Food and Nutrition Service Manager

The Health Care Center At Standifer Place - Chattanooga, TN

Chattanooga, TN

Nursing and Residential Care Facilities

About the position

The Food and Nutrition Service Manager is responsible for all daily department operations, functions, activities, and training of the food and nutrition partners. She/he is responsible directly to the General Manager of the Food and Nutrition department. In the absence of the General Manager F/N the department managers will direct the department and answer directly to the facility administrator.

Responsibilities

• Schedule, plan, and organize daily work schedules for staff.
• Manage staff to get maximum performance.
• Monitor staff work habits to ensure safety procedures are being followed.
• Handle the hiring, training, and discipline of all partners in the Food and Nutrition Service Department.
• Monitor staff for correct work behavior.
• Coordinate on-the-job training for staff and new partner orientation.
• Work with partners to help develop skills for investment in their careers.
• Set standards and implement food-service systems to meet the guidelines of patient care.
• Order, receive, and store groceries and other food and beverage supplies.
• Maintain sanitary kitchen standards based on HACCP guidelines and corporate guidelines.
• Participate in quality assessment to improve patient food service and environment of care.
• Work with patients and families to meet needs.
• Understand all state and federal regulations in regard to the Food and Nutrition Service Department and environment of care.
• Communicate with nursing and other facility partners to meet patient care needs.
• Create a dining atmosphere and program that focuses on socialization, human dignity, and comfort care.
• Responsible for timely meal service, proper food temperatures, production sheets, and all other kitchen standards set in place by company and GM.
• Supervise all aspects of the Food and Nutrition Service Department including trayline, production, sanitation, delivery service, and dining program.
• Taste, smell, accept or reject food items daily before each trayline.
• Consistently strive to meet budget guidelines for labor and supplies.
• Manages food cost in regard to waste, over/under production, best, and tray waste.
• Maintains portion control, trayline standards, and quality control standards for patient tray service.
• Develops training programs and facilitate staff meeting monthly for all partners.
• Attends all staff meetings and inservices as scheduled and mandated by the facility or department.
• Maintains records and documents as necessary for HACCP and state/federal requirements.
• Notifies maintenance with problems in regard to kitchen equipment and environment.
• Fills in positions as necessary to meet the needs of the department.
• Works with nursing to fill floor stock requisitions, house supplements par levels, and tube feeding supplies.
• Manages retail cafeteria to set standards.
• Conducts inventory of food and supplies quarterly.
• Focuses daily on customer service.
• Monitors dining room to ensure cleanliness throughout the day.
• Presents professional appearance at all times.
• All other tasks and duties necessary to achieve patient care.
• Assuring Resident Safety

Requirements

• Must have high school diploma or equivalent.
• Must have at least two years of healthcare food and nutrition service experience.
• Certified Dietary Manager certificate or B. S. Degree in management a plus, but not required for position.
• Must have knowledge of food purchasing, staff scheduling, and partner discipline skills.
• Must be able to direct and manage diverse population of employees with limited foodservice knowledge.
• Must have an interest and knowledge of geriatric and nutrition and related situations.
• Must be able to do with patients, co-workers, and family members with tact, courtesy, and effectiveness.
• Must be able to work with other facility partners to meet the goal of patient care as established by the facility and company.
• Must be able to develop a team-oriented approach within the Food and Nutrition Service Department and the facility.
• Above average communication skills, both verbally and written.
• Must have general nutrition knowledge of therapeutic diets.
• Ability to develop task schedules and organize staff to accomplish daily goals is mandatory.
• Must have HACCP knowledge and training.
• Must be flexible with work schedules to meet the needs of the department.
• Customer focused management is essential.

Nice-to-haves

• Certified Dietary Manager certificate or B. S. Degree in management