Oregon Health & Science University

Manager, Patient Food Service

Job Locations US-OR-Portland
Requisition ID
Position Category
Position Type
Regular Full-Time
Job Type
Unclassified Administrative
Food & Nutrition Services
Salary Range
Commensurate with experience
7:00 am - 6:00 pm; variable depending on department needs
HR Mission
Drug Testable

Department Overview

Patient Food Service - Food & Nutrition Services



Function/Duties of Position

The purpose of this position is to supervise the patient services section of the Food & Nutrition Services Department.  This position develops, coordinates, and monitors all patient related food service activity within the department.  The person in this position provides budget input, coordinates personnel actions, monitors daily room service and call center activity, and chairs the patient foodservice committee.  Scope of responsibility includes Room Service Program (room service associates, patient trayline, call center), CHH2 MSA program, floor stock program, nourishment program, dishroom and recycling activity, and patient menu development.  Ensures compliance with Occupational Safety and Health Administration guidelines, county and state health department rules and regulations, and Hazard Analysis and Critical Control Point food safety and sanitation program, and DNV standards.

Required Qualifications


Four year college degree in Dietetics or related field. 



Five years management/supervisory experience in a hospital food service department or another complex food service facility.


Job Related Knowledge, Skills and Abilities (Competencies):

Excellent interpersonal skills including the ability to use tact, diplomacy, and flexibility.  Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management.  Must be skilled in time management, decision making, problem solving, team building, delegation, organizing workload and workflow of patient foodservice staff, and assigning work. Requires knowledge of commonly-used concepts, practices, and procedures within culinary field.   Must have knowledge of, and personal skill in application of information management and personal computer applications.  Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. Must be able to perform the essential functions of the position with or without accommodation   


Registrations, Certifications and/or Licenses:

 Registered Dietitian with the Commission on Dietetic Registration.  Maintain registration status through the CDR by earning a minimum of 75 continuing education hours in a five year period.  Licensed Dietitian with the Oregon Board of Licensed Dietitians. 

Current ServSafe certification.  





Preferred Qualifications

Advanced degree in Dietetics or related field.

Additional Details

Normal working schedule varies between time frame of 7:00 am and 6:00 pm, Monday through Friday.  Fast paced kitchen serving a high volume of meals.  Frequent noise from equipment in a working kitchen environment.  Intermittent travel involved to local and national venues.  Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms.  Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and trayline operations.



All are welcome

Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or aaeo@ohsu.edu.


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