MGR - DIETARY/FOOD SVCS

UHS

About The Position

River Vista Behavioral Health sits along the bluffs overlooking the San Joaquin River, this brand new, 128-bed facility, will provide high-quality and advanced behavioral health services to residents and visitors in the Central Valley. The new hospital will employ more than 250 people, including clinicians, nurses, mental health technicians, support staff and administration. We are currently seeking a forward thinking and compassionate Dietary Manager to be part of our Dietary Services Team. The Dietary Manager is responsible for managing and coordinating all activities of the Food Service Department which includes providing nutritional and attractive meals for patients and facility employees, maintaining an organized and sanitary environment, monitoring supply inventories and purchasing of food and supplies as required, ensuring proper storage of food and supplies and managing an effective food service staff.

Requirements

Associates degree in a food services related field required.
Certification on Dietary Management required/in-progress; and ServSafe certification required.
Three (3) years of demonstrated responsible food service management experience, with at least two (2) years in a management/supervisory role.
Knowledge of basic food service sanitation.
Knowledge of nutrition and basic therapeutic diets.
Knowledge of food portion and waste control.
Knowledge of industrial kitchens operations and procedures.
Knowledge of industrial equipment and utensils, and skill in utilizing such.
Knowledge of basic equipment repairs and adjustments.
Knowledge of menu planning techniques and basic knowledge of dietary supplemental requirements and dietary substitutes
Skill in organizing and prioritizing workloads to meet deadlines.
Skill in telephone etiquette and paging procedures.
Effective oral and written communication skills.
Ability to evaluate and prepare statistical material for budget, cost reports, etc.
Ability to be aware of patient’s dietary needs.
Ability to communicate effectively with patients and co-workers.
Ability to adhere to safety policies and procedures.
Ability to use good judgement and to maintain confidentiality of information.
Ability to work as a team player.
Ability to demonstrate tact, resourcefulness, patience and dedication.
Ability to accept direction and adhere to policies and procedures.
Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric).
Ability to work in a fast-paced environment.
Ability to meet corporate deadlines.
Ability to react calmly and effectively in emergency situations.
Ability to work within deadlines.
Ability to read menus and recipes.
Ability to manipulate various kitchen utensils and office equipment
Ability to stand, walk and sit for long periods of time.
Ability to lift, push and pull up to 50 pounds.
Ability to work in temperatures from -0° F. to 100° F. and higher.
Ability to twist, turn, stoop, kneel and bend daily.
Ability to reach above, at or below waist level.
Ability to use both hands to accomplish assigned duties.
Prepared to handle hazardous chemicals as needed.
Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

Responsibilities

Recruit and maintain an effective food services staff adequate to meet patient needs.
Complete and plan all food service staffing schedules, review all requests for holiday/vacation time and extended leave time, and ensure all timecards are prepared for payroll in a timely manner.
Ensure staff retention through recognition of efforts, providing opportunities to discuss any issues/problems, and maintain a level of staff morale which projects a positive image of the facility.
Establish and maintain a level of proficiency in the food service staff to ensure provision of quality food services.
Provide leadership and management to all food service staff and conduct departmental meetings to consistently improve service.
Provide in- service education and orientation to the food service staff, and when appropriate, to other facility staff.
Evaluate the food service staff performance, within departmental and facility policies and procedures, and ensure completion of performance evaluations on scheduled time frames.
Provide counseling and progressive discipline to food service staff, when necessary, and as defined in the facility’s policies and procedures.
Ensure that the food services staff is maintaining an ongoing record of food temperatures, refrigerator, freezer and dish machine temperatures.
Work closely with the facility Safety Committee in providing a safe working environment for all food service employees.
Provide the food service staff with adequate equipment/supplies and ensure all equipment is maintained in good working condition at all times.
Monitor the equipment in the department for safety and efficiency and if problems arise, notify plant operations immediately for corrections.
Provide for a sanitary work environment and monitor sanitation and infection control practices to allow for the safe delivery of meals.
Develop, review and implement the Dietary Services department policies and procedures and make revisions as needed.
Assist with developing the Food Service Department’s Performance Improvement and Quality Management plan and coordinate with other departments to develop and carry out the facility-wide IOP plan with the Registered Dietitian.
Consult with the dietician regarding the nutritional needs of patients.
Approve all menus and make food service provision relevant to dietary requirements for patients on therapeutic diets and applicable to patients’ special needs.
Participate in the development of the Dietary Services department’s budget and ensure it is maintained to an acceptable level.
Responsible for purchasing food, storage of food, monitoring inventory, food preparation, and quality service.
Maintain relationships with approved vendors, and monitor products purchased for quality and cost effectiveness.