Manager Nutrition Services

About the Role

Manages patient room service, including meal assembly and delivery. Works with nursing to improve patient service. Assists in overall management of the Nutrition Services Department.

Responsibilities

• Conducts tray checks on tray line and staffs audits assuring that patients receive high quality, diet-appropriate foods following diets (including portion control), excellent customer service and timely meal service (delivered within 45 minutes of ordering).
• Oversees training of staff on standards of delivery and patient interaction and call center start.
• Monitors staff performance for customer service, room service standards and diet accuracy and knowledge.
• Responsible for maintaining the appearance, safety and sanitation of the patient services area (including nutrition centers), reviewing sanitation inspections and following through with corrective action.
• Ensures that dish machine temperatures are taken for each meal and staff is trained to act on unacceptable temperatures.
• Ensures all HACCP requirements are met including all food and dish machine temperatures. No critical violations on health department inspections and a passing score for all other regulatory agencies.
• Ensures all food, paper and chemicals are stored properly.
• Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
• Maintains temperature logs and temperature documents. Unacceptable temperatures acted upon by staff and action documented.
• Monitors patient satisfaction, posts results and responds appropriately driving improvements in satisfaction scores.
• Treats Nursing Services as key internal customer. Responds promptly to issues and collaborates on problem solving. Attends staff meetings as needed.
• Visits patients with issues in a timely manner as well as being sensitive to the needs of family members/visitors.
• Practices service recovery as necessary including working with nursing regarding courtesy carts and guest trays.
• Completes personnel management duties for assigned staff and performs weekly employee meetings.
• Documents orientation and training of new employees and conducts performance reviews for employees according to hospital format and timelines.
• Maintains competency of staff through cross training and in-services. Annually evaluates competencies.
• Completes monthly work schedule for employees, in accordance with established staffing plans. Follows appropriate corrective action accordingly.
• Works as a team with department and hospital management to achieve goals for quality, financial (including data for patient counts, floor stock and nourishments) and performance improvement.
• Stays current with OHFLAC/TJC standards that affect patient food service, ensures compliance.
• Develops and/or updates policies related to patient food services; works with nursing and other departments as appropriate.

Minimum Qualifications

• High School Diploma or Equivalent.
• Current Food Handlers card as required by County Health Department issued by one of the following: StateFoodSafety.com, Servsafe/National Restaurant Association, or Local County Health Department.
• Three (3) years' experience in a healthcare nutrition patient services setting.
• To be completed as established by department (Administered at Department level): Person in Charge issued by local County Health department; Manager Food Safety Certification; Board of Health Managers Training.

Preferred Qualifications

• Bachelor's degree in Nutrition or related field that qualifies for registration.
• Certified Dietary Manager (CDM) Certification through the Association of Nutrition and Foodservice Professionals upon hire.
• Certified Food Manager (CFM) through the Association of Nutrition and Foodservice Professionals.
• Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as a Registered Dietician (RD) or Dietetic Technician Registered (DTR).
• Four (4) years of supervisory experience in a healthcare nutrition patient services setting.

Skills and Abilities

• Computer skills, particularly Excel and Word.
• Ability to understand written and oral communication.

Physical Requirements

• Ability to lift 25 pounds.
• Ability to push/pull 100 lbs.
• Ability to stand for extended periods of time.

Working Environment

Noisy, often hot environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Schedule

Shift will be 9:30–6:00pm with a primary focus on patient experience and monitoring nutrition floor staff interaction with patients as well as oversight of the patient services software Vision Software Technologies (VST). In addition, this position will support the kitchen focused Manager Nutrition Services oversight of patient services staff. Scheduled Weekly Hours: 40. Shift: Varied. Exempt.