FOOD-NUTR OFF-SITE CRD at Forrest General Hospital – Hattiesburg, Mississippi

Job Summary:

Responsible to the Director of Food and Nutrition Services for the coordination of the department’s food stores services. Oversees all aspects of food service operations at Pine Grove Behavioral Health Services, Orthopedic Institute, and Asbury Hospice. Works with directors of the off-site facilities to ensure patient satisfaction. Directs the activities and performance of the Managers, Supervisors, and other subordinate staff. Personnel management (selection, orientation, training, counseling, and evaluation) for all areas. Electronically monitors cooler and freezer temperatures 24 hrs per day in order to prevent product loss. Assists in catering functions. Verifies and receives inventory from vendors ensuring proper storage and control. Ensures regulatory compliance, sanitation and safety. Collaborates with department leadership to assure continuity of service. Produces pull sheets for the ingredient room. Oversees delivery of all nourishments and supplements to all Patient Care Units and departments throughout Forrest General Hospital and off-site operations. Assists other food and nutrition coordinators with department audits. Positively represents services at FGH and the community. Adheres to the organization’s established compliance program and Standards of Conduct.

Performance Expectations:

• Demonstrate the ability to adhere to all FGH Policies and Procedures.
• Demonstrates ability to accept vendor deliveries by checking dates and quality of items on purchase order.
• Demonstrates ability to ensure proper storage and control of products.
• Demonstrates ability to maintain stock levels of food, beverages and supplies needed.
• Demonstrates ability to use department software programs for staff to complete daily job tasks.
• Demonstrates ability to ensure area is in regulatory compliance, clean and safe.
• Demonstrates ability to train staff on job responsibilities.
• Demonstrates ability to counsel employees when appropriate and complete proper documentation.
• Demonstrate ability to communicate employee performance expectations clearly.
• Demonstrate ability to operate equipment in a safe manner and train staff.
• Demonstrates ability to prepare work schedules for employees.
• Demonstrates ability to conduct staff meetings.
• Demonstrates willingness to assist in other areas as needed.
• Promotes a positive work environment
• Thinks creatively, anticipates and responds appropriately
• Maintains ALL HealthStream assignments
• Uses “We Care” philosophy in daily communication
• Consistently provides quality customer service to staff at all levels across FGH by promptly assisting them in a timely manner

Qualifications:

Education/Skills:

Bachelor degree from an accredited College or University in Nutrition, Dietetics, Food Service Management, or Business preferred.

Work Experience:

A minimum of three years’ work experience in a healthcare facility or comparable experience in institutional foodservice required. Minimum of one year experience with supervisory responsibility required.

Certification/Licensure-DUE UPON HIRE

· None

Additional Certification/Licensure - obtained based on the required timeframe below

· ServeSafe Certification Within 1 Year of Employment Preferred

Mental Demands:

Expertise in all aspects of food service operations – patient meal program, menu selections, menu processes, assembly and delivery of meals, sanitation, inventory control, food quality and safety, regulatory standards, budget, personnel management. Skilled at planning, delegating, and directing activities. Capable of performing math calculations, reconciling cash reports, evaluation of quality characteristics, resolution of conflict, problem solving. Ability to effectively communicate with physicians, administration, other healthcare personnel, staff, and customers. Must be capable of initiative, self-direction, and sound judgment. Must balance heavy workload, establish priorities, and meet demanding deadlines.