Dietary Manager - Behavioral Health

UHS•Conway, SC

22h•Onsite

About The Position

Lighthouse Behavioral Health Hospital is a psychiatric hospital that began offering substance abuse and mental health services in 2002. Primarily established to house adolescents, Lighthouse has transitioned to offering a full spectrum of acute inpatient services to adults and seniors as well. Since 2010, Lighthouse has expanded its mental health and substance abuse services. In 2013, Lighthouse opened a 28-day inpatient chemical dependency rehabilitation unit—the first of its kind in the Grand Strand area. In 2015, Lighthouse opened an acute adolescent unit to meet the needs of teens and their families in the Grand Strand. In 2022, Lighthouse opened an Adult Substance Use Disorder Intensive Outpatient Program. At Lighthouse, we strive to perform at a high level for our patients and their families. We encourage you to apply to become a part of our team as we set out to be the provider of choice for psychiatric care!

Requirements

A minimum of three (3) years of demonstrated responsible food service management experience, with at Least two (2) years in a management/supervisory role.
In the absence of any of these qualifications upon hire, with the exclusion of licensure, employee must demonstrate the ability to learn these concepts and develop these skills within a reasonable time frame via the organization’s orientation and training program
Associates Degree Required in Food services or hospitality required.

Nice To Haves

Bachelors degree in a food services related field preferred.
Certified Dietary Manager Preferred

Responsibilities

Recruit and maintain an effective food services staff adequate to meet patient needs.
Complete and plan all food service staffing schedules, review all requests for holiday/vacation time and extended leave time, and ensure all time cards are prepared for payroll in a timely manner.
Ensure staff retention through recognition of efforts, providing opportunities to discuss any issues/problems, and maintain a level of staff morale which projects a positive image of the facility.
Establish and maintain a level of proficiency in the food service staff to ensure provision of quality food services.
Provide leadership and management to all food service staff, and conduct departmental meetings to consistently improve service.
Provide in-service education and orientation to the food service staff, and when appropriate, to other facility staff.
Evaluate the food service staff performance, within departmental and facility policies and procedures, and ensure completion of performance evaluations on scheduled time frames.
Provide counseling and progressive discipline to food service staff, when necessary, and as defined in the facility's policies and procedures.
Ensure that the food services staff is maintaining an ongoing record of food temperatures, refrigerator, freezer and dish machine temperatures.
Work closely with the facility Safety Committee in providing a safe working environment for all food service employees.
Provide the food service staff with adequate equipment/supplies and ensure all equipment is maintained in good working condition at all times.
Monitor the equipment in the department for safety and efficiency and if problems arise, notify plant operations immediately for corrections.
Provide for a sanitary work environment and monitor sanitation and infection control practices to allow for the safe delivery of meals.
Develop, review, and implement the Dietary Services department policies and procedures and make revisions as needed.
Assist with developing the Food Service Department's Performance Improvement and Quality Management plan and coordinate with other departments to develop and carry out the facility-wide IOP plan with the Registered Dietitian.
Consult with the dietician regarding the nutritional needs of patients.
Approve all menus and make food service provision relevant to dietary requirements for patients on therapeutic diets and applicable to patients' special needs.
Participate in the development of the Dietary Services department's budget and ensure it is maintained to an acceptable level.
Responsible for purchasing food, storage of food, monitoring inventory, food preparation, and quality service.
Maintain relationships with approved vendors, and monitor products purchased for quality and cost effectiveness.
Complete reports and update the Chief Executive Officer in the departmental activities on a regular basis.