Children's Manager, Nutrition Services

WVU Medicine

10d•Onsite

About The Position

The Children's Manager, Nutrition Services manages patient room service, including meal assembly and delivery, works with nursing to improve patient service, and assists in the overall management of the Nutrition Services Department. The role oversees meal quality, diet accuracy, customer service, food safety, sanitation, equipment, patient satisfaction, and staff performance. The manager also handles personnel responsibilities, scheduling, training, regulatory compliance, and policy development in collaboration with nursing and other departments.

Requirements

High school diploma or equivalent.
Current Food Handlers card as required by the County Health Department, issued by StateFoodSafety.com, ServSafe/National Restaurant Association, or the local County Health Department.
Three years of experience in a healthcare nutrition patient services setting.
Computer skills, particularly Excel and Word.
Ability to understand written and oral communication.
Ability to lift 25 pounds, push or pull 100 pounds, and stand for extended periods.

Nice To Haves

Bachelor’s degree in Nutrition or a related field that qualifies for registration.
Certified Dietary Manager (CDM) Certification through the Association of Nutrition and Foodservice Professionals upon hire.
Certified Food Manager (CFM) through the Association of Nutrition and Foodservice Professionals.
Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) as a Registered Dietician (RD) or Dietetic Technician Registered (DTR).
Four years of supervisory experience in a healthcare nutrition patient services setting.

Responsibilities

Conduct tray-line checks and staff audits to verify meal quality, diet accuracy, portion control, customer service, and timely meal delivery within 45 minutes of ordering.
Oversee staff training on delivery standards, patient interactions, and call center start; monitor staff performance, room service standards, diet accuracy, and knowledge.
Maintain the appearance, safety, and sanitation of patient services areas, including nutrition centers; review sanitation inspections and follow through with corrective action.
Ensure dish machine temperatures are recorded for each meal and staff are trained to respond to unacceptable temperatures.
Ensure HACCP requirements are met, including food and dish machine temperature requirements, and support compliant health department and other regulatory inspections.
Ensure food, paper products, and chemicals are stored properly.
Ensure equipment is safe, maintained, and functional; report nonfunctional equipment to facilities engineering and ensure it is properly tagged out.
Maintain temperature logs and records, and ensure unacceptable temperatures are addressed and documented.
Monitor and post patient satisfaction results and respond appropriately to improve satisfaction scores.
Respond promptly to Nursing Services issues, collaborate on solutions, and attend staff meetings as needed.
Visit patients with issues promptly, consider the needs of family members and visitors, and provide service recovery as needed, including coordination with nursing on courtesy carts and guest trays.
Complete personnel management duties for assigned staff and hold weekly employee meetings.
Document new employee orientation and training, and conduct performance reviews according to hospital formats and timelines.
Maintain staff competency through cross-training and in-services, and evaluate competencies annually.
Prepare monthly employee work schedules in accordance with established staffing plans.
Apply appropriate corrective action.
Work with department and hospital management to meet quality, financial, and performance-improvement goals, including maintaining data for patient counts, floor stock, and nourishments.
Stay current with OHFLAC and TJC standards affecting patient food service and ensure compliance.
Develop or update patient food service policies in collaboration with nursing and other departments.