Food and Nutrition Services Manager

Job Summary and Responsibilities

Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained.

Directs all patient interactive positions (i.e. dietitians (if applicable), diet clerks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices.

Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and / or staff whenever necessary.

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.

Actively collaborates in the process of menu development for patient, cafeteria, and catering services. Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual. Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.)

Conducts frequent patient rounding and visitations.

Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.

Performs other duties as assigned by the leader.

The job summary and responsibilities listed above are designed to indicate the general nature of the work performed within this job. They are not designed to contain or be interpreted as a comprehensive inventory of all job responsibilities required of employees assigned to this job. Employees may be required to perform other duties as assigned.

Job Requirements

Required Education and Experience :

Minimum of two (2) years of leadership experience.

Bachelor's / Associate degree in Nutrition, Dietetics, Culinary or related field; or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.

Required Licensure and Certifications :

Registered Dietitian or Certified Dietary Manager within 24 months

ServSafe Food Protection Manager upon hire

ServSafe Allergen (ServSafe Gen) within 60 days

Where You'll Work

CHI Memorial, a member of CommonSpirit, is an award-winning, not-for-profit, faith-based health care organization dedicated to the healing ministry of Jesus Christ. Founded by the Sisters of Charity of Nazareth, we offer a comprehensive continuum of care, from preventative and primary care to acute hospital services specializing in cancer, cardiac, neuroscience, stroke, and orthopedic services. Our commitment to excellence has earned us top prestigious recognition repeatedly from U.S. News and World Report, PINC AI™, CMS, Healthgrades®, Leapfrog, and most recently as one of the Best Places to Work in Tennessee. We are proud to serve Southeast Tennessee and Northwest Georgia with the expertise of 4,700 team members and nearly 500 affiliated physicians.

Pay Range

$30.76 - $42.66 / hour

We are an equal opportunity / affirmative action employer.