Food Service Managers jobs

Job Title: Nutritional Services Manager

Department: Nutritional Services

Reports To: Chief Nursing Officer

SUMMARY
The Nutritional Services Manager plans, organizes, directs and supervises all activities of the department by performing the following duties and responsibilities.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Directs and supervises the planning, preparation, and serving of all food for patients, employees, and special meals in accordance with standards from American Dietetic Association, JCAHO, CMS and any other applicable standards.
Plans and adjusts daily menus (patient, employee, and special meals) and determines needs for ordering.
Responsible training, and input into evaluations. Complete time card review per policies and procedures.
Formulates, implements and reviews annually, department policies and procedures and performance improvement programs for the department. Ensures safety and infection control standards are being met.
Gives input for departmental budgets.
Orders and maintains inventory of food and supplies and storage within guidelines, and responsible for monthly inventory and cost reports. Maintains inventory throughout organization. Able to perform job functions; cook, baking, dishwashing.
Supports the policies and procedures of the organization and the standards of the Joint Commission as required for full accreditation.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.
Considers age-related factors in care, treatment, education, and evaluation of patients ranging from neonates, pediatrics, adolescents, adults, and geriatrics. Applies knowledge of age-related factors appropriately in accordance with professional standards and departmental policies and procedures.
Demonstrates organization values in daily work.

SUPERVISORY RESPONSIBILITIES

Supervises the employees of the Nutritional Services Department in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Must have high school education and approved Food Service Certification which can be done during employment. Registered dietitian preferred. Must have a minimum of 3 years food service leadership experience, knowledge of work to be performed and the ability to supervise.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to patients, vendors, and other employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee carries an average of 5 pounds and occasionally lifts and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate.

Welia Health is an equal-opportunity employer.

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