Manager Nutrition Services - Culinary/Nutrition

Kettering Health•Hamilton, OH

3d•Onsite

About The Position

The Manager Nutrition Services oversees all aspects of food service operations at assigned facility, including patient Room Service, staff acquisition and training, employee engagement, operational workflow, and financial compliance. This role involves coaching and mentoring Supervisors and performing other duties as assigned. The position requires accurate management of various paperwork, adherence to hand hygiene procedures, and effective utilization of scripting to interact with patients and customers. The Manager must safely use position equipment, perform cleaning and sanitation procedures, and manage production and service functions. This includes developing and implementing operational processes, holding staff accountable, and promoting a positive service concept. Ensuring proper food storage, dating, and temperature control according to FDA guidelines is crucial. The Manager guides staff in food preparation and assembly, and ensures accurate meal statistics are maintained and submitted to finance in a timely manner.

Requirements

Associate degree in Business/Hospitality/Dietetics or similar program required or equivalent (12 years) work experience at Manager level or above.
Strong verbal and written communication skills
Able to walk and stand for long periods of time.
Able to work with and around equipment that generates heat, steam, cold, etc.
Demonstrates a thorough knowledge of HACCP and applicable food codes.

Nice To Haves

Four-year degree preferred.
Five to seven years of progressive management responsibility in a foodservice setting preferred
Experience in acute or long-term care preferred
Computer literacy in business software applications preferred

Responsibilities

Oversees all aspects of food service operations at assigned facility, including patient Room Service, staff acquisition and training, employee engagement, operational workflow, financial compliance, etc.
Coaches and mentors Supervisors.
Performs other duties as assigned.
Accurately manages position paperwork (Room Service and Call Center documentation, HACCP checklists, new hire paperwork, performance evaluations, QAPI documentation, etc.).
Follows correct hand hygiene procedures (serves as role model for others in washing hands and using gloves per guidelines, etc.).
Utilizes appropriate scripting and responds to patients/internal and external customers (effectively uses HEAL principle, serves as a role model in promoting mission, vision, and values, etc.)
Effectively and safely uses position equipment, performing applicable cleaning/sanitation procedures (holds self and employees accountable for safety and sanitation throughout production and service areas in assigned facility)
Manages production and service functions in assigned facility (develops and implements effective operational processes, holds staff accountable, serves as an effective role model, promotes Every, Every, Every concept, etc.).
Ensures staff correctly date-marks food items, monitors for temperature control and follows First In First Out food storage procedures (ensures staff uses FDA guidelines for dating and minimizes time TTC foods are out of refrigeration, etc.).
Guides staff as they prepare, assemble, serve, cook, or bake food and beverages per guidelines/recipes.
Ensures accurate meal statistics are maintained and submitted to finance in a timely manner (monitors timeliness and accuracy of patient meal delivery, uses financial data to drive decisions related to operation and services, etc.).