Children's Manager, Nutrition Services

WVUH West Virginia University Hospitals; United States; On-site; USD 65,000 - 90,000; Full time

Job summary

WVUH West Virginia University Hospitals is seeking a leader to manage patient room service within the Nutrition Services Department. You will oversee tray production, ensure diet accuracy, and drive high-quality service for patients.

Responsibilities include staff training, HACCP compliance, and collaboration with nursing to improve patient experience. Leadership of scheduling and performance reviews is also expected.

Qualifications

• High School Diploma or Equivalent.
• Current Food Handlers card as required by County Health Department issued by ONE of the following: StateFoodSafety.com Servsafe/National Restaurant Association Local County Health Department
• Three (3) years' experience in a healthcare nutrition patient services setting.
• To be completed as established by department: (Administered at Department level)
• Person in Charge issued by local County Health department
• Manager Food Safety Certification
• Board of Health Managers Training

Responsibilities

• 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).
• 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.
• 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.
• Ensures that dish machine temperatures are taken for each meal and staff is trained to act on unacceptable temperatures.
• 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.
• Ensures all food, paper and chemicals are stored properly.
• Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
• Maintains temperature logs and temperatures documents. Unacceptable temperatures acted upon by staff and action documented.
• Monitors patient satisfaction, posts results and responds appropriately driving improvements in satisfaction scores.
• Treats Nursing Services as key internal customer. Responds promptly to issues and collaborates on problem solving. Attends staff meetings as needed
• 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.
• Completes personnel management duties for assigned staff and performs weekly employee meetings.
• Documents orientation and training of new employees and conducts performance reviews for employees according to hospital format and timelines.
• Maintains competency of staff through cross training and in-services. Annually evaluates competencies.
• Completes monthly work schedule for employees, in accordance with established staffing plans.
• Follows appropriate corrective action accordingly.
• 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.
• Stay current with OHFLAC/TJC standards that affect patient food service, ensure we are in compliance.
• Develops and/or updates policies related to patient food services; work with nursing and other departments as appropriate.

Skills

Communication skills

Customer service

Teamwork

Excel

Word

Education

Bachelor’s degree in Nutrition

CDM Certification

CFM Certification

Registered Dietitian (RD) or Dietetic Technician Registered (DTR)

High School Diploma or Equivalent

Board of Health Managers Training

Tools

Microsoft Excel

Microsoft Word

Job description

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.

MINIMUM QUALIFICATIONS:

1. High School Diploma or Equivalent.
2. Current Food Handlers card as required by County Health Department issued by ONE of the following: StateFoodSafety.com Servsafe/National Restaurant Association Local County Health Department
3. Experience:
   • Three (3) years' experience in a healthcare nutrition patient services setting.
   • To be completed as established by department: (Administered at Department level)
   • Person in Charge issued by local County Health department
   • Manager Food Safety Certification
   • Board of Health Managers Training

PREFERRED QUALIFICATIONS:

1. Education, Certification, and/or Licensure:
   • Bachelor’s degree in Nutrition or related field that qualifies for registration.
   • Certified Dietary Manager (CDM) Certification through the Association of Nutrition and Foodservice Professionals upon hire
   • Certified Food Manager (CFM) through the Association of Nutrition and Foodservice Professionals
   • Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as a Registered Dietician (RD) or Dietetic Technician Registered (DTR).
2. Experience:
   • Four (4) years of supervisory experience in a healthcare nutrition patient services setting.

CORE DUTIES AND RESPONSIBILITIES:

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.
19. Develops and/or updates policies related to patient food services; work with nursing and other departments as appropriate.

PHYSICAL REQUIREMENTS:

1. Ability to lift 25 pounds.
2. Ability to push/pull 100lbs.
3. Ability to stand for several for extended periods of time.

WORKING ENVIRONMENT:

1. Noisy, often hot environment.

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel and Word.
2. Ability to understand written and oral communication.

ADDITIONAL JOB DESCRIPTION:

Scheduled Weekly Hours: 40 Shift: Exempt/Non-Exempt: United States of America (Exempt) Company: WVUH West Virginia University Hospitals Cost Center: 4600 WVUH CH Pediatrics Dietary Address: 1 Medical Center Drive Morgantown West Virginia Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.