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Job Summary

Responsible for creating, implementing, training, and monitoring nutritional programs to meet the regulatory requirements of healthcare clients. The Manager assists in the development and implementation of successful patient/resident service programs to exceed the satisfaction goals. The manager will also be responsible for the menu, budgets, staffing, safety and setting an example for all Food and Nutrition Services employees. The manager will be involved in meetings regularly and maintain a professional relationship

Essential Functions

+ Direct Food and Nutrition Services● Develop programs based on Joint Commission regulations and customize to facility needs.● Work in conjunction with Corporate Dietitian for menu modifications.● Work in conjunction with Executive Chef on menu development, recipe execution, and production of highestquality food for patients, residents, and retail customers.● Develop and implement purchasing standards.● Develop and implement HACCP standards to be compliant with federal, state, and local agency regulatoryrequirements.

+ Training, Monitoring, Hiring Staff● Conduct ongoing training for dietetic staff and provide educational opportunities for professional development.● Monitor implementation and account dietitians for Joint Commission compliance.● Conduct annual staff evaluations according to procedures and within the expected time frame.● Maintain and enforce disciplinary policy and follows through on procedures.● Complete work schedule to ensure adequate coverage for all department functions.

+ Patient/Resident Satisfaction● Develop and monitor evaluation processes for patient/resident satisfaction.● Ensure processes are followed and initiate performance improvements within trouble areas.

+ Development and Guidance● Develop training tools for clinical staff.● Guide clinical team on how to ensure patient/resident satisfaction.

+ Performs other duties as assigned.

+ Complies with all policies and standards.

Qualifications

+ Associate Degree In nutrition services preferred

+ 2-4 years A minimum of two years of relevant work experience required or

+ 2-4 years Culinary Certification required. required

+ 2-4 years Supervisory experience preferred

Knowledge, Skills and Abilities

+ Knowledge of acute care food service and nutrition operations.

+ Excellent communication skills, both verbally and in writing.

+ Excellent in client relationship management.

+ Conduct self in a positive and professional manner.

Equal Employment Opportunity

This organization does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations. In addition, the facility complies with all applicable federal, state and local laws governing nondiscrimination in employment. This applies to all terms and conditions of employment including, but not limited to: hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. If you are an applicant with a mental or physical disability who needs a reasonable accommodation for any part of the application or hiring process, contact the director of Human Resources at the facility to which you are seeking employment; Simply go to http://www.chs.net/serving-communities/locations/ to obtain the main telephone number of the facility and ask for Human Resources.