Manager, Food Service, CCMCP

Cook Children's Health Care System•Fort Worth, TX

8d•Onsite

About The Position

The Manager of Food Service is responsible for the general management and operation of food procurement, production, and preparation for the Food Court, and patient room service and clinical nutrition operations including formula room. Responsible for daily operations of all food and clinical nutrition service areas and strives to ensure patients, guest and staff receive high quality, attractive food/beverages in an efficient manner and in a pleasant, sanitary and relaxing environment. Plans, develops, organizes and implements policies and procedures, quality improvement activities, and coordinates with other hospital departments as appropriate. This role assists administration in operating the department in a manner that contributes to the achievement of organizational goals and objectives, customer service, and quality improvement activities. This role will also guide the department in maintaining the highest standards of professional performance for the benefit of the patients, physicians, staff, and community, in accordance with the professional standards and ethics of the Cook Childrens Health Care System.

Requirements

A minimum of bachelor’s degree in Nutrition and Dietetics or related field.
Five 8 Years management experience in institutional or healthcare setting.
Good leadership, business management, problem solving, and organizational skills.
In-depth knowledge of industry best practices and service delivery standards.
Excellent verbal and written communication skills with special attention to details.
Knowledge of food safety regulations, clinical nutrition standards of care, cash handling experience, as well as the ability to manage department budget parameters, inventory and ordering of food and supplies.
Must be registered with the Commission of Dietetic Registration of the Academy of Nutrition and Dietetics.
Must maintain Dietetic licensure in the state of Texas