Dietary Services Manager

At ScionHealth , we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

Job Summary

Responsible for organizing and directing the overall operation of the Nutrition & Culinary Services food service function in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian / Nutrition & Culinary Services Director, to ensure that quality food service and nutrition care is provided to the patients, employees, and guests.

Essential Functions

Leadership

• Participates in planning and creating the hospital’s strategic plan to achieve the mission and vision of the hospital in collaboration with Registered Dietitian
• Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations.
• Participates in the planning of the department budget.
• Submits capital budget request to CFO.
• Accountable for daily managing of department budget through operational expense management and labor management.
• Manages the department’s financials by maintaining records of department expenditures, daily meal counts, and compiling end of the month financial reports and turn into Administration.
• Develops department schedule to ensure adequate staff to provide services, but within budgeted FTEs.
• Purchases and confirms delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions.
• Inspects arriving shipments, signs invoices / receipts of shipment.
• Manages the stocking and inventory of current food and supplies following proper storage and labeling procedures.
• Performs monthly end-of-the-month physical inventories.
• Participates in the hospital’s Performance Improvement program by conducting, aggregating, trending, and acting on data for key foodservice indicators.
• Annual QAPI department plan is developed with mandatory components. Monthly reports are taken to the hospital committee as per facility policy.
• Monitors quality control in kitchen by assuring quality measure are routinely done; spot checking logs frequently for accuracy of data and conducts weekly kitchen safety / sanitation audits
• Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate; works with other hospital departments to develop survey plan of correction, as needed.
• Serves on various committees as required by company standards, regulations, and / or appointments by immediate supervisor.

Labor Management & Staff Training

Menu Management

Flow of Food Management

Physical Plant Management

Emergency Preparedness Management

Other

Knowledge / Skills / Abilities / Expectations

Pay Range : $33.00-$41.85 / hr.

ScionHealth has a comprehensive benefits package for benefit-eligible employees that includes Medical, Dental, Vision, 401(k), FSA / HSA, Life Insurance, Paid Time Off, and Wellness.

Qualifications

Education (one of these is required)

Licenses / Certification (required)

Experience