Manager Nutritional Svcs-Production Job at St Joseph Health
Overview
Since 1936 CHI St. Joseph Health has been caring for the communities of Bryan College Station Brenham Hearne Navasota Caldwell and Madisonville. With the area’s only Level II Trauma Center the first Joint Commission certified Primary Stroke Center and the first accredited Chest Pain Center in the Brazos Valley CHI St. Joseph Health is a leader in critical care and the largest provider of cardiovascular care in the region.As an integrated healthcare system CHI St. Joseph Health includes a comprehensive network of over 100 employed providers including primary care physicians specialists and advanced practice clinicians. Our network includes more than 30 ambulatory clinics featuring primary care a freestanding Emergency Room Express Clinics and imaging and diagnostic services.As an active member of the Brazos Valley CHI St. Joseph Health is a leader in providing compassionate care as well as addressing the overall health of the community. We continuously work to assess unique needs and create plans that respond to those needs in an effort to build a healthier community.
Responsibilities
Job Summary
Budgeting
Qualifications
Qualifications
Pay Range
$29.02 - $42.08 /hour
Since 1936 CHI St. Joseph Health has been caring for the communities of Bryan College Station Brenham Hearne Navasota Caldwell and Madisonville. With the area’s only Level II Trauma Center the first Joint Commission certified Primary Stroke Center and the first accredited Chest Pain Center in the Brazos Valley CHI St. Joseph Health is a leader in critical care and the largest provider of cardiovascular care in the region.As an integrated healthcare system CHI St. Joseph Health includes a comprehensive network of over 100 employed providers including primary care physicians specialists and advanced practice clinicians. Our network includes more than 30 ambulatory clinics featuring primary care a freestanding Emergency Room Express Clinics and imaging and diagnostic services.As an active member of the Brazos Valley CHI St. Joseph Health is a leader in providing compassionate care as well as addressing the overall health of the community. We continuously work to assess unique needs and create plans that respond to those needs in an effort to build a healthier community.
Responsibilities
Job Summary
Responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of staff.- Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices. Maintains communication with staff and customers regarding the level of services they receive nutrition services staff and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.
- 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.
- Actively collaborates in the process of menu development for patient, cafeteria, and catering services.
- Participates in hospital committees as indicated by the department policies and standard operating procedures.
- Manages collaboratively and coaches others to achieve optimal performance; delegates effectively; praises/rewards contributions; defines clear roles and responsibilities; sets goals and leads initiatives; adjusts plans as necessary.
- Ensuring that the patient/customer perspective is a driving force behind our actions and business decisions; crafting and implementing service practices that meet patients'/customers' and own organization’s needs. (Focus also includes internal and external customers.)
- Sharing authority and responsibility with others to move decision making and accountability downward through the organization enabling individuals to stretch their capabilities and accomplish the business unit’s strategic priorities.
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Interacting with others in a way that gives them confidence in one’s intentions and those of the organization.
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Keeping the organization’s mission, vision and values at the forefront of associate decision making and action.
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Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position; shares knowledge; sets or contributes to the Company’s direction within area of expertise.
- Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level; ability to apply this understanding appropriately to diverse situations.
- Interacting with others in a way that gives them confidence in one’s intentions and those of the organization.
- Keeping the organization’s mission, vision and values at the forefront of associate decision making and action.
- Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position; shares knowledge; sets or contributes to the Company’s direction within area of expertise.
- Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level; ability to apply this understanding appropriately to diverse situations.
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Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements.Supplier Evaluations and Certification
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Knowledge of supplier selection and evaluation standards, processes and methods; ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners.
Kitchen Management - Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements. Supplier Evaluations and Certification
- Knowledge of supplier selection and evaluation standards, processes and methods; ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners.
- Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals.
Budgeting
- Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget.
Food
and Nutrition Services
- Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection services.
Food Distribution
- Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets.
Qualifications
Qualifications
- Minimum of two (2) years of hospital nutrition management experience.
- Bachelor's degree in Nutrition, Dietetics or related field; or Associates of Arts degree with five (5) years of job related experience in lieu of the BA degree.
- Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required if they are the highest ranking leader at the facility. If not currently certified, certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications.
Pay Range
$29.02 - $42.08 /hour
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