Site: The General Hospital Corporation

Job Summary
Responsible for managing the patient menu selection and service operation. Responsibilities include managing the day-to-day operation of meal service on all in-patient units. This includes passing patient menus, checking diet compliance and the fulfillment of patient and staff requests on the floors. Responsibilities include planning and implementing the systems used to distribute the patient menus for their meal choices and staffing the units to perform this function, Responsible for maintaining all equipment in the patient galleys. Functions as part of the Patient Food Service Management team with responsibilities for all daily needs of the patient food service operation.
• Manages the patient food service operation from start to finish including patient meal selection, tray delivery and recovery
• Responsible for overseeing the interaction and communication between the patient and NFS
• Interviews, hires, orients, trains, evaluates, disciplines, and terminates personnel. Recommends staff for promotions, transfers.
• Plans appropriate staffing levels to meet operational standards.
• Maintains operational and policy manuals; maintains training manuals for use by staff in unit pantries.
• Monitors quality assurance program, work performance standards, sanitation procedures and personnel hygiene/food handling requirements consistent with JCAHO, OSHA, institution, local, state, and federal regulations.
• Assists with the development of standards governing patient menu and service quality.
• Conducts inspections of food preparation, serving areas, equipment, and storage facilities.
• Observes the appearance and personal habits of staff to detect deviations and/or violations of current health regulations and takes corrective action.
• Maintains close working relationship with clinical dietitians to meet the changing needs of the patient population relative to nutritional care.
• Develop and implement Continuous Quality Improvement program to routinely monitor our policies and procedures and adopt policy and procedural changes that will increase quality of programs based on findings.
• Applies principles of Process Improvement to address efficiency and effectiveness in unit.
• Monitors all activities related to food service in-patient care areas.
• Provides instruction, guidance, and leadership to Dietetic Interns during the Patient Food Service rotation. Plans work/training schedule and evaluates their performance and projects.
• Responds to problem/inquiries made by patients, employees, staff, and other departments, resolves issues. Serves as department resource person on food preparation matters in assigned areas.
• Attends meetings and participates on various committees, including RN orientation, Surveillance Rounds, Customer Service Meal Rounds, DEEP Meetings, etc.
• Maintains a current awareness of food production trends through professional journals and/or affiliations.
• Works cooperatively with other units in the department to optimize food service to patients.
• Maintains strong and open communication with nursing staff.
• Visits patients and performs service recovery.
• Manages issues with creative problem-solving answers through data collection, fact finding and assessment.
• Participates in development of unit budget; manages operations to meet financial goals.
• Responsible for upkeep and proper functioning of all galleys and galley equipment.
• Oversees all units of Patient Food Service as necessary. Ensures staffing, food safety, food quality, patient service and sanitation.
• Performs all other duties as assigned.

Qualifications

Education
Bachelor's Degree required

Can this role accept experience in lieu of a degree?
No

Licenses and Credentials

Registered Dietitian Preferred

Experience

Preferred:

• Minimum of 2 years in a supervisory function, preferably in food service
• Two years healthcare food service experience

Knowledge, Skills and Abilities
- Knowledgeable of food safety principles and practices.
- Knowledgeable with basic food preparation techniques, such as cutting, chopping, and measuring ingredients.
- Strong leadership abilities, including the ability to inspire and motivate a team, delegate tasks, and provide constructive feedback.
- Understanding of financial management principles, such as budgeting, cost control, and inventory management.
- Exceptional customer service skills.
- Effective communication skills to understand customer orders, interact with team members, and follow instructions from supervisors.

- Demonstrates ability to communicate, both written and oral to a diverse group

of patient, colleagues, and other health care professionals.

- Demonstrates the ability to prioritize work with limited resources.

- Demonstrates the ability to make decisions which achieve optimal outcomes

for patients.

- Demonstrates leadership within the group to define goals and leads the group

through the change process to achieve these goals.

- Works with minimal supervision

Additional Job Details (if applicable)

Physical Requirements

• Standing Frequently (34-66%)
• Walking Frequently (34-66%)
• Sitting Occasionally (3-33%)
• Lifting Occasionally (3-33%) 35lbs+ (w/assisted device)
• Carrying Occasionally (3-33%) 35lbs+ (w/assisted device)
• Pushing Occasionally (3-33%)
• Pulling Occasionally (3-33%)
• Climbing Occasionally (3-33%)
• Balancing Frequently (34-66%)
• Stooping Occasionally (3-33%)
• Kneeling Occasionally (3-33%)
• Crouching Occasionally (3-33%)
• Crawling Occasionally (3-33%)
• Reaching Occasionally (3-33%)
• Gross Manipulation (Handling) Frequently (34-66%)
• Fine Manipulation (Fingering) Frequently (34-66%)
• Feeling Constantly (67-100%)
• Foot Use Rarely (Less than 2%)
• Vision - Far Constantly (67-100%)
• Vision - Near Constantly (67-100%)
• Talking Constantly (67-100%)
• Hearing Constantly (67-100%)
• Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day)
• Able to lift heavy loads and push carts up to a maximum of 20 lbs (40% of time).
• May work in a hot and noisy environment, small, busy units.
• Environment may be busy and hectic with frequent interruptions
• Protective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others.
• Able to work in environment where temperature may fluctuate widely.
• Able to wear N95 mask when required

Remote Type

Onsite

Work Location

273 Charles Street

Scheduled Weekly Hours

40

Employee Type

Regular

Work Shift

Rotating (United States of America)

Pay Range
$70,990.40 - $103,230.40/Annual

Grade
7