Nutrition manager

Manages patient room service, including meal assembly, and delivery. Works with nursing to improve patient service. Assists in overall management of the Nutrition Services Department, including weekend and holiday rotation.

MINIMUM QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND / OR LICENSURE :

1. High School Diploma or Equivalent.

2. Must have County Food Handler Card.

EXPERIENCE :

1. Two (2) years supervisory / management experience in a healthcare nutrition patient services setting.

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND / OR LICENSURE :

1. Bachelor’s degree in Nutrition or related field that qualifies for registration.

2. Certified Dietary Manager (CDM) Certification.

EXPERIENCE :

1. Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as an RD or DTR; If an RD or RD eligible obtains licensure through the West Virginia Board of Licensed Dietitians within 1 month of hire date.

Provisional licensure accepted for registration eligible applicants (if newly graduated or relocated from another state).

2. Four (4) years supervisory experience in a healthcare nutrition patient services setting.

CORE DUTIES AND RESPONSIBILITIES : The statements described here are intended to describe the general nature of work being performed by people assigned to this position.

They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Conducts tray checks on tray line and staffs audits assuring that patients receive high quality, follows diets (including portion control) diet appropriate foods, excellent customer service and timely meal service (delivered within 45 minutes of ordering).

2. Oversees training of staff on standards of delivery and patient interaction and call center start. Monitors staff performance for customer service, room service standards and diet accuracy and knowledge.

3. Responsible for maintaining the appearance, safety and sanitation of the patient services area (including nutrition centers) reviewing sanitation inspections and follows through with corrective action.

4. Ensures that dish machine temperatures are taken for each meal and staff is trained to act on unacceptable temperatures.

5. Ensures all HACCP requirements are met including all food and dish machine temperatures. No critical violations on health department inspections and a passing score for all other regulatory agencies.

6. Ensures all food, paper and chemicals are stored properly.

7. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.

8. Maintains temperature logs and temperatures documents. Unacceptable temperatures acted upon by staff and action documented.

9. Monitors patient satisfaction, posts results and responds appropriately driving improvements in satisfaction scores.

10. Treats Nursing Services as key internal customer. Responds promptly to issues and collaborates on problem solving. Attends staff meetings as needed

11. Visits patients with issues in a timely manner as well as being sensitive to the needs of family members / visitors.

Practices service recovery as necessary including working with nursing regarding courtesy carts and guest trays.

12. Completes personnel management duties for assigned staff and performs weekly employee meetings.

13. Documents orientation and training of new employees and conducts performance reviews for employees according to hospital format and timelines.

14. Maintains competency of staff through cross training and in-services. Annually evaluates competencies.

15. Completes monthly work schedule for employees, in accordance with established staffing plans.

16. Follows appropriate corrective action accordingly.

17. Works as a team with department and hospital management to achieve goals for quality, financial (including data for patient counts, floor stock and nourishments) and performance improvement.

18. Stay current with OHFLAC / TJC standards that affect patient food service, ensure we are in compliance.

PHYSICAL REQUIREMENTS : 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.

1. Ability to stand for various periods of time.

2. Occasionally pushes a patient tray cart (250lbs), lifts cases of food or supplies (up to 50lbs), or assists in the dishroom.

WORKING 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.

1. Daily deadline pressure (deliver meals on time).

2. Interaction with patients.

3. Often noisy environment.

SKILLS AND ABILITIES :

1. Comfortable learning new computer applications.

2. A high level of interpersonal skills and poise to deal with customers, patients and employees.

3. Good verbal and written communication skills.

4. Ability to understand written and oral communication.

Last updated : 2024-05-01