Manager Patient Meals
This position is responsible for all aspects of Patient Services within the Culinary Service department in the hospital. This role provides leadership and direction related to optimal provision of meals to patients and creating an exceptional experience. This position will oversee daily operations of this service line, implementing system-level best practice standards, organizing and managing quality initiatives, meeting regulatory compliance, managing caregiver productivity, cost-effective service delivery, and realizing customer expectations.
Shift : Monday to Friday : 7 : 00-3 : 30 PM or 8 : 00-4 : 30 PM. Some flexibility.
Patient Services : Open 7 days a week from 7 : 30 AM-7 : 30 PM. Needs to be flexible to check-in with all shifts to ensure patients are taken care of. Manager will be responsible for finding call-out coverage on days off.
Full Time 40 hrs / weekly
Essential Functions
- Manages daily operations of patient meal services
- Partners with nursing to meet patients' needs by doing education with nursing and ensuring we are following appropriate guidelines
- Leads patient meal areas and has a high level of competency and ability to train in therapeutic diets- coordinates with frontline caregivers to assure all diets are followed per provider orders.
- Implements established clinical best practices to deliver exceptional care and service at the appropriate cost.
- Provides value-based leadership to establish high functioning teams and operations in an accountable environment.
- Facilitates all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
- Manages employees to ensure that food safety standards and regulatory guidelines are met.
- Monitors quality and satisfaction scores. In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes.
- Communicates nutrition expertise with appropriate healthcare providers.
- Working closely with the clinical team to assure that specific patient diet orders and concerns are addressed.
Skills
Food ServicePeople ManagementFood Safety and SanitationBusinessComputer LiteracyInterpersonal CommunicationFinancial CompetenceNutritionQualifications (Manager Patient Meals Dietitian)
Bachelor's degree in Food Service, Dietetics, Nutrition or Management; Registered Dietitian with the Commission on Dietetic Registration within 6 months of hire.Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).ServSafe certification obtained within 90 days of hire date if not current.Demonstrated ability to lead and manage a diverse team.Demonstrated highly effective verbal, written, interpersonal, and communication skills.Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.Demonstrated experience in quality improvement initiatives.Preferred Qualifications (Manager Patient Meals Dietitian)
Demonstrated ability to work and navigate the complexities of hospital food service operations and therapeutic diets with multidisciplinary teamsExperience using advanced or complex spreadsheet and database applications, nutrition services software, and computerized tracking systems.Demonstrated experience in quality and clinical improvement initiativesQualifications (Manager Patient Meals)
Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).ServSafe certification obtained within 90 days of hire date if not current.Demonstrated ability to work with therapeutic dietsDemonstrated ability to collaborate with clinical teams including dietitians, nurses, and nurse managersDemonstrated ability to lead and manage a diverse teamDemonstrated highly effective verbal, written, interpersonal, and communication skills.Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.Demonstrated experience in quality improvement initiatives.Physical Requirements
Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.Remain standing for long periods of time to perform work.Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.Pay Grade for Manager Patient Meals : $25.79 - $39.81
Location : Intermountain Health St George Regional Hospital
Work City : St George
Work State : Utah
Scheduled Weekly Hours : 40
The hourly range for this position is listed below. Actual hourly rate dependent upon experience.
$33.51 - $51.73
