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    Food and Nutrition Service Manager - Chattanooga, United States - Health Center at Standifer Place

    Health Center at Standifer Place
    Health Center at Standifer Place Chattanooga, United States

    6 days ago

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    Description

    2626 Walker Rd.

    Chattanooga, TN 37421



    SUMMARY:

    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.

    QUALIFICATIONS:

    1. Must have high school diploma or equivalent
    2. Must have at least two years of healthcare food and nutrition service experience
    3. Certified Dietary Manager certificate or B. S. Degree in management a plus, but not required for position
    4. Must have knowledge of food purchasing, staff scheduling, and partner discipline skills
    5. Must be able to direct and manage diverse population of employees with limited foodservice knowledge
    6. Must have an interest and knowledge of geriatric and nutrition and related situations
    7. Must be able to do with patients, co-workers, and family members with tact, courtesy, and effectiveness
    8. Must be able to work with other facility partners to meet the goal of patient care as established by the facility and company
    9. Must be able to develop a team-oriented approach within the Food and Nutrition Service Department and the facility
    10. Above average communication skills, both verbally and written
    11. Must have general nutrition knowledge of therapeutic diets
    12. Ability to develop task schedules and organize staff to accomplish daily goals is mandatory
    13. Must have HACCP knowledge and training
    14. Must be flexible with work schedules to meet the needs of the department
    15. Customer focused management is essential
    PHYSICAL DEMANDS:
    1. Able to be on feet standing or walking the majority of the workday
    2. Able to lift 50-60 lbs
    3. Able to repetitively bend, stoop, squat, and twist
    4. Able to carry out fine motor skills and manual dexterity
    5. Mental acuity to meet job qualifications
    6. Good vision and hearing in order to respond to auditory and visual requests from patients, as well as, able to communicate with staff
    7. Able to operate all food service equipment and sanitation equipment
    8. Ability to taste and smell food to determine quality and palatability
    9. Must be able to withstand heat, cold, and changes in temperature and work in a noisy area with high/low humidity at times
    10. No medical problems such as brittle diabetes, uncontrolled seizures, etc., which would endanger self and/or staff and patients
    11. Able to work extended work hours is necessary to maintain department
    12. Able to function under high stress situations
    RESPONSIBILITIES:
    1. Schedule, plan, and organize daily work schedules for staff
    2. Manage staff to get maximum performance
    3. Monitor staff work habits to ensure safety procedures are being followed
    4. Handle the hiring, training, and discipline of all partners in the Food and Nutrition Service Department
    5. Monitor staff for correct work behavior
    6. Coordinate on-the-job training for staff and new partner orientation
    7. Work with partners to help develop skills for investment in their careers
    8. Set standards and implement food-service systems to meet the guidelines of patient care
    9. Order, receive, and store groceries and other food and beverage supplies
    10. Maintain sanitary kitchen standards based on HACCP guidelines and corporate guidelines
    11. Participate in quality assessment to improve patient food service and environment of care
    12. Work with patients and families to meet needs
    13. Understand all state and federal regulations in regard to the Food and Nutrition Service Department and environment of care
    14. Communicate with nursing and other facility partners to meet patient care needs
    15. Create a dining atmosphere and program that focuses on socialization, human dignity, and comfort care
    16. Responsible for timely meal service, proper food temperatures, production sheets, and all other kitchen standards set in place by company and GM
    17. Supervise all aspects of the Food and Nutrition Service Department including trayline, production, sanitation, delivery service, and dining program
    18. Taste, smell, accept or reject food items daily before each trayline
    19. Consistently strive to meet budget guidelines for labor and supplies
    20. Manages food cost in regard to waste, over/under production, best, and tray waste
    21. Maintains portion control, trayline standards, and quality control standards for patient tray service
    22. Develops training programs and facilitate staff meeting monthly for all partners
    23. Attends all staff meetings and inservices as scheduled and mandated by the facility or department
    24. Maintains records and documents as necessary for HACCP and state/federal requirements
    25. Notifies maintenance with problems in regard to kitchen equipment and environment
    26. Fills in positions as necessary to meet the needs of the department
    27. Works with nursing to fill floor stock requisitions, house supplements par levels, and tube feeding supplies
    28. Manages retail cafeteria to set standards
    29. Conducts inventory of food and supplies quarterly
    30. Focuses daily on customer service
    31. Monitors dining room to ensure cleanliness throughout the day
    32. Presents professional appearance at all times
    33. All other tasks and duties necessary to achieve patient care
    34. Assuring Resident Safety
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