Manager Patient Food Services
The Manager Patient Food Services will assist the Food Service Director in all aspects of the patient dining in the Food & Nutrition Services Department.
The Manager will manage the day-to-day operations of patient dining, help to develop a patient first concept, and train staff in patient services to ensure the highest level of patient satisfaction and good public relations through the safe and efficient use of resources.
The Manager will perform a variety of duties to include the planning and supervision of patient food assembly and service, scheduling, hiring, dismissal, and training of tray line, and hospitality personnel.
JOB REQUIREMENTS:
- Bachelor’s Degree in Dietetics or Nutrition or Culinary Arts or related field is preferred.
- Four (4) years of progressive food services or patient food services experience at a managerial/supervisory level required.
- Experience in an acute care hospital preferred.
- National Restaurant Association Educational Foundation for ServSafe Protection Certification is required or must be obtained within six (6) months of hire.
- Certified as a Dietary Manager required or must obtain Certificate within twelve (12) months of employment or Registered Dietician.
- Strong verbal and written communication skills required and the ability to build a team.
- Basic understanding of diet principles, understanding of food preparation methods.
- Previous experience with computerized diet office systems (CBORD) preferred.
- Ability to guide others in understanding guest service principles as it pertains to patients.
- Strong leadership skills with the ability to supervise and train employees.
- Experience working in a unionized environment a plus.
Credentials required: Bachelor Degree, ServSafe Protection Certification
