Develops programs and standards and manages performance of the delivery and integration of high customer focused and cost effective food services to patients. Translates the department work into operational activities which support business goals. Defines medical nutrition therapy and works in collaboration with RDN staff to meet nutritional care standards and activities to support the medical nutrition needs of the hospital patients. Develops mutually beneficial partnerships with related businesses such as vendors.
- Designs, develops and implements programs, policies and practices to maintain an operation that is effective, of high quality and provides safe food service and which complies with administrative, legal and regulatory requirements. Develops framework for identifying and monitoring biological, chemical and physical hazards that may affect safety of foods (HACCP- Hazard Analysis of Critical Control Points). Meets short and long term financial goals by planning, developing, monitoring, adjusting and evaluating annual budgets for all areas of responsibility. Uses benchmarking data in decision making.
- Manages food production and delivery of patient food services operations. Develops, implements, monitors and reviews the diet therapy program (menu development, food production and delivery of patient meals which are congruent with diet prescriptions) . Identifies, negotiates, evaluates, and is this company's representative for related business partnerships such as vendor partnerships.
- Develops and implements programs to meet customer requests and needs. Identifies and resolves service issues. Designs processes that continually improve service. Manages food and nutrition services department information systems in order to support effective and efficient provision of products and services e.g. Epic. Develops, plans and implements staff education and training. Staff education and training is based on client population needs, and skills assessment of need. Establishes individual staff development and training plans. Monitors progress of skill development.
- Manages culturally diverse workforce with differences in language, education levels, work ethics, values, perceptions regarding sanitation, supervision and service quality. Effectively coordinates human resources with knowledge of legislation related to sexual harassment in the workplace, Americans with Disabilities Act, Family Medical Leave Act and other work-related legislation. Reviews work of staff and prepares performance evaluations. Makes hiring, termination and promotion decisions.
- Defines medical nutrition therapies that are appropriate for specific client populations. Establishes appropriate levels of staffing, considering expertise and experience for specific clinical settings, standards of training, competency evaluation, continuing education, credential regulation and scope of practice issues. Develops and provides advanced nutritional screening and assessment of patients/clients for appropriate nutrition intervention utilizing behavioral and biophysical health parameters. Develops and directs nutritional care plans based on the patients assessment. Care plans are developed in collaboration with other disciplines (interdisciplinary) and families as appropriate to achieve patient care goals and optimal outcomes.
- Minimum two (2) years of food service management.
- Bachelor's degree in dietetics and food and nutrition management.
License, Certification, Registration
- Basic Life Support required at hire
- Dietician Certificate (Washington) required at hire
- Dietary Experience on an Inpatient Unit Required.
- Food service management.
- Clinical RDN.
- Master's degree in dietetics and food and nutrition management.