Nutrition Manager

Position Summary

This position provides leadership and direction to the department staff. It directs food production and service operations in all assigned areas in an effective and efficient manner. It plans and controls the use of labor, food and supply resources to produce high quality services within the financial objectives of the organization.

Core Functions

• Provides leadership, planning and direction to the department staff.
• Directs food production and service operations in all assigned areas in an effective and efficient manner.
• Provides effective service levels through appropriate resource allocation and control, development and implementation of people, policies and procedures, and cost effective service, while maintaining excellent quality of product and service.
• Interviews, selects and hires qualified department staff that can make a significant contribution.
• Controls staff turnover and conducts performance management sessions including coaching, disciplining staff and terminating according to company policies and guidelines.
• Provides training and development for staff.
• Establishes and conducts training and orientation programs to ensure the ongoing competency of staff.
• Teaches and ensures compliance with all hospital safety, OSHA and other regulatory agency guidelines.
• Develops engaged employees to meet goals set by the company, reviewing and evaluating staff performance in an accurate, consistent, objective and timely manner.
• Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals.
• Maintains and monitors operating expenses and other key indicators within agreed upon budgetary parameters.
• Responsible for supervision of the full Food & Nutrition department in the absence of the Food Service Director/designee.
• Works with the clinical nutrition team to meet patient care needs.
• Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service Dept. ensuring cost effective and efficient operations while providing excellent service & quality.

Minimum Qualifications

• A high school diploma/GED or equivalent working knowledge.
• Three to five years work experience as a Food Service Manager, Chef or Dietary Manager, with related education.
• The ability to organize, lead and direct work teams and serve in a leadership role.
• The ability to effectively communicate and work in a team environment.
• The ability to effectively problem solve with staff, physicians, patients and families.
• The ability to learn food handling regulations and pass certification tests as required.
• The ability to work with the electronic medical record and its applications as needed.

Preferred Qualifications

• A bachelor’s degree in a related field.
• Experience in healthcare.
• Experience with Infogenesis and CBORD applications.
• Bilingual skills in Spanish/English are a plus.
• SERVE SAFE certification is preferred, and may be required within 90 days of beginning the job based on state requirements.

Estimated Pay Range

$27.78 - $46.20 / hour

EEO Statement

EEO/Disabled/Veterans

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