Mgr, Patient Clinical Services

Johns Hopkins Medicine•Bethesda, MD

41d•$27 - $47

About The Position

You were meant for Hopkins . Suburban Hospital is a private, not-for-profit, community health care provider, governed by a community-based board of trustees. We can offer the most advanced, innovative technology with the collaboration and teamwork typically found in a community hospital. Our exceptional employee development programs offer unlimited career growth potential. What Awaits You? Career growth and development Diverse and collaborative working environment Paid Time Off Affordable and comprehensive benefits package The Patient Services Manager is responsible for planning, coordinating, and managing patient and resident food service operations in compliance with standards established by Suburban Hospital, the Johns Hopkins Health System, and all applicable regulatory agencies. This role fosters and maintains effective working relationships across hospital departments to ensure a coordinated, patient-centered approach to care delivery. Location: Bethesda, Maryland 20814 Shift: Days (FT) Weekends INCLUDED

Requirements

Requires Associates’ degree. Bachelor’s degree in food services, hospitality preferred.
One year of relevant education may be substituted for one year of required work experience or one year of relevant professional-level work experience may be substituted for one year of required education.
Required to obtain and maintain current Montgomery County Food Protection Manager Certificate and SERV Safe Manager Certificate
Requires 7 years of related/progressive experience in large-scale, high-volume food service operation required
Knowledge of Equipment Word Processing, excel and personal computer experience required.

Nice To Haves

Bachelor’s degree in food services, hospitality preferred.

Responsibilities

Plans, organizes, directs and supervises kitchen service activities, delivery of food to patient floors and nourishments to units.
Implements established policies, procedures, techniques and methods to achieve objectives in food service and delivery.
Ensure compliance to food safety, sanitation, and overall workplace safety standards.
Works with and through lead workers to maintain efficient workflow.
Ensures work areas and equipment is in a clean, orderly and sanitary condition according to established standards/practices.
Coordinates the scheduling, loading, delivery and pickup of food carts.
Maintains compliance with established policies, procedures, objectives, quality assurance, safety, environmental and infection control.
Maintains records, reports, and statistics as required.
Directs and assists with care and maintenance of equipment/supplies.
Evaluates and justifies needs and prepares requisitions.
Maintains supply levels.
Calls for equipment maintenance and documents.
Enhances professional growth and development through in-service and other educational programs.
Maintains and supports patient menu computer system.
Work with clinical departments to develop and implement patient needs.
Participate in regular patient rounding to continually monitor, maintain and improve patient satisfaction.
Responsible for adhering to sanitation requirements and enforces quality control standards for patient food items including temperature, food handling, quality, taste and presentation.
Trains/orients, instructs, assigns and supervises kitchen service employees to ensure core competencies and regulatory guidelines are met.
Evaluates performance and recommends action to supervisor, such as merit increases, promotions, disciplinary actions.
Provides in-service and on-the job training programs.
Develops schedules and assignments and is responsible for supervision of patient services nutrition employees.
Establish, monitor and update operating standards as needed, and consistently communicate expectations to employees.