DIR, PATIENT SVCS SYSTEMS

Compass Group•Cleveland, OH

About The Position

Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.Job SummaryResponsible to direct the functions of Patient Food Services for the system. These functions include, but are not limited to, management, education, training, and performance improvement of patient food service personnel. In coordination with the Systems Director Operations and Director, Nutrition Systems, assures compliance with all patient related regulatory agencies in each facility in the system. Ensures patient satisfaction and good public relations are achieved through the safe and efficient use of resources.

Requirements

Registered Dieititian

Nice To Haves

Bachelor’s degree in Nutrition, Hospitality Management or related field or equivalent
Minimum of five (5) years’ work experience with at least two (2) years in healthcare, including one (1) year in a managerial position
Certified Dietary Manager required if associate does not have a degree in Nutrition or Dietetics; Registered Dietitian preferred
ServSafe® Certified
Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Supervisory, leadership, management and coaching skills
Communication skills both written and verbal
Ability to communicate on various levels to include management, client, customer and associate levels
Financial, budgetary, accounting and computational skills
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet

Responsibilities

Coordinates and implements system’s patient service programs based upon system’s medical direction, patient population, and contract
Hires, leads, directs, coaches, trains, and develops patient services managers and supervisors
Oversees the evaluation of and discipline of patient food services employees, as applicable and according to departmental policy
Monitors competency, productivity and documentation accuracy of patient services managers and teams utilizing necessary tools and resources
Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay
Ensures patient services staff assists in achieving stated patient satisfaction goals
Communicates effectively with all team members, patients and families through conferences, individual consultation and committee participation
Performs other tasks that may be assigned