Manager, Food and Nutrition

Lake Huron Medical Center is a 139-bed community hospital that provides a wide range of inpatient and outpatient health care services to residents of St. Clair and Sanilac counties including emergency services, primary stroke center, cancer care, surgical services, physical therapy and rehabilitation services, pulmonary rehabilitation, and specialized diabetes programs.

Lake Huron Medical Center is affiliated with Lake Huron Medical Group which offers patient-centered care through primary and specialty care physician practices located throughout the Blue Water Area. Raising the bar for quality health care, Lake Huron Medical Center received the Leapfrog Group's grade "A" in hospital safety, Healthgrades Patient Safety Excellence Award, rated four stars by the Centers for Medicare & Medicaid Services and earned The Joint Commission's Gold Seal of Approval for Hospital Accreditation by demonstrating continuous compliance with its performance standards. Learn more at www.mylakehuron.com.

As a member of Prime Healthcare, Lake Huron Medical Center is proud to be part of a system recognized as one of America's Greatest Workplaces for 2024 by Newsweek and Plant-A Insights Group! This prestigious honor is based on over 1.5 million comprehensive company reviews from more than 250,000 employees, highlighting our commitment to creating a positive and supportive work environment.

Company is an equal employment opportunity employer. Company prohibits discrimination against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (subject to applicable law), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. The Company also prohibits harassment of applicants or employees based on any of these protected categories. Know Your Rights: https://www.eeoc.gov/sites/default/files/2022-10/EEOC_KnowYourRights_screen_reader_10_20.pdf

Assists in planning, coordinating, directing and controlling the day to day operation of food services which includes scheduling, purchasing, inventory, and production, to ensure full compliance with federal, state and other regulatory agencies. Serves as a culinary resource. Performs duties necessary for optimal patient care, including the safety and efficiency of food prepared in the department, budgetary requirements and compliance to HACCP guidelines, department policies and procedures.

Education and Work Experience

High School Diploma or Equivalent.
1. Food Safety Certification from an accredited organization and maintain current.
2. Two (2) years experience in food service operations.
3. Ability to use PC.
4. Certified Dietary Manager (CDM) or Dietetic Technician Registered (DTR)
5. Certificate in Culinary Arts from an accredited Culinary Institute preferred.

County Specific requirement.

1. County Specific Food Handlers certification required upon hire and maintained current