MANAGER - DIETARY/FOOD SERVICES

UHS•Washington, DC

43d•Onsite

About The Position

The Psychiatric Institute of Washington provides comprehensive behavioral healthcare for children, adolescents, adults, and senior adults suffering from mental health and addictive illnesses. PIW is a 130 bed, short-term, acute care hospital offering inpatient, partial and intensive outpatient hospitalization, as well as specialized treatment programs for chemical dependency. PIW has an excellent reputation as an innovative hospital with caring, dedicated staff, experienced in the delivery of behavioral healthcare. Situated in the safe, historical Tenleytown neighborhood, PIW is one mile from the Tenleytown Metro stop and within walking distance to local cafes and restaurants. www.psychinstitute.com The Psychiatric Institute of Washington offers comprehensive benefits for the Registered Nurse (RN) position, such as: Challenging and rewarding work environment Competitive Compensation Excellent Medical, Dental, Vision, and Prescription Drug Plan Generous Paid Time Off 401(K) with company match and discounted stock plan Career development opportunities within UHS and its Subsidiaries POSITION SUMMARY The Food Service / Dietary Manager is responsible for managing and coordinating all activities of the Food Service Department which includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective food service staff. What do our employees value at UHS? An environment that puts patient care first. One of the most rewarding aspects of working at our organization is providing excellent care, comfort, and security to the patients and families, at their most vulnerable times. Having the opportunity to grow, learn, and advance in your career. There are very robust continuing education options and opportunities for leadership development with UHS. Supportive and responsive leadership. Competitive salary and comprehensive benefits package.

Requirements

Education: Associates degree in a food services related field preferred.
Licensure/Certification: ServSafe certification required.
Experience: Three (3) years of demonstrated responsible food service management experience, with at least two (2) years in a management/supervisory role.
Knowledge of nutrition and basic therapeutic diets.
Knowledge of basic food service sanitation.
Knowledge of food portion and waste control.
Knowledge of industrial kitchens operations and procedures.
Knowledge of industrial equipment and utensils, and skill in utilizing such.
Knowledge of basic equipment repairs and adjustments.
Knowledge of menu planning techniques and basic knowledge of dietary supplemental requirements and dietary substitutes.
Skill in organizing and prioritizing workloads to meet deadlines.
Skill in telephone etiquette and paging procedures.
Effective oral and written communication skills.
Ability to evaluate and prepare statistical material for budget, cost reports, etc.
Ability to be aware of patient’s dietary needs.
Ability to communicate effectively with patients and co-workers.
Ability to adhere to safety policies and procedures.
Ability to use good judgement and to maintain confidentiality of information.
Ability to work as a team player.
Ability to demonstrate tact, resourcefulness, patience and dedication.
Ability to accept direction and adhere to policies and procedures.
Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).
Ability to work in a fast-paced environment.
Ability to meet corporate deadlines.
Ability to react calmly and effectively in emergency situations.
Ability to manipulate various kitchen utensils and office equipment.
Ability to read menus and recipes.
Ability to work within deadlines.
Ability to stand, walk and sit for long periods of time.
Ability to lift, push and pull up to 50 pounds.
Ability to work in temperatures from -0° F. to 100° F. and higher.
Ability to twist, turn, stoop, kneel and bend daily.
Ability to reach above, at or below waist level.
Ability to use both hands to accomplish assigned duties.
Prepared to handle hazardous chemicals as needed.
Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

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 Director of Plant Operations in the departmental activities on a regular basis.
Ensure the Food Service Department is managed to meet department, facility and company-wide goals and objectives in a cost-effective manner.
Identify opportunities to improve services, develop Action Plans and ensure actions are taken to implement these changes.
Consult with the Facility Director of Plant Operations, Registered Dietitian, Director of Nursing, and Medical Director when problem situations arise.
Serve on Facility Committees (i.e. IOP, Safety and Infection Control) and attend meetings as assigned.
Demonstrate a professional attitude and support the objectives of the facility guest relations philosophy through internal and external communications and interactions with all levels of staff, patients, family members, guests, and community and referral sources.
Adhere to facility, department, corporate, personnel and standard policies and procedures.
Attend all mandatory facility in-services and staff development activities as scheduled.
Adhere to facility standards concerning conduct, dress, attendance and punctuality.
Support facility-wide quality/performance improvement goals and objectives.
Maintain confidentiality of facility employees and patient information.