Mgr Nutrition Svcs

Position General Summary:

The Manager of Nutrition Services performs a variety of routine tasks and operations to prepare and/or assist in cooking, patient tray assembly, ware-washing and sanitation in the dietary department. The Manager of Nutrition Services is responsible for calculating food costs, measuring meal production, calculation meal equivalents, determining menu item prices, menu planning, estimating staffing needs, calculating FTEs, emergency planning, food safety, food storage guidelines, and controlling costs in foodservice. The Manager of Nutrition Services will follow standard practices and procedures and comply with regulatory requirements.

This position is an Essential position at the facility to ensure efficient operations and patient care. Employees hired into an Essential position are expected to report to work for their scheduled shifts regardless of the environmental weather and road conditions that may exist.

Position Duties and Responsibilities:

• Provides direct and individualized diet care to patients based on the specific physician-ordered diet.
• Utilizes standardized recipes in food production.
• Inspects all food items to be assured that only high-quality products are being delivered.
• Utilizes reusable foods in a timely manner.
• Assists in serving on patient and staff tray-line as needed. Covers shifts as needed.
• Works to eliminate waste of foods throughout department.
• Exhibits competence in use of equipment in work areas.
• Distributes and retrieves meal trays to and from patients’ rooms as appropriate.
• Displays professionalism while completing multiple tasks in a timely manner.
• Maintains proper supplies and equipment to prepare meals for patients.
• Ensures that all food items are within their expiration dates.
• Serves as the communication liaison between family and members of the procedure team by being sensitive to their needs for courtesy, dignity, privacy, and ensuring a friendly environment at all times.
• Assures that equipment and work surfaces are cleaned and sanitized according to policy.
• Understands the normal aging process and deals with customers in a manner that demonstrates respect for the individual.
• Visits with patients who have concerns about their diet or have certain food preferences.

Facility General Responsibilities:

• Attend facility new hire orientation as scheduled by HR
• Complete Department Orientation Initial Competency within 7 days of hire date
• Complete Department Initial Skills Competency within 90 days of hire date
• Follow facility and OSHA safety rules and procedures
• Respect cultural and religious practices of patients from all backgrounds
• Follow HIPAA regulations at all times
• Be punctual and dependent for assigned shifts
• Dress within the dress code requirements of the facility
• Identifies all patients using at least two identifiers verbally (name and DOB), and by checking ID bracelet
• Follows Hospital Wide and Department Specific policies and procedures
• Must interact with physicians, guest, staff, and patients pleasantly, cooperatively, and effectively

Knowledge, Skills, and Abilities:

• Must be able to comprehend and follow verbal or written instructions.
• Knowledgeable in use of institutional/commercial kitchen equipment, food preparation, and service.
• Ability to handle multiple tasks at one time.
• Critical thinking and problem-solving abilities.
• Good communication skills with ability to communicate appropriately with all age groups.
• Ability to perform under stress and cope with difficult situations.
• Good time management and organization skills to complete food service and documentation each shift.

Position Requirements: Education, Work Experience, Licensure, Certifications.

• High school diploma or equivalent.
• One year of experience in management in an Institutional/Commercial kitchen preferred.
• CDM, CFPP certifications preferred.

Working Conditions:

Patients need round-the-clock care; therefore, working hours include days, nights, weekends, and holidays. Food and Nutrition staff spend a considerable amount of time walking, bending, stretching, and standing; therefore, they must be able to follow proper body mechanics to guard against injury. Food and Nutrition staff must be able to work accurately around frequent interruptions. Food and Nutrition staff may also face hazards from exposure to chemicals and infectious diseases, requiring the need to wear appropriate PPE. In addition, Food and Nutrition staff serve patients that may be confused, irrational, agitated, and/or uncooperative.

Statement of Non-Inclusivity:

This job description has been designed to indicate the general nature and level of work being performed by the employee within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, skills, responsibilities, and qualifications which may be required of or given to any employee assigned to the position. The skills, duties, requirements, and responsibilities outlined in this job description may be changed or added to when deemed appropriate and necessary by the company or the person who is designated to be managerially responsible for this position. Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind. Employment with the company is an at-will relationship.