Manager, Patient Food Service

Manages, plans and administers all department activities related to patient food and nutrition services to ensure high quality standards of operations. Ensures compliance with all health codes and safety requirements established by Aurora and regulatory agencies.

Major Responsibilities:

• Manages all operations of the food and nutrition program. Coordinates and controls patient food services to provide excellent service for customers, patients and staff.
• Implements and evaluates test trays, food tasting, portion control and tray line checklist, meal rounds and other programs to ensure high quality meals served at the appropriate temperature. Initiates actions to correct identified problems.
• Monitors the performance of the department through verification and analysis of customer satisfaction and financial reports. Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Recommends or initiates corrective action.
• Coordinates and evaluates patient food service standards to ensure satisfaction with meals and nourishment.
• Develops, implements and monitors education programs for patient services staff.
• Updates and maintains policies, procedures and standards for the provision of optimal, cost effective patient food services.
• Administers diet office activities and electronic diet office system. Oversees the processing of nutrition-care orders, menu correction and communication.
• Ensures compliance with all OSHA regulations and other local, state and federal government regulations.
• Performs human resources responsibilities for staff which include interviewing and selection of new employees, promotions, staff development, performance evaluations, compensation changes, resolution of employee concerns, corrective actions, terminations, and overall employee morale.
• Develops and recommends operating and capital budgets and controls expenditures within approved budget objectives.
• Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business.

Licensure, Registration, and/or Certification Required:

• ServSafe Food Handler certification issued by the National Restaurant Association.

Education Required:

• Bachelor's Degree in Dietetics or related field.

Experience Required:

• Typically requires 5 years of experience in food service management and operations, including preparation and distribution of food and culinary arts. Includes 1 year of supervisory experience in managing of staff, budgets and multiple food service functions.

Knowledge, Skills & Abilities Required:

• Excellent verbal and written communication skills, and demonstrable basic math skills.
• Exposure to and understanding of basic managerial skills.
• Strong aptitude in human resource management.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.