Patient Dining Services Leader (Flexible Schedule)

Harris Health; Houston (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Harris Health in Houston seeks a Patient Services Manager to plan, administer, and direct all unit activities related to patient food service to ensure high quality operation and safety for patients and staff.

The role requires a Bachelor's or equivalent in Food Science or Nutrition, a Certified Dietary Manager, and experience in clinical nutrition and large hospital food service; strong communication and computer skills are essential.

Qualifications

• Bachelor's Degree in Food Science or Nutrition and Certified Dietary Manager with two years' clinical nutrition and food service experience.
• Or Associate of Arts in Food Services Technology/Management, Dietetics or related field with four years' relevant experience.
• License & Certifications: Food Manager's Certificate.
• Two years' management experience in patient food and nutrition service in a large hospital; FDA Food Code knowledge; experience with electronic food service software preferred.
• Communication skills include strong verbal, writing, and public speaking abilities; proficiency in MS Word and MS Excel.

Responsibilities

• Plan, administer, direct and control all unit activities related to patient food service to ensure high quality standards.
• Ensure compliance with Harris Health System policies, procedures and regulatory agencies; maintain patient and employee safety.
• Implement an effective nutrition program to sustain high patient and employee satisfaction scores.

Education

Bachelor's Degree in Food Science or Nutrition

Certified Dietary Manager

Associate of Arts in Food Services Technology/Management, Dietetics or related field

Tools

MS Word

MS Excel

PC

Job description

Harris Health in Houston seeks a Patient Services Manager to plan, administer, and direct all unit activities related to patient food service to ensure high quality operation and safety for patients and staff.

The role requires a Bachelor's or equivalent in Food Science or Nutrition, a Certified Dietary Manager, and experience in clinical nutrition and large hospital food service; strong communication and computer skills are essential.