Nutrition Services Manager

Intermountain Health•Fillmore, CA

6d•$26 - $40•Onsite

About The Position

Responsible for the operation and management of food service functions within a given facility with an average of no more than 15,000 total meals per month, less than $23000 in the retail revenue per month and span of control of up to 24 FTEs. Utilizes critical thinking skills and advanced knowledge to ensure departmental focus and vision is aligned with the hospital, region, and Intermountain business plans. Position Details Full Time, 40 hours per week Pay Rate: Based on Experience ($25.79 - $39.81) Work Schedule: Monday-Friday 8am-5pm Required: Flexible scheduling to support business needs Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details Essential Functions Implements established best practices to deliver exceptional care and service at the appropriate cost. Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination. Manages employees to ensure that food safety standards and regulatory guidelines are met. Monitors quality and satisfaction scores. In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes. In conjunction with the System-level Directors, establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status. Represents Nutrition Services in interdisciplinary teams, committees, and meetings at a facility level. Skills Food Service People Management Business Computer Literacy Interpersonal Communication Financial Competence Qualifications Food Handler Permit or ServSafe certification is required by first day of work ServSafe certification obtained within 90 days of hire date if not current. Three or more years of experience in Leadership roles in the food industry in a healthcare or restaurant environment (preferred) A demonstrated understating of the key functions needed to manage a Hospital Culinary Service Department. Proven ability to lead departmental operations and provide sound people leadership and management skills. Demonstrated ability to work in a commercial kitchen. Follows recipes and/or instructions in the preparation of food items and appropriately utilizes commercial cooking equipment Demonstrated highly effective verbal, written, interpersonal, and communication skills. Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems. Certified Dietary Manager (CDM) certification obtained within one year of hire date is required for facilities with an attached LTC unit (HRH and GMH). Preferred: Demonstrated ability to lead and manage a diverse team. Demonstrated ability to work and navigate the complexities of hospital food service operations Demonstrated effective business and financial skills in the food service industry. Demonstrated experience in quality improvement initiatives. Certified Dietary Manager Certification Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs. Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately. Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use. Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items. Remain standing for long periods of time to perform work. Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Requirements

Food Handler Permit or ServSafe certification is required by first day of work
ServSafe certification obtained within 90 days of hire date if not current.
Three or more years of experience in Leadership roles in the food industry in a healthcare or restaurant environment (preferred)
A demonstrated understating of the key functions needed to manage a Hospital Culinary Service Department.
Proven ability to lead departmental operations and provide sound people leadership and management skills.
Demonstrated ability to work in a commercial kitchen.
Follows recipes and/or instructions in the preparation of food items and appropriately utilizes commercial cooking equipment
Demonstrated highly effective verbal, written, interpersonal, and communication skills.
Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.
Certified Dietary Manager (CDM) certification obtained within one year of hire date is required for facilities with an attached LTC unit (HRH and GMH).
Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.
Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.
Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.
Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.
Remain standing for long periods of time to perform work.
Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Nice To Haves

Demonstrated ability to lead and manage a diverse team.
Demonstrated ability to work and navigate the complexities of hospital food service operations
Demonstrated effective business and financial skills in the food service industry.
Demonstrated experience in quality improvement initiatives.
Certified Dietary Manager Certification

Responsibilities

Implements established best practices to deliver exceptional care and service at the appropriate cost.
Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
Manages employees to ensure that food safety standards and regulatory guidelines are met.
Monitors quality and satisfaction scores.
In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes.
In conjunction with the System-level Directors, establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status.
Represents Nutrition Services in interdisciplinary teams, committees, and meetings at a facility level.