Manager Patient Services Food & Nutrition (Full Time, Days)

The hiring establishment is a healthcare facility specializing in providing comprehensive food and nutrition services tailored to meet the dietary and wellness needs of patients. This facility operates a room-service food delivery model which includes a patient call center, tray line assembly, and tray delivery system. The organization is committed to maintaining high standards of hygiene, quality, and service excellence in patient food service, closely following federal, state, and institutional safety regulations to ensure the wellbeing of patients and their families. The healthcare provider is known for fostering a patient-centric environment and they aim to deliver food in a manner that is both appealing and healthy, supporting clinical nutrition goals and overall patient satisfaction.

The role advertised is a Management position within the Food and Nutrition Services department. The successful candidate will have the critical responsibility of planning, organizing, and directing a diverse team within the room-service food operation. This encompasses supervising the call center that manages patient meal orders, overseeing the assembly of meal trays, and ensuring timely delivery of meals to patients. The position demands a leadership approach that focuses on employee engagement and striving for excellence in patient and family satisfaction outcomes.

Key responsibilities of the role include training and scheduling staff, hiring and performance evaluation, and proactively resolving staff concerns. The manager will take ownership of the operational structure to ensure compliance with regulatory standards and food safety protocols such as the ServeSafe guidelines. Use of technological tools like the CBORD application for patient meal ordering and Clarivia software for scheduling is part of the daily oversight to promote accuracy and efficiency. Another critical aspect is conducting quality assurance audits like test tray evaluations, random tray audits, and patient visitations to monitor satisfaction and operational effectiveness.

In addition to managing food quality and service, this position involves developing staff through ongoing training and mentoring, improving processes that enhance customer experience, and controlling costs through process improvements and waste reduction initiatives. The role requires ensuring menus are nutritionally sound and aligned with dietary principles while collaborating with other food and nutrition managers.

This professional role targets candidates with a Bachelor’s degree in Nutrition, Hospitality Services, Culinary Arts, Hotel Management, Business Administration, or a related field. Candidates must hold or obtain ServSafe certification shortly after hire and possess 4 to 7 years of experience within healthcare food service settings. Preferred qualifications include fluency in Spanish, Certified Dietary Manager certification, proficiency in Microsoft Office Excel, scheduling software, and experience with Clarivia software. Strong leadership, communication, and analytical skills, along with knowledge of DNV and ACHA standards and federal/state cleanliness and sanitation regulations, are essential.

This opportunity is ideal for a dedicated leader who values high-quality patient service, regulatory compliance, and employee development in a healthcare food service environment, offering a professional job status and the chance to impact hospital food service delivery positively.