders, communicate well with clients, and step into an unfamiliar operation with confidence. Frequent travel to assigned facilities is required.

Remote with Frequent Travel | Healthcare Food Service

Food Management Group is seeking a Regional Food Service Manager to support food service operations across multiple healthcare facilities. You will coach Food Service Directors, work directly with facility clients, and travel to facilities to provide hands-on support. When a site needs leadership coverage, you will step in as the Food Service Director.

Reporting to the District Manager, you will help each department maintain strong food quality, service, financial performance, and regulatory compliance. You should be comfortable learning how each facility operates, building relationships with its leaders, and taking ownership when challenges arise.

What you’ll do

•  Coach and train Food Service Directors, set clear expectations, and follow up on performance.
  
• Serve as the on-site Food Service Director when needed, leading the team and maintaining continuity of service.
• Support hiring, onboarding, scheduling, and staff development.
• Review food and labor costs, budgets, payroll, and financial reports; help directors identify and address problems.
• Help facilities prepare for healthcare surveys and inspections, including The Joint Commission and other applicable standards.
• Oversee food safety, sanitation, patient dining, employee meals, and catering services.
• Build strong working relationships with facility leaders and respond promptly to client concerns.
• Follow up remotely on reporting, operational requirements, corrective actions, and improvement plans.

What we’re looking for

Healthcare food service management experience is required. Experience leading multiple facilities or supporting directors across several accounts is strongly preferred. You should understand both daily kitchen operations and the financial, regulatory, and client responsibilities of managing a healthcare food service program.

We’re looking for someone who can develop leaders, communicate well with clients, and step into an unfamiliar operation with confidence. Frequent travel to assigned facilities is required.

Remote with Frequent Travel | Healthcare Food Service

Food Management Group is seeking a Regional Food Service Manager to support food service operations across multiple healthcare facilities. You will coach Food Service Directors, work directly with facility clients, and travel to facilities to provide hands-on support. When a site needs leadership coverage, you will step in as the Food Service Director.

Reporting to the District Manager, you will help each department maintain strong food quality, service, financial performance, and regulatory compliance. You should be comfortable learning how each facility operates, building relationships with its leaders, and taking ownership when challenges arise.

What you’ll do

•  Coach and train Food Service Directors, set clear expectations, and follow up on performance.
  
• Serve as the on-site Food Service Director when needed, leading the team and maintaining continuity of service.
• Support hiring, onboarding, scheduling, and staff development.
• Review food and labor costs, budgets, payroll, and financial reports; help directors identify and address problems.
• Help facilities prepare for healthcare surveys and inspections, including The Joint Commission and other applicable standards.
• Oversee food safety, sanitation, patient dining, employee meals, and catering services.
• Build strong working relationships with facility leaders and respond promptly to client concerns.
• Follow up remotely on reporting, operational requirements, corrective actions, and improvement plans.

What we’re looking for

Healthcare food service management experience is required. Experience leading multiple facilities or supporting directors across several accounts is strongly preferred. You should understand both daily kitchen operations and the financial, regulatory, and client responsibilities of managing a healthcare food service program.

We’re looking for someone who can develop leaders, communicate well with clients, and step into an unfamiliar operation with confidence. Frequent travel to assigned facilities is required.

• 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.

We are hiring an experienced, hands-on Food Service Director to lead the dietary department at a healthcare facility in Columbia, Missouri. This is an opportunity for a leader who cares about patient satisfaction, food quality, and building a strong team.

Reporting to the District Manager, you will take ownership of daily operations, including patient meals, employee meals, and catering. The regular schedule is Monday through Friday, but you must be willing to step in and cover shifts when staffing needs require it. You will work closely with facility leadership and clinical staff to maintain a dependable, well-run department.

Healthcare food service management experience and a catering background are required.

What You’ll Do

• Lead daily dietary operations, ensuring meals are safe, accurate, on time, and meet quality standards.
• Manage the budget, including food costs, labor, purchasing, inventory, payroll, and waste.
• Hire, train, schedule, and develop staff while holding the team accountable.
• Step in to cover shifts when needed.
• Oversee catering and special functions.
• Ensure therapeutic diets, portion control, and standardized recipes are followed.
• Maintain regulatory compliance and keep the department prepared for surveys.
• Build strong relationships with facility leadership, clinical staff, patients, and employees.
• Communicate staffing, operational, and financial concerns promptly.

What You’ll Need

• Food service management experience in a hospital, behavioral health, skilled nursing, or rehabilitation setting.
• Catering experience and strong food and cooking knowledge.
• Experience managing food costs, labor, inventory, and a departmental budget.
• ServSafe Manager certification.
• Strong leadership, organization, and communication skills.
• Ability to pass a background check as part of the hiring process.

Preferred: Three or more years of healthcare food service management experience; experience with Joint Commission or health department surveys; 

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.