The primary responsibility of the Food and Nutrition services manager is the overall management of the patient room service delivery staff and dish room attendants. The position will also oversee the overall operations of the department during the late afternoon and evening shifts. This position requires a significant amount of collaboration with other Food and Nutrition department management team members.

SHIFT AND SCHEDULE

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

• Manages the work flow of employees and assigns tasks as business needs demand.
• Participates in development and delivery of training and performance management and may participate in staff selection.
• Participates in development of sanitation, security and safety standards and ensures implementation of standards established.
• Orients new employees and ensure that training checklist are completed.
• Ensures that all trays are made accurately and that they are sent out within the correct time frame.
• Oversees work area, equipment cleaning and maintenance and ensures adherence to all safety procedures pertaining to work methods, equipment operation and fire safety.
• Responsible for ensuring that food is made properly per specifications and is high quality.
• Assist in the workload of any department role as needed.
• Completes end of shift reports.
• Supervises and ensures that end of day closing is done properly in both the kitchen and the dish room.
• Manages allergy prevention practices ensures best practices are being observed.
• Responsible for interacting with acute care staff and other caregivers in the provision of safe and appropriate meals to be delivered to patients, and ensuring productivity and food cost targets are met
• Orders food and non-food supplies, checks deliveries and maintains inventory records
• Actively participates in developing and tracking department goals and QAPI initiatives.

EDUCATION AND EXPERIENCE

• Bachelor’s Degree in a related field (dietetics, hospitality, culinary arts) or 5+ years of experience of supervisory experience.
• Healthcare foodservice experience preferred.
• Must have appropriate licensure and/or registration based on background (i.e. RDN, CDM/CFFP, ACF CC)

PHYSICAL REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

• Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.