Certification Required or Eligible
3 years of experience required
Job Summary: Functions under the direction of the Director of Food & Nutrition and manages patient service operations. Patient Service operations include oversight of the diet office, tray line assembly, patient meal delivery process,(Room Service), ambassador program and department sanitation team. Engages and develops team members to their fullest potential and ensures they are trained and possess the ability to execute position requirements. Conducts rounds on patients and patient care units. Plans appropriate staffing levels to meet operational needs. Maintains close working relationship with clinical dietitians and nutrition system analysts, in order to meet the needs of the patient nutrition care and accuracy of diet office/room service software. Initiates Performance Improvement projects on an on-going basis, toward goal of continuous improvement in key aspects of patient care. Provides instruction, guidance and leadership to Dietetic Interns. Attends meetings and participates in various committees. Supervises all activities related to production and/or retail food service in the absence of other department management. May perform other duties as assigned.
Educational Requirements: Bachelor's Degree in Dietetics, Culinary Arts. Food Services, Management, Hospitality Services, Business or other related field required. Registered Dietician preferred.
Certification/Licensure Requirements: Serve Safe Certification required within twelve months of hire.
Experience Requirements: 3-5 years progressive healthcare food service management experience required. Knowledge of CBORD processes preferred. Knowledge of State regulations and DNV accreditation standards preferred