Nutrition Services Manager

Essential Functions 

• Implements established best practices to deliver exceptional care and service at the appropriate cost. 

• Provides value-based leadership to establish high functioning teams and operations in an accountable environment. 

• Facilitates 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 

• Food Safety and Sanitation  

• Business 

• Computer Literacy 

• Interpersonal Communication 

• Financial Competence 

• Nutrition 

Qualifications 

• 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.     

• Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).  

• ServSafe certification obtained within 90 days of hire date if not current. 

• Demonstrated ability to lead and manage a diverse team. 

• Demonstrated effective business and financial skills in the food service industry. 

• 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. 

• Demonstrated experience in quality improvement initiatives. 

• 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: 

• Bachelor or Associate's degree in Food Services, Nutrition, or Business, or related field  

• Certified Dietary Manager Certification  

• Demonstrated ability to work and navigate the complexities of hospital food service operations 

• Experience using advanced or complex spreadsheet and database applications, nutrition services software, and computerized tracking systems. 

Physical Requirements 

• 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.