Position Objective:

 As a member of the management team, you will establish goals and oversee implementation of patient food services daily operations and performance improvement projects based upon the mission, vision and values of the organization.

 Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

1. Perform a variety of duties to include the planning and supervision of patient food assembly and service.
2. Hires, leads, directs, coaches, trains, and develops patient services team members through direct supervision.
3. Conducts meal rounds, test tray and tray accuracy audits to ensure quality food service.
4. Complies with dietary restrictions on special or modified diets to ensure optimal food preferences are met within guidelines of diet order.
5. Ensure regulatory compliance with all federal, state, and Joint Commission regulations.
6. Follows facility and department safety policies and procedures.
7. Ensures patient services staff assists in achieving stated patient satisfaction goals.
8. Participates in facility-wide and department Performance Improvement Program and on Performance Improvement teams to improve processes and patient care targeted to improve customer satisfaction.
9. Manage project implementation for patient menu software and provide continual support for maintenance of the program and staff training.
10. Participates and attends all departmental meetings, staff development, and professional programs, as appropriate.

 Educational/Experience Requirements:

Required Minimum Education. The minimum level of education for this position includes:

1.  B.S. Degree in Food Services Technology/Management, Dietetics or related field; or Associate’s Degree plus three years of directly related experience preferred
2. Registered Dietitian, Registered Diet Technician or Certified Dietary Manager certificate preferred

 Required Minimum Experience:

• Minimum of three years of acute or long-term care experience preferred, depending upon formal degree or training

Required License/Certifications:

• ServSafe certified highly desirable

Knowledge, Skills, Abilities:

• Excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies
• Strong management skills, preferably in health care
• Experience with regulatory and compliance within food services
• Previous experience working in a high volume facility
• Proficient computer skills in EPIC, Computrition, MS Word. MS PowerPoint and MS Excel preferred. 

Working Conditions, Equipment, Physical Demands:

 Based on the essential functions:

Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects

There is reasonable expectation that employees in this position will be exposed to blood-borne pathogens.

 The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.