Manager Nutrition Services

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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.

MINIMUM QUALIFICATIONS:

If hired prior to 4/1/2024:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• High School Diploma or Equivalent.
• Must have County Food Handler Card.
  
  

EXPERIENCE:

• Two (2) years supervisory/management experience in a healthcare nutrition patient services setting.
  
  

If Hired On Or After 4/1/2024:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

For West Virginia locations (excluding Berkeley/Morgan County):

• High School Diploma or Equivalent.
• Must have County Food Handler Card.
  
  

EXPERIENCE:

• Three (3) years experience in a healthcare nutrition patient services setting.
  
  

For Maryland locations:

• High school diploma or equivalent.
• Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
  
  

EXPERIENCE:

• Three (3) years experience in a healthcare nutrition patient services setting.
  
  

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

• Bachelor’s degree in Nutrition or related field that qualifies for registration.
• Certified Dietary Manager (CDM) Certification.
• Certified Food Manager (CFM) Certification.
  
  

EXPERIENCE:

• Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as an RD or DTR; If an RD or RD eligible obtains licensure through the state Board of Licensed Dietitians within 1 month of hire date. Provisional licensure accepted for registration eligible applicants (if newly graduated or relocated from another state).
• Four (4) years supervisory experience in a healthcare nutrition patient services setting.
  
  

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

• Conducts tray checks on tray line and staffs audits assuring that patients receive high quality, follows diets (including portion control) diet appropriate foods, 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 follows 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 temperatures 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.
• Stay current with OHFLAC/TJC standards that affect patient food service, ensure we are in compliance.
• Develops and/or updates policies related to patient food services; work with nursing and other departments as appropriate.
  
  

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Noisy, often hot environment.
  
  

SKILLS AND ABILITIES:

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

Additional Job Description:

Benefit eligible employees classified as at least a 0.5 FTE are eligible for medical, dental, vision, life insurance, disability coverage, tuition programs, retirement, paid time off and a wellness program.

Wage Scale: $51,979.20 - $77,958.40

Scheduled Weekly Hours:

40

Shift:

Day (United States of America)

Exempt/Non-Exempt:

United States of America (Exempt)

Compensation Range:

$51,979.20 - $77,958.40

Company:

GRMC Garrett Regional Medical Center

Cost Center:

600 GRMC Dietary

Address:

251 N 4th Street

Oakland

Maryland

Benefit eligible employees classified as at least 0.5 eligible for: Medical, Dental, Vision, Disability Coverage, Tuition Program, Retirement, Paid Time Off, Wellness Program

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.