Nutrition Manager

Banner Health•Lawrenceville, IL

2d•$28 - $46•Onsite

About The Position

Help lead health care into the future. As one of the largest nonprofit health systems in the country, Banner Health has both the stability that comes with success and the values you can be proud to represent. If you’re looking to leverage your abilities – you belong at Banner Health. North Colorado Medical Center has been a leader in providing the latest health care facilities, technology and service to Weld County, northern Colorado and our surrounding multi-state region for more than 100 years. As the Nutrition Manager, you will oversee the Room Service and Patient Services team. In this role, you will help with staff development and training, along with supervising day to day tasks within the department. We are looking for someone with a Degree in Nutrition or related field or experience with leadership in a nutrition setting. Banner North Colorado Medical Center is a 378-bed Level II trauma center and acute care facility with over 3000 employees. Our hospital offers an array of inpatient and outpatient services including medical, pediatric, obstetric, orthopedic, surgical, heart, cancer, and critical care. As a regional medical center, we provide community-based and specialty services for a service area that includes southern Wyoming, western Nebraska, western Kansas, and northeastern Colorado. In order to provide the most compassionate and innovative care possible, we bring together state-of-the-art technology and an exceptional team of health care professionals. The Banner MD Anderson Cancer Center is amongst Northern Colorado's leading cancer diagnosis and treatment facilities for the healthcare professional, our Greeley, Colorado location offers access to a wide variety of recreational activities in an inviting, close-knit community. POSITION SUMMARY This position provides leadership and direction to the food services staff, and manages operations for the culinary, catering, retail and patient meal service operations of the department within County, State and JCAHO regulations. Plans and controls the use of labor, food and supply resources to produce high quality services within the financial objectives of the organization.

Requirements

High school diploma/GED or equivalent working knowledge.
Requires the skills, knowledge and ability in Food Service Management normally acquired from three to five years work experience as a Food Service Manager, Chef or Dietary Manager, with related education.
Must be able to organize, lead and direct work teams and serve in a leadership role.
Must demonstrate effective communication and teamwork skills.
Must be able to effectively problem solve with staff, physicians, patients and families.
Must be able to learn food handling regulations and pass certification tests as required.
Effectively work with the electronic medical record and its applications as needed.

Nice To Haves

Bachelors degree in a related field.
Experience in healthcare.
Experience with Infogenesis and CBORD applications.
Bilingual skills in Spanish/ English are a plus.
SERVESAFE certification is preferred, and may be required within 90 days of beginning the job based on state requirements.
Additional related education and/or experience preferred.

Responsibilities

Provides leadership, planning and direction to the department staff. Directs food production and service operations in all assigned areas in an effective and efficient manner. Provides effective service levels through appropriate resource allocation and control, development and implementation of people, policies and procedures, and cost effective service, while maintaining excellent quality of product and service.
Interviews, selects and hires qualified department staff that can make a significant contribution. Controls staff turnover and conducts performance management sessions including coaching, disciplining staff and terminating according to company policies and guidelines.
Provides training and development for staff. Establishes and conducts training and orientation programs to ensure the ongoing competency of staff. Teaches and ensures compliance with all hospital safety, OSHA and other regulatory agency guidelines. Develops engaged employees to meet goals set by the company, reviewing and evaluating staff performance in an accurate, consistent, objective and timely manner.
Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals.
Monitors and controls operating expenses and other key indicators within agreed upon budgetary parameters.
Responsible for supervision of the full Food & Nutrition department in the absence of the Food Service Director/designee. Works with the clinical nutrition team to meet patient care needs.
Responsible for the supervision of staff, operations and financial control of specific areas of the Food Service Dept. ensuring cost effective and efficient operations while providing excellent service & quality. External customers: patients and families, vendors, physicians, facility directors/managers/supervisors, all employees and the public. Internal Customers: Culinary and Food & Nutrition Staff.