Major Responsibilities

• Monitors that nutritional screening information is obtained, evaluated, and utilized in formulating a patient's nutritional care plan. Monitors that patients' menus are checked and corrected against formulated meal patterns and/or diet orders. Monitors that the items on the patients' trays are consistent with the patient's medical record, in accordance with departmental standards. Monitors process of tray line assembly, delivery, and temperature of patient foods in Patient Services to ensure food safety and quality.
• Monitors that patients are educated regarding long term nutritional care through individual discussion and group classes. Monitors that nutritional assessments are performed in accordance with departmental standards.
• Maintains department records, reports, and files as required. Develops reports and critical analysis as requested for maintenance of efficient department operations. Reviews and maintains nutrition care and tray line policies and practices within current nutrition modalities and in accordance with Accrediting Organization standards. Establishes and initiates procedures and policies to support operations with attention to productivity, safety, and quality. Stays abreast of current standards of care via literature, educational events, internal and external resources.
• Conducts staff meetings on a regular basis, participates in Food and Nutrition Meetings monthly, and maintains Clinical Nutrition Office, and tray line component of the Food Services Department.
• Directs programs for competencies, education, training, quality improvement, and Accrediting Organization compliance for the food & nutrition department.
• Directs Outpatient Nutrition activities and implements and oversees billing of services.
• Performs human resources responsibilities for staff which include interviewing and selection of new employees, promotions, staff development, performance evaluations, compensation changes, resolution of employee concerns, corrective actions, terminations, and overall employee morale.
• Develops and recommends operating and capital budgets and controls expenditures within approved budget objectives.
• Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations, and laws applicable to the organization's business.

Minimum Job Requirements:

Certification / License: ServSafe Certification

Education: Bachelor's Degree in Dietetics, hospitality management, business, or related field.

Work Experience: 5 years in food service for a large or multi- hospital setting or multi-regional enterprise operations. Including 3 years of management experience in healthcare management.

Knowledge / Skills / Abilities:

• Ability to establish excellent working relationships and strategic partnerships with various teams, physicians, executives, and other team members across a large organization to active a shared vision, values, and objectives.
• Results oriented and strong execution skills.
• Tenacity and attention to detail to effectively evaluate programs.
• Ability to successfully work in a matrixed organization.
• Analytical and problem-solving skills, creative facilitation, and innovation in collaboration with leaders across the organization.
• Skills in consulting, designing/conducting studies, and developing/implementing solutions for issues with significant finical and operational impact on the organization.
• Knowledge of trends in health care delivery and understanding of health care dynamics within an integrated health care system.
• Financial acumen and excellent communications skills.
• Strong emphasis on diversity, equity, and inclusion.
• Change leadership.

Physical Requirements and Working Conditions:

• Office environmental where there is minimal or physical discomfort, requires shift changes.
• OSHA Risk Category II.
• Normal routine involves no exposure to blood body fluid or tissue, but exposure or potential for exposure may occur.
• Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case-by-case basis.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.