Manager Food-Nutrition Services

Common Spirit•Hixson, TN

44d

About The Position

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. Leads 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. Performs other duties as assigned by the leader. The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned.

Requirements

Minimum of two (2) years of leadership experience.
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.
Registered Dietitian or Certified Dietary Manager within 12 months
ServSafe Food Protection Manager upon hire
ServSafe Allergen (ServSafe Gen) upon hire

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
Performing other duties as assigned by the leader