Food & Nutrition Services Manager presso Weiser Memorial Hospital

Description

Weiser Memorial Hospital--rated as one of Idaho's best places to work--is hiring for a Food & Nutrition Services Manager. The Food & Nutrition Services Manager directs and coordinates activities of kitchen workers preparing and cooking foods for hospital patients, personnel, and visitors. The Manager will be responsible for the supervision of the retail, catering, and patient food service areas. This position is ultimately responsible for compliance with all Federal and State regulations, hospital policies, and quality standards. This role has several touchpoints within and outside of the organization, making collaboration, professionalism, and customer services critical in every interaction. This is a full-time, benefits-eligible position. 

Weiser Memorial Hospital, a PERSI employer, offers a competitive benefits package in addition to continuing education and professional development opportunities. Benefits include, but are not limited to: 

• Idaho State Retirement (PERSI)
• 401(k)
• Medical, dental, and vision insurance plans
• Discounted medical services
• Medical and dependent care savings plans
• Guaranteed life insurance
• Employee Assistance Program
• Voluntary Air St. Luke's Membership

Weiser Memorial Hospital participates in eVerify and is an Equal Opportunity Employer. 

Weiser, ID, is located in Western Idaho, minutes away from I-84 and offers a lower cost of living than the national average, including nearby Boise. Weiser is well-known for its many rivers, access to outdoor recreational areas, and as the host of the annual National Old-time Fiddlers' Contest & Festival.  

Responsibilities: 

• Manages Food and Nutrition Services personnel and changes assignments as needed to ensure patient satisfaction. Communicates well with all members of the Food and Nutrition Services staff, nursing, and all other departments within the Hospital. Schedules staff as appropriate.
• Exercises discretion and independent judgment with respect to matters of significance.
• Manages dish room procedures ensuring that proper techniques are utilized and that established procedures and standards are maintained.
• Coordinates the assembly of patient and guest meals. Checks all meals for accuracy and quality. Ensures the timely set up of patient trays.
• Performs basic nutrition screening, documentation, and education.
• Ensures cleaning and sanitation requirements are maintained. Assures scheduled and assigned cleaning is completed. Maintains work area in a clean, neat, and orderly manner. Adheres to physical and food safety practices and procedure.
• Complies with all local, state, and Federal regulations, HACCP requirements as well as FNS Department policies and procedures. Ensure all HACCP temperature logs are maintained.
• Establish and maintain effective inventory, purchasing, and food storage procedures.
• Follow recipes and prepare food in accordance with standards.
• Adhere to budget guidelines in regard to labor, food costs, and other expenses and meets department goals.
• Performs any or all of the duties in the kitchen, tray line, cafeteria and dishrooms as required by staffing problems.
• Responsible for cash handling and safe procedures.
• Ensures infection control practices are always maintained.
• Assist in interviewing and hiring; conducts performance evaluations; recommends corrective actions as appropriate and assists with problem solving.
• Responsible for the orientation and education of staff. Conducts in-services for staff.
• Initiates and implements new retail products and theme promotions in retail. Contributes new ideas and completes projects in a timely manner.
• Establish and monitor Quality Performance Improvement (QPI).
• Exhibits a positive and helpful attitude at all times.
• Serve as a role model and mentor to FNS staff. Works closely with staff and delegates work to staff members as needed.
• Performs other duties as assigned. Accepts assignments based on patient census.

Requirements

• High school graduate or equivalent.
• Five (5) years previous experience in Food and Nutrition Services and/or supervisory experience are required.
• Previous hospital and food service experience required.
• Excellent communication skills.
• Ability and willingness to exhibit behaviors consistent with principles for service excellence.