Job Description


Harris Health System is the public healthcare safety-net provider established in 1966 to serve the residents of Harris County, Texas. As an essential healthcare system, Harris Health champions better health for the entire community, with a focus on low-income uninsured and underinsured patients, through acute and primary care, wellness, disease management and population health services. Ben Taub Hospital (Level 1 Trauma Center) and Lyndon B. Johnson Hospital (Level 3 Trauma Center) anchor Harris Health’s robust network of 39 clinics, health centers, specialty locations and virtual (telemedicine) technology. Harris Health is among an elite list of health systems in the U.S. achieving Magnet® nursing excellence designation for its hospitals, the prestigious National Committee for Quality Assurance designation for its patient-centered clinics and health centers and its strong partnership with nationally recognized physician faculty, residents and researchers from Baylor College of Medicine; McGovern Medical School at The University of Texas Health Science Center at Houston (UTHealth); The University of Texas MD Anderson Cancer Center; and the Tilman J. Fertitta Family College of Medicine at the University of Houston.

Skills / Requirements

Job Summary
The Patient Services Manager plans, administers, directs and controls, under the direction of the Department Director, all unit activities related to patient food service program to ensure high quality standards of operation. Complies with the standards established by Harris Health System policies and procedures as well as regulatory agencies to provide high quality service while ensuring patient and employee safety.   Implements an effective nutrition program that maintains high patient and employee satisfaction scores.

Minimum Qualifications

Degrees/ Work Experience:
Bachelor's Degree in Food Science or Nutrition and Certified Dietary Manager (and) Two (2) years¿ work experience in clinical nutrition and food service experience (diet clerk, ambassador, or supervisory position)   


Associate of Arts in Food Services Technology/Management, Dietetics or related field (And) Four (4) Years work experience in clinical nutrition and food service experience (diet clerk, ambassador, or supervisory position).   

License & Certifications: Food Managers Certificate

Management Experience: Two (2) years of patient food and nutrition service management in a large hospital required. Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.

Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports

Proficiencies: MS Word, MS Excel, P.C.

Job Attributes

Knowledge/ Skills/ Abilities:Analytical, Mathematics, Statistical

Work Schedule:  Flexible

Equipment Operated: Ability to operate all kitchen equipments

Application Instructions

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