Food Service Manager

The Montana Department of Public Health and Human Services (DPHHS) has a career opportunity as a Food Service Manager at the Montana Veterans' Home.

Why Join DPHHS? Our mission at DPHHS is to serve Montanans in their communities, improving health, safety, and well-being, and empowering independence. By joining our department, you will have the opportunity to perform meaningful work in public service to our state and its residents. The State of Montana's comprehensive benefits package includes healthcare coverage, retirement plans, paid vacation, sick leave, and holidays, work/life balance, and eligibility for the Public Service Loan Forgiveness (PSLF) program. In addition, DPHHS is the largest state agency with a wide range of advancement opportunities, whether you are joining the workforce or have several years of experience.

The Montana Veterans' Home (MVH) located in Columbia Falls, is a Medicare/Medicaid and Veterans' Administration certified facility with 105 intermediate/skilled-care beds and 12 domiciliary beds. The nursing facility includes a 15-bed Dementia Care unit. MVH has been providing services to Veterans since 1896. The Montana Veterans' Home is located next to the Flathead River, just minutes away from Glacier National Park. A large pavilion, walking paths, and protected courtyards provide ample opportunities for outdoor access. The facility offers individual and group activities, spiritual services, support group services, and social services. The skilled and rehabilitative services include physical therapy, occupational therapy, speech therapy, and dietitian services.

Job Overview: The Food Service Manager is accountable for the overall leadership, performance, compliance, and continuous improvement of the Food Service Program at the Montana Veterans' Home. This position directs all aspects of dietary operations to ensure residents receive safe, nutritious, and therapeutically appropriate meals in accordance with physician orders, regulatory requirements, and established standards of care.

This role functions as the department authority for food service operations, with responsibility for regulatory compliance, budget management, clinical nutrition integration, staff leadership, and Quality Assurance and Performance Improvement (QAPI) activities. The Food Service Manager exercises independent judgment in operational and personnel matters and applies sound fiscal stewardship within established budget parameters. This position is accountable for outcomes impacting resident care, safety, and satisfaction.

How To Apply:

To be considered for a DPHHS position, submit the following required documents with your application on the State of Montana Careers website. When submitting the required documents, you must check the "relevant document" box to ensure your attachments are uploaded correctly to your application for this position.

Resume

Letter of Interest - Internal Only

Successful applicants will be subject to background checks relevant to the position and must pass reference checks before an offer will be extended. DPHHS is an equal opportunity employer. Women, minorities, and people with disabilities are encouraged to apply. For a copy of the full job description or if you need a reasonable accommodation in the application or hiring process, contact DPHHS Human Resources listed below.

This position is open until filled with frequent screening of applicants.

Knowledge, Skills and Abilities (Behaviors):

Required upon hire:

• Comprehensive knowledge of food service program management in a healthcare setting
• Strong knowledge of federal, state, and VA food safety and nutrition regulations
• Knowledge of therapeutic diets, including modified texture diets and IDDSI standards
• Demonstrated ability to manage budgets, control costs, and optimize resources
• Strong leadership and personnel management skills, including conflict resolution and team development
• Ability to lead regulatory compliance and quality improvement initiatives
• Effective verbal and written communication skills
• Ability to analyze operational data and implement performance improvements
• Proficiency with dietary management systems and standard office software

Minimum Qualifications (Education and Experience):

Knowledge, skills, and abilities are typically acquired through one of the following combinations of education and experience:

• Bachelor's degree or higher in Food Service Management, Nutrition, Dietetics, or a related field.
• A minimum of three (3) years of progressively responsible food service experience, including supervisory leadership responsibilities.
• Certified Dietary Manager (CDM), Certified Food Protection Manager (CFPM), or equivalent certification required (or obtained within six (6) months.
• Demonstrated experience in regulatory compliance, staff supervision, and food service operations in a healthcare or institutional setting.

Equivalent combinations of education and experience may be considered when an applicant clearly demonstrates the ability to perform program-level management responsibilities.