Manager Nutrition Services Continuous Care Center

WVU Medicine

17d

About The Position

Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you’ll find other important information about this position. Manages patient room service, including meal assembly, and delivery. Works with nursing to improve patient service. Assists in overall management of the Nutrition Services Department.

Requirements

High School Diploma or Equivalent.
Must have County Food Handler Card.
Two (2) years supervisory/management experience in a healthcare nutrition patient services setting.

Nice To Haves

Bachelor’s degree in Nutrition or related field that qualifies for registration.
Certified Dietary Manager (CDM) Certification.
Certified Food Manager (CFM) Certification.
Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as an RD or DTR; If an RD or RD eligible obtains licensure through the state Board of Licensed Dietitians within 1 month of hire date. Provisional licensure accepted for registration eligible applicants (if newly graduated or relocated from another state).
Four (4) years supervisory experience in a healthcare nutrition patient services setting.
Computer skills, particularly Excel and Word.
Ability to understand written and oral communication.

Responsibilities

Conducts tray checks on tray line and staffs audits assuring that patients receive high quality, follows diets (including portion control) diet appropriate foods, excellent customer service and timely meal service (delivered within 45 minutes of ordering).
Oversees training of staff on standards of delivery and patient interaction and call center start. Monitors staff performance for customer service, room service standards and diet accuracy and knowledge.
Responsible for maintaining the appearance, safety and sanitation of the patient services area (including nutrition centers) reviewing sanitation inspections and follows through with corrective action.
Ensures that dish machine temperatures are taken for each meal and staff is trained to act on unacceptable temperatures.
Ensures all HACCP requirements are met including all food and dish machine temperatures. No critical violations on health department inspections and a passing score for all other regulatory agencies.
Ensures all food, paper and chemicals are stored properly.
Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
Maintains temperature logs and temperatures documents. Unacceptable temperatures acted upon by staff and action documented.
Monitors patient satisfaction, posts results and responds appropriately driving improvements in satisfaction scores.
Treats Nursing Services as key internal customer. Responds promptly to issues and collaborates on problem solving. Attends staff meetings as needed
Visits patients with issues in a timely manner as well as being sensitive to the needs of family members/visitors. Practices service recovery as necessary including working with nursing regarding courtesy carts and guest trays.
Completes personnel management duties for assigned staff and performs weekly employee meetings.
Documents orientation and training of new employees and conducts performance reviews for employees according to hospital format and timelines.
Maintains competency of staff through cross training and in-services. Annually evaluates competencies.
Completes monthly work schedule for employees, in accordance with established staffing plans.
Follows appropriate corrective action accordingly.
Works as a team with department and hospital management to achieve goals for quality, financial (including data for patient counts, floor stock and nourishments) and performance improvement.
Stay current with OHFLAC/TJC standards that affect patient food service, ensure we are in compliance.
Develops and/or updates policies related to patient food services; work with nursing and other departments as appropriate.