Dietary & Housekeeping Manager

GEORGE MARK CHILDREN'S HOUSE; Colorado; On-site; USD 60,000 - 80,000; Full time

Job description

George Mark Children’s House provides compassionate care to enhance the quality of life for children with serious medical conditions and their families.

POSITION SUMMARY:

Reporting to the Director of Operations (DOO), and in collaboration with the Compliance Officer (CO), this position plans and prepares meals in compliance with regulatory guidelines for the House and manages the kitchen & housekeeping department. This role requires a strong understanding of nutrition, food safety, and dietary management. The Dietary Manager will work closely with the kitchen staff and clinical team to create and implement meal plans that meet the specific dietary needs of our patients. Additionally, the Dietary Manager will be responsible for managing the dietary & housekeeping budget, ordering supplies, and maintaining compliance with all relevant regulations and standards.

This is a full-time, exempt, salaried position, including some weekend and evening hours.

ESSENTIAL FUNCTIONS OF THE JOB:

1. Meal Planning and Preparation:

• Partner with the RN Case Managers in obtaining dietary needs/preferences for patients and incorporate this information into meal planning and preparation.
• Meet with new patients and families during first admission (and repeat admissions as needed) to gain an awareness of patients’ dietary needs, restrictions, and preferences.
• Plan, prepare, and serve regular, modified consistency, therapeutic diets, and nutritionally balanced meals for patients.
• Prepare and present meals to fit a home-style/comfort food atmosphere with flexibility for special requests and needs.
• Meet as needed with Nutritionist/Registered Dietician to review menus and resident needs.
• Ensure menus are posted and logged in accordance with licensing requirements.
• Awareness of upcoming patient allergies: notify all staff and remove all allergen-containing products from the shelf.
• Ensure compliance of kitchen hygienic standards policies and procedures and sanitary/safe food handling practices.
• Coordinate and maintain a thorough cleaning schedule of appliances, food preparation, and storage areas.
• Oversee and manage the cleaning and sanitizing of the kitchen area throughout assigned shifts.
• Oversee the disposal of trash and recycling after each shift.
• Oversee the storing and labeling of all food appropriately according to state health and safety regulations.
• Facilitate inspections, meet requirements, and maintain adequate records for licensing and certification.
• Evaluate kitchen maintenance and equipment function on a regular basis.
• Work with the building engineer on monthly, quarterly, and annual inspections for equipment maintenance.
• Conduct monthly inventory of food and supply items.
• Establish, maintain, and oversee contracts with food vendors.
• Support planning and implementation of any special events or activities that involve kitchen service.
• Tally the number of staff, visitor, and volunteer meals and log data into the meal tracker for monthly billing.
• Ensure all housekeeping staff complete the “Daily Cleaning Log” per protocol.
• Maintain and order all cleaning and housekeeping supplies inventory.
• Complete other special duties as assigned by the CEO & DOO.

5. Team Management & Compliance:

• Oversee, mentor, and train all housekeeping staff to follow all regulatory requirements for housekeeping practices.
• Oversee, mentor, and train all dietary aides to follow all regulatory requirements and assist with meal preparation.
• Responsible for creating and maintaining all dietary and housekeeping staff schedules, PTO requests, and approval of timecards bi-weekly.
• In Partnership with HR, complete 90-day performance and annual reviews.
• Review and update all dietary and housekeeping policies and procedures annually.
• Work with the CO and building engineer to conduct monthly house inspections.
• Maintain receipts and invoices to scan to finance folder and approve all invoices via platform.
• Work with the Director of Finance and Operations annually on kitchen and housekeeping budgets.

POSITION REQUIREMENTS

• Must have a Food Safety Manager Certification (ServSafe).
• Registered Dietician (RD) or CDM, CFPP preferred.
• Minimum 2 or more years of supervisory experience.
• Minimum of 3 years of experience in dietary/food service experience.
• Experience in a healthcare setting preferred.
• Valid California driver’s license with a good driving record.
• Experience and demonstrated ability to prepare nutritionally balanced meals for large groups of 25 - 50 people.
• Knowledge of individual dietary needs of various cultures, age groups, and special needs pediatric population.
• Ability and interest in working with people of varied educational, ethnic, age, and socioeconomic backgrounds.
• Ability to work in a setting that includes children who are seriously ill or dying.
• Excellent organization skills, time management skills, and attention to detail.
• Knowledge of MS Office (Word, Excel, & Outlook) required.
• Ability to maintain professionalism & composure in challenging personnel situations.
• Perform other related tasks and responsibilities as required.