Manager of Food and Nutrition Services

Job Summary

The Manager Food and Nutrition Services leads, manages the operations and activities of the Food and Nutrition Services Department within assigned hospital and hospital department/campus locations. They ensure consistent, high-quality service in a sanitary environment while meeting State, Local, Federal and Joint Commission regulations, established policies and procedures and department standards of performance.

What You Will Do

• Evaluates existing systems and processes, initiates change and improvements, and makes suggestions to Director
• Demonstrates knowledge and ensures compliance with all current policies, procedures and regulatory standards (TJC, OSHA, EEOC and others) within all food and nutritional services areas
• Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures
• Leads and manages the daily operations of the Food and Nutrition Services Department assigned areas encompassing but not limited to all patient and non-patient food service, employee cafeteria, doctor’s dining room, catering and floor stock
• Aids and supports the preparation of department records as well as recurring and special reports and analyses indicating number and types of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, food and labor costs, sanitation irregularities, menus, food production rates and so forth as required/requested
• Manages the effective operation of all Food and Nutrition Services activities in the organization to provide for an aseptic and aesthetically pleasing environment through coordinating and supervising assigned functions of the department
• Manages the purchase of supplies, food, equipment and other supplies to meet the needs of assigned hospital and hospital/department campus
• Manages department productivity to assigned goals and objectives to maximize operational efficiency, optimum use of resources and cost minimization

Qualifications

• College Degree preferred
• High School Diploma required
• Minimum of three years’ experience in managing food services or hospitality required
• Knowledge of hospital and health care operations preferred
• Knowledge of hospital and health care financial metrics preferred
• Registered Dietician (RD) or Licensed Dietician (LD) preferred, or Certified Dietary Manager (CDM) preferred
• ANAB Approved Food Management Course or as required by state. (ie. ServeSafe, NRFSP, Always Food Safe, Aboe Training, 360 Training, Prometric, etc.) Required within 90 days of employment

Benefits

HCA Houston Healthcare Clear Lake offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:

• Comprehensive benefits for medical, prescription drug, dental, vision, behavioral health and telemedicine services
• Wellbeing support, including free counseling and referral services
• Time away from work programs for paid time off, paid family leave, long- and short-term disability coverage and leaves of absence
• Savings and retirement resources, including a 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service), Employee Stock Purchase Plan, flexible spending accounts, preferred banking partnerships, retirement readiness tools, rollover support and financial wellbeing counseling
• Education support through tuition assistance, student loan assistance, certification support, dependent scholarships and a partnership with Galen College of Nursing

Note

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