About the Job
Enhance your career as a Registered Dietitian by joining our team as the Manager of Food and Nutrition Services for St. Mary's and Sacred Heart Hospitals in Northern Wisconsin.
This position is responsible for the following:
* The overall leadership of food and nutrition services for Sacred Heart Hospital in Tomahawk, WI (14-bed facility) and St. Mary's Hospital (73-bed facility) in Rhinelander, WI
* The provision of quality food service that meets the nutritional needs of patients, visitors, staff and hospital sponsored programs/events.
* The development and implementation of policies and procedures that guide and support the provision of services as well as meets regulatory standards.
* Development of the operational, capital and FTE budgets for areas of responsibility, and the monitoring of productivity on a daily basis.
* The supervision and leadership for approximately 20 Food Service Employees and three Clinical Dietitians.
* This position will also lead the development our room service inpatient food program.
The ideal candidate will have a minimum of three years experience in Health Care Food Service Management either at a Hospital, or long term care facility, and have a Bachelor of Science Degree with a major in food service management or related field. Registered Dietitian required. Room service experience preferred. Strong leadership and familiarity with state and federal regulations is required. We offer an excellent compensation and benefits package!
POSITION SUMMARY:
Responsible for the management and supervision of the Food Service and Nutrition Services departments at both Sacred Heart Hospital and Saint Mary's Hospital. Responsible for providing quality food service that meets the nutritional needs of patients, visitors, staff and hospital sponsored programs/events.
ESSENTIAL JOB FUNCTIONS or RESPONSIBILITIES:
* Plans and serves attractive, appetizing and nutritious meals to all customers in an efficient and cost effective manner adhering to sanitation and safety measures.
- Patient satisfaction surveys
- Direct complaints/compliments
* Directs the provision of medical nutrition therapy by supervising the activities of clinical dietitians including nutrition screening, assessment, monitoring, and education according to established departmental policies. Schedules clinical nutrition staff according to department needs and budgeted hours. Implements and maintains cost control procedures, adhering to budget constraints while guaranteeing quality service.
* Interacts with hospital management, professional staff, and food service staff to promote interdepartmental communication and cooperation and to ensure patient's nutritional needs are met. Attends and participates in interdisciplinary teams and committees. Coordinates staff resources to provide community events and nutrition programs. Collaborates with corporate teams; state and national health care professionals, and professional organizations via information exchange, benchmarking tools, and attendance at professional conferences.
* Participates in leadership development and talent reviews modeled from the organization's leadership behaviors and develops and implements a development plan based on the results.
* Directs the recruiting, interviewing and selection of new staff members. Is responsible for training and orienting new staff members.
* Provides ongoing feedback to staff regarding their performance and annually completes an employee performance assessment for all staff which includes development of goals for the upcoming year and/or education strategies to meet performance needs identified.
* Establish and implements a departmental competency plan for staff and self.
* Develops and Implements policies and procedures that guide and support the provision of services as well as meets regulatory standards.
* Adheres to Corporate and Organizational compliance initiatives.
* Maintains professional growth and development through seminars, workshops and professional affiliations to keep abreast of latest trends in field of expertise.
* Participates both on internal and external teams as appropriate to position.
* Establish and implements a quality improvement program within the department
* Identifies opportunities to improve customer service through the evaluation of customer satisfaction data and responding to customer complaints in a timely fashion.
* Responsible for timely and accurate timekeeping.
* Understands and utilizes the special pay practices appropriately.
* Develops the operational, capital and FTE Budgets for areas of responsibility.
* Administers and monitors budgets and makes adjustments based on operational factors.
* Monitors productivity on a daily basis and makes staffing adjustments based on UOS fluctuation and/or quality and service indicators.
AGE OF PATIENT CARED FOR: Must be knowledgeable of nutrition needs of patients, newborn through geriatric.
* Bachelor of Science degree with a major in food service management or related field.
* Minimum of three years experience in Health Care Food Service Management.
* Room Service experience preferred.
* Registered Dietitian required.
* Must be familiar with state and federal regulations.
* Must possess good organizational and communication skills, both oral and written.
* Demonstrated leadership and administrative experience.
https://min.taleo.net/careersection/10020/jobdetail.ftl?lang=en&job=97402&media_id=14290
This job was posted 30+ days ago, and has expired.
