Manager - Food and Nutritional Services

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Acadia Healthcare is a leading provider of behavioral healthcare services across the United States. Acadia operates a growing network of 250 plus behavioral healthcare facilities with approximately 11,100 beds in 39 states and Puerto Rico. With more than 23,000 employees serving approximately 75,000 patients daily, Acadia is the largest stand‑alone behavioral health company in the U.S. Acadia Healthcare’s purpose is to Lead Care With Light and our mission is to be a world‑class organization that sets the standard for excellence in the treatment of mental health and addiction concerns.

We strive to maintain our standing as a thought leader in the behavioral healthcare industry, providing treatment that is synonymous with compassion and innovation.

Tufts Medicine, a leading integrated academic health system in Massachusetts, and Acadia Healthcare, the largest standalone provider of behavioral health services in the U.S., have partnered to create the Tufts Medicine Behavioral Health Hospital, a state‑of‑the‑art, 144‑bed facility in Malden, Massachusetts. Slated to open in early 2026, this hospital is designed to address the growing need for high‑quality behavioral health services in the region.

The Tufts Medicine Behavioral Health Hospital will serve as a center of excellence, offering inpatient and intensive outpatient programs for patients of all ages. Additionally, it will function as a teaching hospital, providing a vital training site for future behavioral health professionals, including students and residents from the Tufts University School of Medicine. This initiative aims to address the regional shortage of behavioral health clinicians while ensuring a continuum of care for patients and their families.

This role is responsible for managing the daily operation of department(s) that prepare and serve food and beverages.

• Plan, coordinate or direct purchasing, food planning, preparation and serving.
• M aintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
• Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
• Review , plan menus and prepare projected menu plans.
• Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
• Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
• Analyze food costs and assist with departmental budget issues.
• Orient, train and coach team members on operational guidelines, organizational policies and procedures.

• Perform other functions and tasks as assigned.

• High school diploma or equivalent required.
• Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
• Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.

We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual’s characteristics protected by applicable state, federal and local laws.