the JOB TITLE:  Nutritional Services Manager                DEPARTMENT:  Nutritional Services

 

JOB RELATIONSHIPS

Responsible to:                               Chief Operating Officer

Responsible for:                             Nutritional Services Team Members

Interrelationships:                          Works cooperatively with all hospital departments, medical staff, and visitors

JOB SUMMARY

Oversees the Nutritional Services Department and all related food service activities.  Directs and supervises kitchen service activities and the delivery of food to the patients.  Implements established procedures and methods for all kitchen service units.

JOB QUALIFICATIONS

 

Experience:                Sufficient previous managerial experience in food service administration

 

Education:                  High School or equivalent required

                                   Bachelor's Degree preferred

 

Req. Cert./                  CDM Certification or Equivalent Experience

Registration:              

 

Essential                     Moderate physical effort (lift/carry up to 25 lbs)

Functions:                  Occasional prolonged standing/walking

                                   Occasionally lifts supplies/equipment

                                   Occasional reaching, stooping, bending, kneeling, crouching

                                   (This list is not exhaustive and may be supplemented as

                                   necessary.)

 

Typical                       Exposed to varying degrees of kitchen elements

Working                     May be exposed to/occasionally exposed to patient elements

Conditions:                May be exposed to/occasionally exposed to heat, wetness, and/or odors in kitchen

                                   (This list is not exhaustive and may be supplemented as necessary.)

 

 

JOB DUTIES  (This list may not include all of the duties assigned.)

 

1. Selects, trains/orients, and assigns department staff. 
2. Develops standards of performance, evaluates performance, and initiates or makes recommendations for personnel actions.
3. Develops department goals and objectives, and establishes and implements policies and procedures for department operation.
4. Develops and recommends department operating budget and ensures that department operates within budget.
5. Directs the preparation and maintenance of department reports.  Prepares periodic reports for top management, as required.
6. Ensures that food preparation areas are maintained in accordance with hospital policy and sanitation standards.
7. Establishes policy, plans, and directs the activities of the Food Service Department for patients, employees and visitors to ensure delivery of quality nutrition and food services.
8. Provides overall guidance and direction in dietary planning and planning of daily menus including regular and therapeutic diets.
9. Oversees the storage and preparation of patients', employees', and visitors' food.
10. Oversees the procurement of foods and supplies from vendors and suppliers.
11. Coordinates loading, delivery, and pickup of food carts on schedule.
12. Directs maintenance of departmental facilities, equipment, supplies, and materials in a condition to promote efficiency, health, comfort, and safety of patients and staff.
13. Cooperates with the Finance Department in billing, collecting, charging, reporting, and proper accounting for revenues from the sale of meals and in developing and maintaining adequate safeguards for preventing losses.
14. Plans and organizes food services for events being held at outside locations, i.e. employee picnics, holiday parties, etc.
15. Enhances professional growth and development through participation in educational programs, current literature, in-service meetings, and workshops.Participates in administrative staff meetings, attends other meetings, and serves on committees as required.

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