Food & Nutrition Service Director - MBH at Methodist Behavioral Hospital

Responsibilities:

Operate the MFH food service departments within budgetary guidelines, while maintaining, or exceeding hospitality and service standards for all aspects of foodservice.

Plan and develop operating budget working within hospital guidelines.

Plan and execute department operating plans according to budgetary guidelines.

Ensure compliance with all federal, state, and local regulatory agencies.

Responsible for the human resources management of the food service program.

Follow therapeutic diets.

Consult with physician, registered dietitian and other health care personnel to determine nutritional needs and diet restrictions of patients.

Assist in formulating menus for therapeutic diets.

Inspect meals served for conformance to prescribed diets and for standards of palatability and appearance.

Instruct patients and their families on therapeutic diets as needed.

Coordinate with Registered Dietitian to develop, review and implement departmental Policies & Procedures

Conduct and document education to Nutritional Services staff on food preparation, safety and sanitation a minimum of annually.

Comply with Safety and Program Procedures. Practice according to safety and infection control policies.

Establish effective relationships with other department heads and communicate information regarding new developments and trends in food service.

Direct department production control system and procedures within agency policy and procedures and within budgetary guidelines.

Ensure that all special dietary needs are met as they pertain to patient needs and healthcare guidelines.

Manage department purchasing program in an efficient and effective manner; authorize suppliers; establish procedures for receiving food, supplies and proper storage, etc..

Conduct internal quality improvement audits on all aspects of food service on an ongoing basis as directed by hospital standards.

Collect and report Quality Assurance and Performance Improvement Committee metrics.

Co-chair Wellness Committee and implements suggestions.

Direct department safety and loss prevention program; monitor adherence to safety rules and regulations and take remedial action when necessary.

Regularly monitor department performance; prepare departmental reports as needed.

Train food service workers in cost control techniques and methods of performing effective and safe foodservice.

Responsible for inventory control and establishing efficient and effective inventory control systems.

Ensure adequate and effective orientation and training of all food service employees and their job-specific duties.

Supervise and evaluate all food service employees by providing ongoing, timely feedback.

Ensure that all employees in the food service department meet or exceed standards of appearance, monitor sanitation of department, hygiene and health standards of personnel.

Maintain and protect the confidentiality of patient and employee information at all times.

Perform other duties as assigned by supervisor.

Qualifications:

· Certified Dietary Manager or Dietetic Technician Registered

· Good communication skills

· Experience in commercial food service production.

· Ability to work independently and supervise others.

· Knowledgeable of State and Federal Health requirements for food production.

· Ability to provide food service to patients, employees, and the public which meets or exceed UMBH hospitality and service standards.

· Proficient in Microsoft outlook, Microsoft Word, and Microsoft Excel.

Flu shot is mandatory and required for all positions (subject only to qualified exemptions).

Job descriptions are not intended, nor should be construed, to be all-inclusive lists of all responsibilities, skills, efforts or working conditions associated with a job. While this job description is intended to be an accurate reflection of the job requirements, management reserves the right to modify, add or remove duties from particular jobs and to assign other duties as necessary.

Level One - Full Access: Ongoing regular access to PHI of all forms while the employee is on duty and performing within the scope of his or her job as defined by the employee's job description, and Policy and Procedure. "Such access must be for cause, consistent with job responsibilities and related to patients, claims, audits, reviews and other legitimate business purposes." (e.g. Physicians, nurses and other clinicians)