Purpose:
Manage and engage associates in the food and nutrition operations with focus on patient, customer and associate safety and satisfaction. Responsible for the management of food service systems that provide nutritious and high quality, safe food. Maintain cleanliness and sanitation of food service areas and equipment. Prepare work and vacation schedules, perform competency checks, inspect job flows and determine work assignments by position. Train, coach and direct associates in reporting area.
Key Responsibilities
- Direct all catering and event operations, including planning and execution of daily services, VIP functions, and executive-level events
- Oversee centralized production kitchen operations to ensure food quality, consistency, and operational efficiency
- Manage delivery logistics and fleet operations to support timely, safe, and coordinated service across locations
- Lead large-scale employee and hospital-wide events, driving engagement and enhancing organizational culture
- Establish and maintain high standards for hospitality, presentation, and customer experience
- Manage budgets, labor, and financial performance to meet cost and revenue targets
- Provide leadership and oversight to culinary, service, logistics, and event planning teams
- HS Diploma/GED required, Bachelor's preferred
- 4 years relevant experience required
- 2 years relevant leadership experience required
- Must be able to accommodate flexible scheduling including weekends and holidays. Good oral/written communication skills
Licensure, Certifications, and Clearances:
Allegheny County Health Dept or other certified food protection manager certification required within 6 months of hire.
- ANAB - National Accreditation Board OR Servsafe Certified
- Act 34
ACT 31
ACT 33
ACT 73
Driver’s License
UPMC is an Equal Opportunity Employer/Disability/Veteran