Assists in planning, organizing, and coordinating the activities of the department. Supervises employees  in the patient food preparation, meal service, dish room areas, cafe, room service call center, and oversees the provision of medical nutrition therapy to hospitalized patients from the community..  Embodies the Memorial Health System Values of Safety, Integrity, Quality, and Stewardship that support our mission, vision, and values.

Education:

• Bachelor’s degree in Food and Nutrition, Hospitality/Restaurant Management, or related field and two years foodservice supervisory experience; Or five years progressive management experience in food service operations required.
• Graduate of an Accredited Internship or Coordinate Program recognized through the Academy of Nutrition and Dietetics preferred
• Master’s Degree in Dietetics or Dietetics related field preferred.

Licensure/Certification/Registry:

• Must obtain an American National Standards Institute (ANSI) accredited “Certified Food Protection Manager (CFPM) certification within 30 days after employment. Additionally, employee must complete allergen training using an approved “Allergen Awareness” training program within 30 days after employment. Certificate of course completion must be provided and kept at the establishment.
• Registered Dietitian Nutritionist recognized through the Commission on Dietetic Registration and Licensed Dietitian Nutrition through the Illinois Department of Financial and Professional Regulation preferred.
• Certified dietary manager preferred.
• If applicable, must possess a valid Illinois driver’s license and must be deemed an acceptable driver in accordance with the MHS Fleet Safety Policy (five-year MVR will be required). Must be able to operate automatic shift vehicle.

Experience:

• Experience in healthcare food service preferred.
• One Year experience as a Registered Dietitian preferred.

Other Knowledge/Skills/Abilities:

• Demonstrate proficiency in clinical skills for patients in various age categories including infancy, adolescents, adults, and geriatrics.
• Maintains high level of competency and professional development related to Food & Nutrition trends, research, policy, certifications, and standards of practice.

1. Supervises Food & Nutrition and Clinical Nutrition employees and directs operations including medical nutrition therapy, food production, food distribution and storage, cafe services, ware washing activities, and room service call center operators while ensuring compliance with regulatory agencies.

2. Interviews and hires employees.

3. Direct activities of patient food distribution, including service and delivery of meal trays, late, trays, bulk nourishments, special feedings and nourishments throughout the day, and handling of patient diet orders and menu selections.

4. Responsible for monthly and daily scheduling of employees under their supervision including scheduling of days off, vacations, holidays and ensuring the work is appropriately organized. Measures productivity and determines staffing needs to meet standards of care.

5. Embodies the Memorial Health System Values of Safety, Integrity, Quality, and Stewardship that support our mission, vision.

6. Complete performance evaluations of employees under their supervision.

7. Takes appropriate disciplinary actions and recommends termination when necessary.

8. Assists in maintaining food quality standards daily.

9. Provides oversight in the development of educational materials. Provide training and orientation for employees under their supervision. Oversee the supervised learning experience for dietetic interns and students.

10. Develop and provide education to the hospital and the community in order to promote a culture that values nutrition services.

11. Actively participates in quality control activities including compiling data for reports and identifying/solving problems.

12. Responsible for implementing the opening and/or closing procedures for the cafe and/or food service areas ensuring appropriate security measures are taken.

13. Maintain effective communications with clinical nutrition staff.

14. Maintain department sanitation and safety standards ensuring that cleaning schedules are followed, and food handled properly.

15. Revises or develops procedures for the efficient operation of the department.

16. Utilize the Nutrition Care Process as recommended by the Academy of Nutrition and Dietetics and in accordance with hospital and system policies.

17. As needed, provided nutrition counseling and/or education to patients and/or caregivers based on assessment of individual learning needs.

18. Responsible for the maintenance and evaluation of the adult formularies.

19. Maintains an effective interpersonal relationship with all members of the management team and staff.

20. Accountable for controlling cash systems in the cafe.

21. Assist in the planning of general and modified diet menus, considering such factors as variety, regulatory requirements, seasonality, availability, regional food preferences, nutritional and caloric content, food costs, equipment and staffing, and disaster preparedness. Participates in the development of new menu items and participates in the testing for new food products and menu items.

22. Assists in supervising catering functions and staff when necessary.

23. Coordinates equipment repairs as indicated and recommends equipment replacement as indicated.

24. Builds and maintains relationships with vendors as indicated.

25. Provides input to support department budget writing.

26. Responds to the department electronic temperature monitoring system and troubleshoots related equipment malfunctions.

27. Provides coverage for department leaders in other areas as needed.

28. Performs other related work as required or requested.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job.  Incumbents may be requested to perform tasks other than those specifically presented in this description.