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Responsibilities

Responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of staff.

1. Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational

needs of these positions. Maintains regulatory compliance and infection control practices.

2. Maintains communication with staff and customers regarding the level of services they receive from nutrition

services staff and promotes patient satisfaction with nutritional services. This data is relayed to the management

team and/or staff whenever necessary.

3. Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting

changing priorities in daily operations. Recruits, hires and manages performance of staff.

4. Actively collaborates in the process of menu development for patient, cafeteria, and catering services.

5. Participates in hospital committees as indicated by the department policies and standard operating procedures.

6. Ensuring that the patient/customer perspective is a driving force behind our actions and business decisions;

crafting and implementing service practices that meet patients'/customers' and own organization’s needs.

(Focus also includes internal and external customers.)

7. Sharing authority and responsibility with others to move decision making and accountability downward through

the organization enabling individuals to stretch their capabilities and accomplish the business unit’s strategic

priorities.

8. Interacting with others in a way that gives them confidence in one’s intentions and those of the organization.

9. Keeping the organization’s mission, vision and values at the forefront of associate decision making and action.

10. Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position; shares

knowledge; sets or contributes to the Company’s direction within area of expertise.

11. Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the

individual, group, or situation level; ability to apply this understanding appropriately to diverse situations.

12. Prepare and maintain operational logs.

13. Assist with Quality Assurance/Improvements audits and activities as required.

Qualifications

Minimum of two (2) years of hospital nutrition management

experience.

Bachelor's degree in Nutrition, Dietetics or related field or;

Associates of Arts degree with five (5) years of job related

experience in lieu of the BA degree.

CDM or RD within 12 months:

SERVSAFE MGR; SERVSAFE GEN

Overview

CHI Health Lakeside is West Omaha's only full-service hospital. We believe that patient-focused care heals the body, mind, and spirit of every person. Our campus is designed for patients and sets the tone for a comfortable, less stressful hospital stay. As one of the most technologically advanced hospitals in the world, we provide a full range of services including: maternity, cancer and surgery care as well as diagnostics and emergency services.

Pay Range

$29.36 - $43.68 /hour

We are an equal opportunity/affirmative action employer.