Manager Food Services

Following a major expansion Holy Cross Hospital Jordan Valleys capacity tripled now housing 171 beds to serve our growing community. We have invested substantially in advanced technology and state-of-the-art equipment which has attracted our top-notch medical staff and a team of highly skilled nurses. Our entire hospital team is dedicated to providing expert care in a warm family-friendly environment. We are a Level III Trauma center STEMI Cardiac receiving center and certified stroke treatment center. Our employees are continually prepared accountable inspired and ensure compliance with the highest levels of quality care and patient safety standards. Recently given the Womens Choice Award for Americas 100 Best Hospitals Emergency Care we are the only designated trauma center west of I-15 in the Salt Lake Valley.

You have a purpose unique talents and now is the time to embrace it live it and put it to work. We value incredible people with incredible skills but your commitment to a greater cause is something we value even more. This is the heartbeat of our organization and your time will be spent in a supportive team environment with resources to help you flourish and leaders who care about your success.

Responsible to maintain and administer established department operational systems provide for the operational needs of staff and to contribute to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained.

1. Directs all patient interactive positions (i.e. dietitians (if applicable) diet clerks etc.) and provides for the operational needs of these positions. Maintains regulatory compliance (including TJC CMS state specific department of health etc.) and infection control practices.
2. Maintains communication with patients staff and customers regarding the level of services they receive from FNS staff and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessary.
3. Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload respecting changing priorities in daily operations. Recruits hires and manages performance of staff.
4. Actively collaborates in the process of menu development for patient cafeteria and catering services. Assists with managing facility diet manual as well as patient diet and nutritional analysis compliance with the diet manual. Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC Quality and P&T committees.)
5. Conducts frequent patient rounding and visitations.
6. Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.
7. Performs other duties as assigned by leader.

In addition to bringing humankindness to the workplace each day qualified candidates will need the following:

• Minimum of two (2) years of leadership experience.
• Bachelors/Associate degree in Nutrition Dietetics Culinary or related field;
  or Three (3) years of equivalent combination of education and
  foodservice-related experience in lieu of the Bachelors degree.
• Certified Dietary Manager (CDM) or Registered Dietitian. If not currently certified
  certification (CDM) to be obtained within 24 months of hire; unless otherwise
  required by State or local health code. Current certification as a ServSafe Food
  Protection Manager and ServSafe Allergen Certifications. Certification must be
  obtained within 60 days of hire; unless otherwise required by state or local health
  code.

Physical Requirements -Medium Work - (Exert up to 50lbs force occasionally and/or up to 20lbs frequently and/or up to 10lbs constantly)