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Food Protection Manager Jobs (NOW HIRING)

CHI St Alexius Health Dickinson

Food Manager

Bismarck, ND · On-site

$29.51 - $43.89/hr

ServSafe Food Protection Manager upon hire * ServSafe Allergen (ServSafe Gen) within 60 days * FHP:- within 30 days or state requirement Preferred * Bachelor's/Associate degree in Nutrition ...

Riverside

Food service associate

Nassawadox, VA

$15 - $19.50/hr

Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State (Required) To learn more about being a team member with Riverside Health System visit us at

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How much do food protection manager jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for food protection manager in the United States is $23.94, according to ZipRecruiter salary data. Most workers in this role earn between $17.55 and $27.88 per hour, depending on experience, location, and employer.

What is a food protection manager?

Food Protection Managers are professionals responsible for overseeing food safety and sanitation in food service establishments, such as restaurants, cafeterias, and catering businesses. Their main duties include implementing food safety policies, ensuring staff follow proper hygiene practices, and maintaining compliance with local, state, and federal food safety regulations. They often conduct training, monitor food storage and preparation, and respond to health inspections. Certification is typically required, which demonstrates knowledge of preventing foodborne illnesses and maintaining a safe food environment.

What are some common challenges faced by food protection managers in maintaining food safety standards across multiple shifts?

Food Protection Managers often encounter challenges ensuring consistent food safety practices across different shifts, especially in larger facilities or those with high staff turnover. Variations in staff training, communication gaps, and differing levels of experience can lead to inconsistencies in following protocols. To address this, managers typically implement regular training sessions, detailed checklists, and clear standard operating procedures. Effective communication and periodic audits help reinforce expectations and support a culture of food safety throughout all shifts.

What are the key skills and qualifications needed to thrive as a food protection manager, and why are they important?

To thrive as a Food Protection Manager, you need expertise in food safety regulations, hazard analysis, and sanitation practices, often supported by a food safety certification such as ServSafe or similar credentials. Familiarity with food safety management systems (FSMS), HACCP principles, and compliance tracking software is typically required. Exceptional attention to detail, leadership, and effective communication are crucial soft skills for training staff and enforcing standards. These skills and qualities are vital to prevent foodborne illnesses, maintain regulatory compliance, and uphold public health in food service operations.

What is the difference between Food Protection Manager vs Food Safety Coordinator?

AspectFood Protection ManagerFood Safety Coordinator
CertificationsServSafe Food Protection Manager CertificationOften holds ServSafe Food Safety Certification or similar
Work EnvironmentRestaurants, food service establishments, retail food storesFood manufacturing, retail, or restaurant settings
ResponsibilitiesOversees food safety practices, staff training, complianceDevelops safety protocols, monitors compliance, audits
Employer & Industry UsageCommonly employed in food service and retailUsed across food production and retail sectors

The Food Protection Manager and Food Safety Coordinator roles both focus on ensuring food safety compliance. The main difference lies in their responsibilities: managers oversee daily safety practices and staff training, while coordinators develop protocols and monitor compliance. Both roles often require similar certifications and are vital in maintaining food safety standards across various food industry settings.

Are food protection managers and food protection managers the same?

The term 'food protection manager' typically refers to a professional responsible for overseeing food safety and sanitation in a food service or retail environment, often requiring certification such as ServSafe. If the question compares two roles with the same title, they are generally the same position; differences may arise from specific employer titles or responsibilities, but the core role involves managing food safety protocols. Certifications, training, and experience are key components of this role.

How much do food protection managers make in the US?

Food Protection Managers in the US typically earn a median annual salary of around $50,000 to $60,000, depending on experience, location, and the size of the establishment. Salaries can vary based on certifications such as ServSafe and the complexity of food safety responsibilities.
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What states have the most Food Protection Manager jobs?

States with the most job openings for Food Protection Manager jobs include:

Food Protection Manager jobs near you
Infographic showing various Food Protection Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $49,804 per year, or $23.9 per hour.

Food Service Director

Morning Pointe Senior Living

Lenoir City, TN

Full-time

Posted 23 days ago

Morning Pointe Senior Living rating

4.3

Company rating: 4.3 out of 10

Based on 43 frontline employees who took The Breakroom Quiz

232nd of 242 rated social care providers

Job description

Title: Food Service Director

Reports To: Executive Director


Primary Purpose


This position is part of the Operations Leadership Team responsible for the creation of resident-focused, high-performance, high-commitment work teams that support the Morning Pointe purpose of “partnering with families in meeting the challenges of life.” The Food Service Director is responsible for delivering nutritious food and beverages with quality service while managing costs and meeting state health and regulatory standards. Responsibilities include kitchen management, menu planning, meal preparation, food and equipment inventory control, and kitchen staff supervision.


Qualifications / Skills Needed


The successful candidate must have five (5) years of professional dietary experience. Preference given to candidates with certification or formal training in the culinary field. Food Service / Dietary experience in senior living or healthcare settings is desired. Kitchen staff supervision, menu planning, and inventory control experience is required. Knowledge of HACCP guidelines and the nutritional needs of the older adult is required. Strong verbal and written communication skills, along with excellent organizational and interpersonal skills, are essential. Occasional travel may be required.


Required Certification:


The Food Service Director must obtain and maintain a current ServSafe Food Protection Manager Certification, or an equivalent ANSI-accredited Food Protection Manager certification, as a condition of employment. Certification must remain active, unexpired, and available for review during Health Department inspections.


Duties include, but are not limited to:


General / Leadership


• Plan, prepare, and deliver all resident and employee meals, including special events.

• Ensure successful implementation of Kitchen Policies & Procedures, menu planning, and special events.

• Build strong relationships and maintain open communication with residents and families to ensure nutritional needs are met.

• Monitor kitchen and dining room areas for cleanliness, safety, and proper equipment function; maintain appropriate supply levels and complete inventory as required.

• Ensure continuous compliance with local, state, and federal health regulations, including the on-site presence of a Certified Food Protection Manager during food preparation and service.

• Plan and carry out special duties or projects assigned.


Staff Management


• Provide leadership, training, and direction to all food service staff members.

• Under the Executive Director’s guidance, direct and evaluate food service staff during the 90-day training period and annual review process.

• With Executive Director’s guidance, document associate counseling and disciplinary actions.

• Deliver Food Service and Kitchen Safety Training Programs for all food service staff members.

• Assist in identifying and supporting a designated backup certified Food Protection manager.



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