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Job Summary

The Nutritional Services Lead is responsible for supporting daily operations of the Nutrition Services department by assigning tasks to Nutritional Services Technicians, overseeing service delivery, and assisting with meal service functions. This role collaborates with clinical dietitians, performs quality checks, and ensures patient satisfaction through effective communication and coordination of food preferences and dietary needs. The Nutritional Services Lead supports regulatory compliance, food safety standards, and high-quality patient-centered care.

Essential Functions

+ Assigns daily tasks to Nutritional Services Technicians and monitors workflow to ensure efficient and timely completion of duties.

+ Assists Registered Dietitians by completing 24-hour nutrition screenings for newly admitted patients.

+ Introduces Nutritional Services to new admissions and explains diet orders and services available.

+ Conducts daily meal rounds to assess patient satisfaction, document feedback, and resolve or escalate concerns as appropriate.

+ Performs tray accuracy audits, including two or more test trays per week, to support quality and compliance standards.

+ Coordinates and records the distribution of nourishments to inpatient units, outpatient departments, and clinics.

+ Reviews reports for diet order changes and patients advancing from NPO, clear liquid, or full liquid diets to ensure accurate meal delivery.

+ Delivers meal trays and snack carts as needed to support continuity of service.

+ Updates patient food preferences and nourishment information in relevant systems and communicates changes to appropriate staff.

+ Provides guidance and on-the-job support to Nutrition Services Technicians and assists with training new staff.

+ Performs other duties as assigned.

+ Complies with all policies and standards.

Qualifications

+ 1-2 years of experience in food service operations, preferably in a healthcare or acute care setting preferred

Knowledge, Skills and Abilities

+ Knowledge of clinical nutrition services, therapeutic diets, and food safety standards.

+ Ability to communicate effectively with patients, visitors, and multidisciplinary staff.

+ Strong interpersonal skills with the ability to provide guidance and support to team members.

+ Familiarity with food service operations and electronic diet management systems.

+ Excellent organizational and customer service skills.

+ Ability to manage competing priorities and work in a fast-paced healthcare environment.

+ Understanding of healthcare regulatory standards related to nutrition services (e.g., Joint Commission, HACCP).

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.