KRMC Dietary Services Manager

Bryan Health; Kearney (NE); On-site; USD 60,000 - 80,000; Full time

Job summary

Bryan Health in Nebraska seeks a Nutrition & Dining Services Supervisor to oversee all aspects of food production, presentation and service at designated locations for patients, visitors and staff.

Responsibilities include menu planning, purchasing, inventory, budgeting and staff development, while ensuring regulatory compliance and exceptional patient and customer satisfaction. ServSafe certification is required and a CDM preferred; a degree in nutrition or related field is desirable.

Qualifications

• High School diploma or equivalent with 4 years in dietary services.
• Associate's degree with 2 years of dietary services experience.
• Bachelor's degree in nutrition science, food and nutrition, hospitality or related field.

Responsibilities

• Directs daily operations of food production at a designated NDS location, including menu planning, purchasing, ordering, inventory and food preparation.
• Oversees the departmental budgetary procedure to ensure proper operational and capital planning, resource use, and fiscal controls.
• Hires, trains, supervising, coaching, mentoring, retaining and evaluating staff.
• Develops and maintains clinical nutrition workflows and practices while maximizing efficiency.
• Develops and updates nutrition policies in compliance with local, state, and federal regulations.
• Communicates and collaborates with other departments to provide unified dining services.

Skills

Leadership

Staff Training

Operations Management

Budgeting

Customer Service

Education

Bachelor's degree in nutrition science or related field

Associate's degree in related field

High School diploma or equivalent with 4 years dietary services experience

Job description

Supervises all aspects of food production, presentation and service at a designated Nutrition & Dining Services (NDS)

Location(s) for patients, retail, physicians, dining, and catering services. Ensures departmental goals are met, regulatory standards are adhered to, and patient/customer satisfaction is continuously upheld. Serves as a technical expert and trainer for nutrition staff at the designated location and is responsible for the day-to-day oversight of retail, physicians lounge and catering services. Manages all aspects of operations from purchasing to budget. Implement business practices to uphold Bryan mission, vision and beliefs. Creates processes and opportunities for employee growth to meet departmental goals and provide exceptional patient/customer service. Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, visitors and employees. Participates in customer satisfaction improvement activities.

1. Commits to the KRMC mission, vision, values and goals and consistently demonstrates our core values.

2. Oversees the departmental budgetary procedure to ensure proper operational and capital planning, appropriate and efficient use of resources, and consistent compliance to budgetary and fiscal controls.

3. Directs daily operations of food production at a designated NDS location, including menu planning, purchasing, ordering, inventory and food preparation; ensures employees have appropriate equipment, inventory and resources to perform their work and meet goals and deadlines.

4. Communicates and administers hospital personnel policies and procedures to staff on a consistent basis; remains accessible, visible and approachable to employees.

5. Responsible for hiring, training, supervising, coaching, mentoring, retaining and evaluating of staff.

6. Develops and maintains clinical nutrition workflows and practice expectations while maximizing efficiency for areas of responsibility.

7. Develops and encourages original approaches to problem identification, evaluation and solutions; responds to problems/opportunities to improve care and/or practice.

8. Develop short range and long-range department projects and/or improvement opportunities.

9. Develops and updates nutrition policies to be in compliance with local, state, and federal regulations

10. Performs routine sanitation audits of nutrition servicesdepartment patient food preparation areas.

11. Responds to all external and internal customer service concerns in a timely manner.

12. Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.

13. Participates in and/or leads meetings, committees, strategic planning and lean projects as assigned.

EDUCATION AND EXPERIENCE:

High School diploma or equivalent required with four (4) years in dietary services required, preferably in a hospital food service department, OR Associate's degree and two (2) years of experience in dietary services required, preferably in a hospital food service department, OR Bachelor's degree in nutrition science, food and nutrition, hospitality or related field required.

OTHER CREDENTIALS / CERTIFICATIONS:

ServSafe certification required. Certification as a Certified Dietary Manager (CDM) preferred. Additional culinary training or certification desired.