Manager, Patient Food Services

Full-Time

601 Children's Lane

Management/Leadership

Days

• This Patient Food Services Manager job posting is for a Full-time, Permanent position with Metz Culinary Management, with the role stationed at Children's Hospital of The King's Daughters. Seeking a strong customer service personality with experience in a healthcare setting. A strong culinary background is a plus! Average workday is Monday through Friday 7AM to 5PM. Works every 4th weekend.

• GENERAL SUMMARY

• The Manager, Patient Services is responsible for supervising a variety of duties pertaining to the patient service and trayline delivery systems. Major responsibilities include the maintenance of proper staffing of diet office/trayline/Host/ess employees, maintenance of corrective action procedures and evaluations. The manager ensures that patient satisfaction scores are maintained or exceeded for current year; that proper service recovery procedures are in place as necessary; that food and physical safety and sanitation of the diet office and trayline areas is maintained; and that positive and professional working relationships are fostered both intra and interdepartmentally. Reports to departmental leadership.

• ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures patient confidentiality; follows HIPAA guidelines.

• Observes compliance to established standards of practice; TJC, OSHA, State/Federal/County guidelines.

• Communicates effectively with patients, visitors and co-workers and subordinates.

• Ensures that proper service recovery procedures are followed whenever patient service staff interacts with others; smiling, making eye contact, announcing self and greeting guests and patients.

• Educates staff on diet principles and product knowledge.

• Ensures accuracy and diet compliance of patient menus on a paper menu system or computer menu system.

• Conducts audits and takes action appropriately pending results.

• Prepares necessary data for budget in area of responsibility.

• Writes and manages staff schedule appropriately; manages overtime and shortages.

• Orients and coordinates training of new patient service employees. Appropriately follows up with development and addresses skill level at appropriate intervals.

• Maintains or exceeds patient satisfaction scores for defined period.

• Reports concerns to Clinical Nutrition Manager or appropriate dietitian.

• Understands basic principles of therapeutic diets and/or acknowledges location of resources available when clarification of diet is needed.

• Suggests/implements new programs to increase patient satisfaction scores as necessary.

• Maintains proper HACCP and temperature and taste documentation as appropriate.

• Monitors and verifies changes in diet orders or prescriptions.

• Corrects menus for patients on specialized diet based on established guidelines and individualizes menus as needed.

• Maintains clean, neat and orderly diet office and trayline.

• Assists in conducting regular in-services as needed.

• Acts as liaison between nursing units and the Nutrition Services Department.

• Ensures that all hospital and departmental policies and procedures are followed including but not limited to infection control.

• Maintains personnel records and appropriately/timely counseling per attendance policy and procedure.

• Performs competencies on staff reporting to position.

• Demonstrates yearly competencies.

• Demonstrates creative thinking by suggesting alternative procedures to workflow or possible areas of improvement to general manager.

• Readily takes on additional tasks/duties as assigned.

• LICENSES AND/OR CERTIFICATIONS

• Required Licenses and/or Certifications

• Registration as a CDM/CFPP certification required if not a Registered Dietitian or Dietetic Technician.

• Preferred Licenses and/or Certifications

• ServSafe certification and menu planning software preferred.

• MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS

• Required Education and Experience

• High School diploma equivalent required.

• A minimum of three-five years' patient services experience directly related to the duties specified in the healthcare environment is required.

• Strong catering experience required.

• Required Knowledge, Skills and Abilities

• Ability to navigate EMR system.

• Ability to communicate effectively and clearly.

• Ability to manage budget responsibilities effectively.

• Must be able to follow and give written and verbal instructions.

• Must have an extensive understanding of diet principles; and understand food preparation and cooking methods.

• Must possess the ability to comprehend and guide others in understanding guest service principles as they relate to patient service and the flow of the operation.

• Ability to supervise and train associates, to include organizing, prioritizing and scheduling work assignments is required.

• Professional appearance must be always maintained.

• WORKING CONDITIONS

• Normal office environment with little exposure to excessive noise, dust, temperature and the like.

• PHYSICAL REQUIREMENTS

• Click here to view physical requirements