Mgr Nutrition Svcs

Job Summary

Responsible for creating, implementing, training, and monitoring nutritional programs to meet the regulatory requirements of healthcare clients. The Manager assists in the development and implementation of successful patient/resident service programs to exceed the satisfaction goals. The manager will also be responsible for the menu, budgets, staffing, safety and setting an example for all Food and Nutrition Services employees. The manager will be involved in meetings regularly and maintain a professional relationship

Essential Functions

• Direct Food and Nutrition Services
  
  • Develop programs based on Joint Commission regulations and customize to facility needs.
  • Work in conjunction with Corporate Dietitian for menu modifications.
  • Work in conjunction with Executive Chef on menu development, recipe execution, and production of highest
  quality food for patients, residents, and retail customers.
  
  • Develop and implement purchasing standards.
  • Develop and implement HACCP standards to be compliant with federal, state, and local agency regulatory
  requirements.
• Training, Monitoring, Hiring Staff
  
  • Conduct ongoing training for dietetic staff and provide educational opportunities for professional development.
  • Monitor implementation and account dietitians for Joint Commission compliance.
  • Conduct annual staff evaluations according to procedures and within the expected time frame.
  • Maintain and enforce disciplinary policy and follows through on procedures.
  • Complete work schedule to ensure adequate coverage for all department functions.
• Patient/Resident Satisfaction
  
  • Develop and monitor evaluation processes for patient/resident satisfaction.
  • Ensure processes are followed and initiate performance improvements within trouble areas.
• Development and Guidance
  
  • Develop training tools for clinical staff.
  • Guide clinical team on how to ensure patient/resident satisfaction.
• Performs other duties as assigned.
• Complies with all policies and standards.

Qualifications

• H.S. Diploma or GED required
• Associate Degree In nutrition services preferred
• 2-4 years A minimum of two years of relevant work experience required or
• 2-4 years Culinary Certification required. required
• 2-4 years Supervisory experience preferred

Knowledge, Skills and Abilities

• Knowledge of acute care food service and nutrition operations.
• Excellent communication skills, both verbally and in writing.
• Excellent in client relationship management.
• Conduct self in a positive and professional manner.