Food And Nutrition Service Manager

2626 Walker Rd.

Chattanooga, TN 37421

423-490-1599

SUMMARY:

The Food and Nutrition Service Manager is responsible for all daily department operations, functions, activities, and training of the food and nutrition partners. She/he is responsible directly to the General Manager of the Food and Nutrition department. In the absence of the General Manager F/N the department managers will direct the department and answer directly to the facility administrator.

QUALIFICATIONS:

• Must have high school diploma or equivalent.

• Must have at least two years of healthcare food and nutrition service experience.

• Certified Dietary Manager certificate or B. S. Degree in management a plus, but not required for position.

• Must have knowledge of food purchasing, staff scheduling, and partner discipline skills.

• Must be able to direct and manage diverse population of employees with limited foodservice knowledge.

• Must have an interest and knowledge of geriatric and nutrition and related situations.

• Must be able to do with patients, co-workers, and family members with tact, courtesy, and effectiveness.

• Must be able to work with other facility partners to meet the goal of patient care as established by the facility and company.

• Must be able to develop a team-oriented approach within the Food and Nutrition Service Department and the facility.

• Above average communication skills, both verbally and written.

• Must have general nutrition knowledge of therapeutic diets.

• Ability to develop task schedules and organize staff to accomplish daily goals is mandatory.

• Must have HACCP knowledge and training.

• Must be flexible with work schedules to meet the needs of the department.

• Customer focused management is essential.

PHYSICAL DEMANDS:

• Able to be on feet standing or walking the majority of the workday.

• Able to lift 50-60 lbs.

• Able to repetitively bend, stoop, squat, and twist.

• Able to carry out fine motor skills and manual dexterity.

• Mental acuity to meet job qualifications.

• Good vision and hearing in order to respond to auditory and visual requests from patients, as well as, able to communicate with staff.

• Able to operate all food service equipment and sanitation equipment.

• Ability to taste and smell food to determine quality and palatability.

• Must be able to withstand heat, cold, and changes in temperature and work in a noisy area with high/low humidity at times.

• No medical problems such as brittle diabetes, uncontrolled seizures, etc., which would endanger self and/or staff and patients.

• Able to work extended work hours is necessary to maintain department.

• Able to function under high stress situations.

RESPONSIBILITIES:

• Schedule, plan, and organize daily work schedules for staff.

• Manage staff to get maximum performance.

• Monitor staff work habits to ensure safety procedures are being followed.

• Handle the hiring, training, and discipline of all partners in the Food and Nutrition Service Department.

• Monitor staff for correct work behavior.

• Coordinate on-the-job training for staff and new partner orientation.

• Work with partners to help develop skills for investment in their careers.

• Set standards and implement food-service systems to meet the guidelines of patient care.

• Order, receive, and store groceries and other food and beverage supplies.

• Maintain sanitary kitchen standards based on HACCP guidelines and corporate guidelines.

• Participate in quality assessment to improve patient food service and environment of care.

• Work with patients and families to meet needs.

• Understand all state and federal regulations in regard to the Food and Nutrition Service Department and environment of care.

• Communicate with nursing and other facility partners to meet patient care needs.

• Create a dining atmosphere and program that focuses on socialization, human dignity, and comfort care.

• Responsible for timely meal service, proper food temperatures, production sheets, and all other kitchen standards set in place by company and GM.

• Supervise all aspects of the Food and Nutrition Service Department including trayline, production, sanitation, delivery service, and dining program.

• Taste, smell, accept or reject food items daily before each trayline.

• Consistently strive to meet budget guidelines for labor and supplies.

• Manages food cost in regard to waste, over/under production, best, and tray waste.

• Maintains portion control, trayline standards, and quality control standards for patient tray service.

• Develops training programs and facilitate staff meeting monthly for all partners.

• Attends all staff meetings and inservices as scheduled and mandated by the facility or department.

• Maintains records and documents as necessary for HACCP and state/federal requirements.

• Notifies maintenance with problems in regard to kitchen equipment and environment.

• Fills in positions as necessary to meet the needs of the department.

• Works with nursing to fill floor stock requisitions, house supplements par levels, and tube feeding supplies.

• Manages retail cafeteria to set standards.

• Conducts inventory of food and supplies quarterly.

• Focuses daily on customer service.

• Monitors dining room to ensure cleanliness throughout the day.

• Presents professional appearance at all times.

• All other tasks and duties necessary to achieve patient care.

• Assuring Resident Safety