Dietary Manager

About Us

Specialized Care for the Patients Who Need It Most.

NeuroPsychiatric Hospitals (NPH) is dedicated to providing unparalleled service to our patients, team members, physicians, and families. We dare to do things differently, bringing together compassionate care, specialized expertise, and an interdisciplinary approach to meet the unique needs of those we serve. It is this commitment that distinguishes NPH as the healthcare provider of choice.

 

As a national leader in behavioral healthcare, NPH specializes in caring for patients with acute psychiatric and complex medical needs. Our hospitals provide patient-centered care through an interdisciplinary, multi-specialty approach, ensuring our patients receive the specialized support they need when they need it most.

 

With locations in Indiana, Michigan, Texas, Ohio, and Arizona, we are expanding access to our unique model of care across the United States. Join NPH and become part of a team that is daring to do things differently and making a lasting difference in the lives of our patients, families, and communities every day.

Overview

NeuroPsychiatric Hospitals is hiring a Dietary Services Manager for our North Valley Behavioral Hospital in Huber Heights, OH. NPH is the national leader in providing medical and neurobehavioral care to patients in acute psychiatric distress.  You will join a team of rock star staff who provide exceptional, patient-centered care and understand that our patients are always our number one priority!  The Dietary Services Manager supervises and coordinates dietary services personnel and activities related to meal production and service.  Supervises and coordinates dietary sanitation and safe food handling procedures.  This is a working supervisory position.  Works with the Chief Executive Officer in maintaining capital and operating budgets.  Communicates with residents, dietary department personnel, other staff, family members, visitors, and the general public. Supervises the preparation of nourishing and healthy food for all residents and staff. 

 

Benefits of joining NPH as a Dietary Services Manager

• Competitive pay rates
• Medical, Dental, and Vision Insurance
• NPH 401(k) plan with up to 4% Company match
• Employee Assistance Program (EAP) Programs
• Generous PTO and Time Off Policy
• Special tuition offers through Capella University
• Work/life balance with great professional growth opportunities
• Employee Discounts through LifeMart

Responsibilities

• Performs clerical duties as directed.  Assists in revision of dietary policies and procedures, job descriptions and departmental budgets.
• Establishes policies and procedures to ensure all food is prepared according to established recipes.
• Prepares and assures staff supervised prepares all food indicated on menus provided for patient and employee food services.
• Ensures that all food is prepared in a timely manner in accordance with established servicing times.
• Creates menus along with standardized recipes for all dietary departments.
• Completes visual, taste and smell tests to assure palatability, safety and freshness of food items served.
• Assures late trays are properly processed and that between meal feedings are prepared and delivered, as applicable, to floors.
• Over-sees the holding and storing of perishable food items in compliance with applicable standards of the Indiana State Board of Health (ISBH).
• Perform sanitation inspections throughout scheduled shift and as provided in the sanitation checklist.
• Develop Serve-Safe and standard precaution procedures for dietary staff to follow while performing food production.
• Complete dietary staff accident/incident reports & evaluations.
• Review resident diet changes daily to determine if changes in the resident’s daily care routine have been made.
• Ensure that adequate supplies and equipment are on hand to meet dietary and resident needs.  Prepares food orders.
• Sets up and organizes employee work schedules for the department.  Informs staff of changes in dietary rules, regulations, and hospital changes.
• Assists in the training and supervision of new dietary service workers.
• Ascertains that temperature sheets and cleaning schedules are dated and signed in a timely manner.
• Follow established safety precautions in the performance of all duties.
• Manages catering or other special events as requested.
• Reports to work as scheduled and in a timely manner.  Works with the staff for scheduling within the dietary department.  Finds coverage for call offs, filling in as needed.
• Over-sees the day to day operations of the dietary departments supervised.
• Floats to other departments and/or facilities as assigned and directed.
• Maintains knowledge of current trends and developments in the field by reading appropriate books; journals and other literature and attending related seminars, conferences, etc.
• Maintains a professional approach with confidentiality.  Assures protection and privacy of health information as attained through written, electronic or oral disclosures.
• Displays concern and initiative.  Is resourceful and calm in emergencies.
• Is prompt and efficient with minimal absences.
• Cooperates and maintains good rapport with nursing staff, medical staff, other departments, and visitors.
• Seeks guidance and remains knowledgeable of, and complies with, all applicable federal and state laws, as well as hospital polices that apply to assigned duties.
• Complies with hospital expectations regarding ethical behavior and standards of conduct.
• Complies with federal and hospital requirements in the areas of protected health information and patient privacy.

Qualifications

• High School Diploma or GED required. Coursework in nutrition or food service management preferred.
• Minimum of 3 years of experience in institutional food service or family dining restaurants. Healthcare food services experience is a plus.
• CDM/CFPP (Certified Dietary Manager, Certified Food Protection Professional) required or the ability to obtain within 30 days of employment.
• Knowledge of elementary mathematics.  Use of tools and equipment necessary in running a dietary services department.
• Must be able to work harmoniously with other personnel and lead.  Must have excellent writing, documentation and
• communication skills.  Detailed oriented.