Job Description
FLSA Employment Status:
Exempt/Salary JOB SUMMARY
Responsible for the direction, coordination and integration of food and nutrition services. Monitors and coordinates activities of workers engaged in preparing and serving nutritious and balanced meals within the therapeutic, cost, and client satisfaction requirements. May track portion and product control and keep up-to-date with current trends and changing standards in the food service industry. Reporting Structure:
Reports to the Chief Support Officer Supervisory Responsibilities:
Dietary staff MINIMUM QUALIFICATION REQUIREMENTS
Education Associate degree in related field with applicable experience required. Bachelor degree in Food Service Management, Nutrition, Finance, Business Management, Healthcare Administration or similar preferred Master's degree, preferred Work Experience Experience in hospital foodservice required, with 3-5 years management experience. Knowledge of foodservice activities and duties, terminology and nomenclature required. Knowledge of commercial cleaning and cleaning management experience. License/Certification Current Certified Dietary Manager (CDM) in lieu of degree, with additional experience Current Tennessee State Registered Dietitian License preferred STANDARD CORE COMPETENCES SKILLS
People/Leadership Customer Services Communications Organization Relations Finance/Business Acumen Diversity and Inclusion Crisis Reduction/Critical Thinking KNOWLEDGE
Quality/Safety Healthcare Laws and Regulatory Agency Standards Conflict Resolution Studer Leadership Principles Employment Laws Human Resources Data Management/Synthesizing Information Technology ABILITIES
The ability to effectively lead others in achieving essential duties The ability to effectively converse and actively listen to others concerning HMC matters BEHAVIOR
Core Values/ Standards of Conduct AIDET/Organizational Expectations Abuse/Neglect of the Adult Patient Abuse/Neglect of the Pediatric Patient Acute Coronary Syndrome/Chest Pain Protocols CC Hand Hygiene JOB SPECIFIC CORE COMPETENCES
Dietary:
Environment of Care Dietary:
Infection Control Dietary:
Patient Rights HCC-Certified Dietary Manager HCC-Certified Dietary Manager Demonstrates the ability to evaluate. Incident/Occurrence Reports SDS Unacceptable Abbreviations Universal Protocol - Time Out ESSENTIAL FUNCTIONS
Uses forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies and equipment (Quality, Finance) Specifies standards and procedure for preparing food (Quality) Prepares cleaning schedules and maintains equipment to ensure food safety (Quality) Manages the preparation and service of special nourishments and supplemental feedings (Quality) Assures that foods are prepared according to production schedules, menus and standardized recipes (Quality) Participates in menu planning including responding to client preferences, substitution lists, therapeutic diets and industry trends (Quality) Ensures proper sanitation and safety practices of staff (Quality) Creates and monitors budgets for cost-effective program (Finance) Manages revenue generating services (Finance) Creates and monitors sales reports, food costs and other reports in cooperation with director (Finance) Creates and manages payroll reports, employee timesheets, HR requests and other necessary payroll functions as needed (Finance, People) Works cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers (People) Recruits, interviews, hires, trains, coaches, evaluates, rewards, disciplines, and when necessary, terminates employees in cooperation with Executive leadership. (People) OTHER DUTIES
Develops job descriptions and job duties for each level of foodservice personnel in cooperation with Executive leader. (People) Completes assigned MDS assessments as needed in cooperation with RD according to federal/state regulations and timeline (Quality) Reviews, revises, and implements in cooperation with the IDT, the client's nutrition assessment and plan of care (People, Quality) Supports Registered Dietitian duties as needed (People) Attends and participates in staff meetings as needed. (People) Works closely with the Employee Engagement Committee to plan and execute employee events throughout the year. (People) PHYSICAL DEMANDS
Prolonged periods of standing and walking Must be able to lift, push, and pull up to 40 pounds during a scheduled work shift. Must be able to see with corrective eye wear Must be able to hear clearly with assistance May be exposed to infectious and contagious diseases Able to handle emergency and/or crisis situations May be required to wear protective equipment as necessary Reaching, stooping, bending, kneeling, and crouching in food preparation area Ability to perform effectively in a stressful and fast-paced environment. Ability to pass all required health and other screening tests including random and reasonable suspicion drug screens. PHYSICAL ABILITIES AND REQUIREMENTS
Activity Occasionally (1-33%) Frequently (34% to 66%) Continuously (67% to 100%) Sitting X Walking X Standing X Bending X Squatting X Climbing X Kneeling X Twisting X Lifting X Carrying X Pushing X I, (Print Name) ________________________________________________________have received a copy of this job description. The following signature indicates that I have read and understand all aspects of the job description, and I assert that I am not aware of any reason that would prevent me from performing all job responsibilities under the conditions described. Further, my signature indicates that, upon accepting employment at HMC, I agree to perform the job duties as listed in this job description and all other duties as required. Employee Signature_________________________________________Date_____________
