Manager Food-Nutrition Services

CommonSpirit Health•Dickinson, ND

About The Position

As our Manager of Food and Nutrition Services at CHI, you will be responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Lead designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained. Directs all patient interactive positions (i.e. dietitians (if applicable), diet clerks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices. Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessary. Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff. Actively collaborates in the process of menu development for patient, cafeteria, and catering services. Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual. Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.) Conducts frequent patient rounding and visitations. Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met. This role does include some travel between Dickinson and Williston as you are the leader at both faculties but as you learn your business you can set your own schedule at each location. Travel between the two sites is covered by the company.

Requirements

Minimum of two (2) years of leadership experience.
Registered Dietitian or Certified Dietary Manager within 24 months
ServSafe Food Protection Manager upon hire
ServSafe Allergen (ServSafe Gen) within 60 days
FHP:- within 30 days or state requirement

Nice To Haves

Bachelor's/Associate degree in Nutrition, Dietetics, Culinary or related field; or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.

Responsibilities

Maintaining and administering established department operational systems
Providing for the operational needs of staff
Contributing to the development of new operational systems
Leading designated Food and Nutrition Services (FNS) team members
Ensuring service excellence is provided and quality initiatives are maintained
Directing all patient interactive positions (i.e. dietitians (if applicable), diet clerks, etc.)
Maintaining regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices
Maintaining communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction
Maintaining adequate staffing for daily needs reflecting cost efficiency
Assigning staff and workload, respecting changing priorities in daily operations
Recruiting, hiring and managing performance of staff
Actively collaborating in the process of menu development for patient, cafeteria, and catering services
Assisting with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual
Participating in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.)
Conducting frequent patient rounding and visitations
Conducting job shadowing audits to assess efficacy of training programs
Providing coaching if service standards are not met