Plans, directs and coordinates the activities of the Food Service Department in accordance with the facility's mission and vision, to provide quality nutrition and food services to patients, visitors and staff. Establishes policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety, staffing and staff development.
Attends professional meetings and conferences to keep informed of current practices and trends in the field of dietetic, nutrition and food service. Attends system wide meetings and leads system working groups as needed.
Determines quality and quantity of food required plans and prepares age appropriate master menus, supervises the planning of menus for therapeutic diets and control food costs. Ensures inspection readiness at all times.
Establishes and maintain rapport with medical, nursing and other departments so as to coordinate effective and efficient dietary services and activities.
Ensures the preparation of job descriptions and qualifications, performance evaluations, organizational charts and emergency preparedness, infection control and facility manuals reviewing all phases of the development operations.
Promotes a climate for collaboration, coaches and counsels and celebrates departmental success with the team. Reviews records and reports of number of meals, nutritional analysis of meals, costs of raw food, labor, supplies and inventories
Oversees food production, clinical nutrition and service programs as well as departmental personnel involved. Oversees the following: Interviews applicants for employment Orients and evaluates employees on a regular basis according to prescribed guidelines. Terminates employees according to standard procedures as required. Provides in-services and continuing education opportunities for the facility's dietary staff.
Continuously asses and reviews department performance and facility change procedures to improve services, simplify work flow, assure compliance with regulatory requirements, promote efficient operations and improve the performance of the department to meet customer needs and improve healthcare outcomes.
Leads the clinical nutrition efforts as appropriate. Maintains electronic food and nutrition management tools accurately at all times. Makes frequent inspections of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed.
Oversees the preparation of work schedules, vacation schedules, maintains records of tardiness and absenteeism. Prepares departmental budget on annual basis. Attends department head, safety, infection control and other hospital meets as directed.
Equivalent combination of education/experience HS Diploma/GED Required. 7 years relevant food/nutrition experience required 6 years relevant leadership experience required.
Must be able to accommodate flexible scheduling including weekends and holidays. Good oral/written communication skills
Licensure, Certifications, and Clearances:
American dietetic association registration or eligibility and or dietary managers certification is preferred. ServSafe certification required within 6 months of hire. Servsafe Certified
UPMC is an equal opportunity employer. Minority/Veterans/Disability
University Of Pittsburgh Medical Center