Nutrition Services Mngr

The Nutrition Services Manager plans, directs and coordinates the activities of the Nutrition Services Department to provide nutritional services to patients as well as employees and guests. The position establishes policies and procedures to provide administrative direction for cafeteria management, food preparation, distribution, service, budgeting, purchasing, sanitation standards, safety practices, staffing and staff development. In addition, the Manager may assist Dietitian with nutrition assessments if qualified.

The Manager is responsible for helping to create an environment and culture that enables the department to fulfill its mission by meeting or exceeding its goals.

Qualifications

License or Certification:

• If required by State or other regulatory agency, CDM (Certified Dietary Manager), DTR (Dietetic Technician, Registered), or other qualified certification or training.

Education, Training and Years of Experience:

Minimum Qualifications:

• Graduate of an associate degree program in food service, preferred. Must have thorough knowledge of nutrition and dietetics, administration and operation of hospital food services, and knowledge of all H.A.C.C.P. guidelines, preferred.

• Three years food service supervisory experience, preferably in healthcare

Machines, Equipment Used:

• General office equipment such as computer/laptop, telephone, copy/fax machine, calculator, scanner, etc.

• Microsoft Office software, to include Outlook, Word, and Excel.

Physical Requirements:

• Good visual acuity and ability to communicate.

• Ability to lift, lower, push, pull, and retrieve objects weighing a minimum of 30 pounds including medical supplies and equipment and the transferring and repositioning of patients. Reasonable assistance may be requested when lifting, pushing, and/or pulling are undertaken which exceeds these minimum requirements.

• Ability to safely push/pull objects weighing up to 100 pounds on wheels, with assistance, if necessary. The push/pull weight will be based on a loaded maximum weight of 200 pounds per cart.

• Ability to withstand prolonged standing and walking.

• Ability to reach, stoop, bend, kneel, and crouch are required.

Skills and Abilities:

• Oral communication, written communication, active listening. Must be able to speak and understand English.

• Information ordering, deductive reasoning, social perceptiveness, time management, critical thinking.

• Ability to coordinate, analyze, observe, make decisions, and meet deadlines in a detail-oriented manner.

• Ability to work independently without continuous supervision.

Environmental Conditions:

• Indoor, temperature controlled, smoke-free environment. Occasional outdoor exposure.

• Exposure or potential exposure to blood and body fluids may be required.

• Handicapped accessible.

• Wet surfaces and sharp objects and high noise levels possible.

• Hot and cold temperature extremes.

• May work under stressful circumstances at times.

Proficiency or Productivity Standards:

• Has regular, reliable, and predictable attendance and punctuality.

• Adheres to dress code including wearing ID badge.

• Adheres to Standards of Business Conduct.

• May be required to work weekdays and/or weekends, evenings and/or night shifts if needed to meet deadlines.

• May be required to work on religious and/or legal holidays on scheduled days/shifts.

• May be required to perform other duties as assigned by supervisor.

• This position will support cultural diversity by promoting and maintaining an inclusive work environment and culture that is respectful and accepting of diversity.