Food Service Manager

Job Title: Food Service Manager

Reports to: Executive Director

Location: Northpoint Colorado (Adult inpatient in Loveland, CO)

Schedule: Monday-Friday 8am-5pm MST

Compensation: $70,000-100,000/year

 

Northpoint Recovery Holdings, LLC, established in 2009, is a growing, behavioral healthcare treatment platform treating adults with substance use disorder and co-occurring conditions under the Northpoint Recovery brand and adolescents with mental healthcare conditions under the Imagine by Northpoint brand. The Company serves patients with commercial health insurance and is an in-network model. Northpoint has grown from two facilities to fifteen today entirely on a de novo basis with plans to expand rapidly in both existing and new markets. Organizational values include humility, heart, inspiration and conviction. Our commitment to excellence means doing good for others and engaging in innovative empirical based treatment. In short, our mission is to help people get their lives back and show them respect and empathy in the process.   

 

POSITION SUMMARY: As a key member of the Northpoint team, the Food Service Manager is responsible for overseeing all aspects of food service operations for our residential patients and outpatient clients across all service sites in the specified market. This role ensures the planning, preparation, and service of nutritious, high-quality meals that support the health, recovery, and well-being of residents and clients. The Food Service Manager manages menu development, food purchasing, kitchen operations, and staff supervision while maintaining compliance with all applicable health, safety, and sanitation standards. The ideal candidate is organized, hands-on, and committed to creating a safe, respectful, and therapeutic dining environment. This position requires strong leadership, attention to detail, and the ability to manage multiple responsibilities in a residential and outpatient care settings. 

 

ESSENTIAL RESPONSIBILITIES AND DUTIES INCLUDE: 

• Plan, develop, and implement nutritious, balanced menus that meet the dietary needs of residents 
• Ensure meals support health, wellness, and recovery goals 
• Manage all aspects of the snack program, to include purchasing, stocking, inventory management and cost containment 
• Manage all aspects of the nutrition program in all market outpatient locations, to include planning purchasing packaging and delivery, where applicable  
• Purchase food, supplies, and kitchen equipment within budgetary guidelines 
• Manage inventory, food storage, and cost control procedures 
• Oversee daily meal preparation, cooking, and food presentation 
• Supervise, train, schedule, and evaluate kitchen and food service staff 
• Ensure compliance with all local, state, and federal food safety and sanitation regulations 
• Maintain kitchen cleanliness, organization, and safety standards at all times 
• Monitor food quality, portion control, and consistency of meal service 
• Accommodate special diets, allergies, and cultural or religious dietary needs 
• Develop and enforce kitchen policies and standard operating procedure 
• Coordinate meal service schedules with facility operations and resident programming 
• Inspect kitchen equipment and arrange for maintenance or repairs as needed 
• Maintain accurate records related to food purchasing, inventory, and sanitation 
• Collaborate with facility leadership and clinical staff to support resident care 
• Respond to resident feedback and make improvements to food service operations 
• Ensure proper food handling, storage, and waste disposal practices. Actively participate as a member of the multidisciplinary treatment team and maintain effective working relationships with employees and peers 
• Maintain professional boundaries with patients at all times 
• Oversee and participate in the quality assurance and compliance activities of the facility 
• Adhere to all company policies and procedures 
• Maintain confidentiality in accordance with established policies and procedures and standards of care 
• Other appropriate services and special projects as assigned 

 

QUALIFICATIONS/REQUIREMENTS: 

• High School Diploma or equivalent required; Associate’s or Bachelor’s Degree in Culinary Arts, Hospitality Management, Nutrition, or a related field preferred 
• Minimum of 3–5 years of experience in food service operations, including supervisory or management experience 
• Experience in healthcare, residential treatment, corrections, or institutional food service preferred 
• Demonstrated knowledge of menu planning, food purchasing, budgeting, and inventory management 
• Strong understanding of food safety, sanitation, and infection control standards 
• Current ServSafe Food Protection Manager certification (or ability to obtain within a specified timeframe) 
• Ability to manage, train, and supervise kitchen staff effectively 
• Experience accommodating special diets, food allergies, and nutritional requirements 
• Knowledge of local and state health department regulations and inspection processes 
• Strong organizational, time-management, and problem-solving skills 
• Ability to maintain a clean, safe, and compliant kitchen environment 
• Effective communication skills and ability to work collaboratively with interdisciplinary teams 
• Compassionate, professional approach when working in a residential recovery environment 
• Ability to stand for extended periods and perform physical tasks related to kitchen operations 
• Ability to pass background checks, drug screening, and any other facility-required clearances 

 

PREFERRED KNOWLEDGE AND SKILLS: 

• Excellent organizational abilities 
• Excellent written and oral communication skills 
• Attention to detail and accuracy 
• Creative and persistent problem solver 
• Able to handle confidential material in a reliable manner  
• Ability to interact and communicate with individuals at all levels of organization 
• Strong interpersonal skills to handle sensitive situations and confidential information 
• Ability to multi-task and prioritize workload in a fast-paced environment 
• Proficiency with Microsoft Office Suite 

 

REQUIRED CERTIFICATES/LICENSES/REGISTRATIONS: 

• Must hold an active Certified Food Protection Manager (CFPM) Certification  
• Must be at least twenty-one (21) years of age 
• Must maintain current nationally accredited CPR/First Aid/AED certification 
• Must have a valid driver’s license and safe driving record 

 

SUPERVISORY RESPONSIBILITIES: 

• Kitchen staff  

 

 

This job description is not intended, and should not be construed, to be and exhaustive list of all responsibilities, skills, efforts, or working conditions associated with this job. It is meant to be an accurate reflection of the principal job elements essential for making fair pay decisions about jobs.

Employees with potential access to protected health information must comply with all procedures and guidelines governed by HIPAA.

Northpoint is an Equal Opportunity Employer. Northpoint is an At-Will employer. Employment may be terminated at any time by the employee or employer with or without notice.