Manager Food-Nutrition Services

CHI; Breckenridge (MN); On-site; USD 60,000 - 80,000; Full time

Job summary

A healthcare organization is seeking a Manager for Food-Nutrition Services to oversee the operational systems and ensure compliance while promoting patient satisfaction. Ideal candidates will possess a degree in Nutrition or related fields and have significant leadership experience. This is a full-time role offering a pay range between $27.77 and $40.27 per hour.

Qualifications

• Bachelor's/Associate degree in a related field or 3 years equivalent experience.
• Minimum 2 years of leadership experience.
• Registered Dietitian or CDM within 24 months.

Responsibilities

• Oversees Food and Nutrition Services team and ensures service excellence.
• Maintains regulatory compliance and infection control practices.
• Manages staffing and operational needs of department.

Skills

Leadership

Communication

Regulatory Compliance

Menu Development

Patient Interaction

Education

Bachelor's degree in Nutrition, Dietetics, Culinary or related field

Associate's degree in Nutrition, Dietetics, Culinary or related field

Job description

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Responsibilities

Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained.

• Directs all patient interactive positions (i.e. dietitians, diet clerks, etc.) and provides for the operational needs of these positions.
• Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices.
• Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessary.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
• Actively collaborates in the process of menu development for patient, cafeteria, and catering services.
• Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual.
• Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.)
• Conducts frequent patient rounding and visitations.
• Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.
• Performs other duties as assigned by the leader.
  
  

Responsibilities

Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained.

Essential Key Responsibilities

• Directs all patient interactive positions (i.e. dietitians, diet clerks, etc.) and provides for the operational needs of these positions.
• Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices.
• Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessary.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
• Actively collaborates in the process of menu development for patient, cafeteria, and catering services.
• Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual.
• Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.)
• Conducts frequent patient rounding and visitations.
• Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.
• Performs other duties as assigned by the leader.
  
  

Qualifications

Bachelor's/Associate degree in Nutrition, Dietetics, Culinary or related field; or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.

Minimum Of Two (2) Years Of Leadership Experience.

Registered Dietitian or CDM within 24 months

ServSafe Food Protection Manager upon hire

ServSafe Allergen (ServSafe Gen) within 60 days

FHP within 30 days

Overview

CHI St. Francis Health is a ministry serving the head of the Red River basin, located in Breckenridge Minnesota, founded by the Franciscan Sisters of Little Falls in 1899. St. Francis is an organization that provides a full continuum of health care services. We promote health, healing and community through works of care and compassion. We are committed to a holistic healing ministry and a quality management philosophy using the St. Francis Core Values for its foundation. Our employees and medical staff take pride in providing innovative and high-quality service in a healing environment. St. Francis Health is a part of CommonSpirit Health, a national health care ministry that shares the following mission, vision, and values.

Pay Range

$27.77 - $40.27 /hour

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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