- Bachelors degree in Dietetics required.
- Masters preferred.
- Five years of health care food and nutrition experience required.
- Systems and database management preferred.
- Registration as a Registered Dietitian is required.
- Certification by the Michigan Department of Public Health, The National Registry of Food Safety Professionals, Certified Food Safety Manager or Servsafe Food Protection Manager Certification is required.
- Organization: Corporate Services
- Department: Support Services - Admin
- Shift: Day Job
- Union Code: Not Applicable
Patient & Retail Information Systems Analyst - Full Time - Detroit - Henry Ford Health
Description
Provides support over patient and retail information systems including menu development, recipe cost analysis and product pricing. Additionally, responsible for hardware and software standardization, implementation, upgrades and maintenance of systems and database for Food and Nutrition Services across the Henry Ford Health enterprise.
PRINCIPLE DUTIES AND RESPONSIBILITIES:
• Manages and supports IS in various functions including the diet office patient database, cash registers, digital monitors, and catering modules.
• Coordinates IS functions with other departments of the organization and outreach clients.
• Supports vendor relationships with the patient and retail information system providers.
• Liaisons with IT team to enhance technology and to provide continuous improvement of patient and retail business processes and technology.
• Maintains IS database and monitors integrity of hardware and software.
• Implements system upgrades in coordination with HFH IT services.
• Provides training and support for all IS users, new and current as upgrades and changes occur.
• Creates and implements education modules and support available to staff in order to operate efficiently.
• In collaboration with culinary team, develops and analyzes menu and recipe development, including seasonal offerings and special items.
• Interfaces with distributor/vendor if product information is needed.
• Coordinates recipe testing site and participants as new items are evaluated. Works in coordination with the system VAT team.
• Costs menu items to ensure we understand budget consequences and appropriate pricing strategy.
• Coordinates with site leadership food production activities, observing methods of food preparation, cooking and sizes of portions to ensure food is prepared in
prescribed manner as new items are unrolled.
• Inspect and ensure foods meet appearance, temperature and palatability standards.
• Must maintain assigned work area and equipment in a clean, orderly and sanitary condition; report equipment needing repair to appropriate personnel.
• Uses data to develop metrics that facilitate decisions to that impact Press Ganey scores.
• Keeps abreast of technologies and new developments in the industry and assists management with strategic roadmap.
• Perform other related duties as required
EDUCATION AND EXPERIENCE:
CERTIFICATIONS/LICENSURES REQUIRED: