Manager, Nutrition at Sutter Health

Красноармейское сельское поселение, Krasnodar Krai, Russia -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

86.53

Posted On

09 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Nutrition, Dietetics, Food Service Management, Regulatory Compliance, Menu Planning, Food Safety, Sanitation, Budget Management, Team Leadership, Communication, Analytical Thinking, Customer Service, Staff Development, Problem Solving, Interpersonal Skills, Time Management

Industry

Medical Practices

Description

We are so glad you are interested in joining Sutter Health! Organization: NCH-Novato Community Hospital Position Overview: Manages dietary service, implements training programs for dietary staff, and assures that established policies and procedures are maintained that govern the provision of dietetic services. Responsibilities include the oversight and provision of safe, satisfying and nutritionally adequate food for patients with appropriate staff, space, equipment and supplies. Oversees human resources activities for the department. Provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization. Ensures compliance with county, state and federal regulations and standards. Ensures patient and customer satisfaction and good public relations are achieved through the safe and efficient uses of resources. Job Description: These Principal Accountabilities, Requirements and Qualifications are not exhaustive, but are merely the most descriptive of the current job. Management reserves the right to revise the job description or require that other tasks be performed when the circumstances of the job change (for example, emergencies, staff changes, workload, or technical development). JOB ACCOUNTABILITIES: Operations • Ensures department procedures and systems are functioning at optimal levels to provide quality nutrition and food services to patients, employees, and visitors. • Writes, revises, and enforces departmental policies and procedures related to food safety, employee safety, and sanitation and infection prevention. • Actively works in support of regulatory compliance assuring facility maintains full accreditation and compliance with State and Federal regulations. Understands specific responsibilities for regulatory compliance in the home department and ensures daily requirements for compliance are met. • Develops and reviews menus, portion sizes and dietary requirements. Revises as necessary considering seasonal, technological and market changes, holidays, etc. • Manages procurement of food and supplies. Strategy/Planning • Defines and measures indicators of quality affecting patient care. Identifies problems, develops corrective actions, and monitors the effectiveness of actions to ensure sustained improvement. • Communicates affiliate, operating unit and system goals to staff, helping staff understand impact on operations and resources. • Participates in planning and implementation of new processes and systems, which will streamline operations • Prepares reports and/or analyses, identifying operational trends and recurrent issues, and recommends and implements course of action. • Develops work standards, sanitation procedures and personal hygiene requirements to conform to regulatory requirements and food handling principles. Financial Management • Manages department finances and ensures all billing, collecting, charging, reporting and proper accounting for all food service revenue/transfer accounts. Develops and maintains adequate safeguards for preventing losses. • Establishes and manages capital and operational budgets to achieve financial targets via effective utilization of personnel, resources and supplies. • Monitors department productivity, ensuring operational challenges are addressed timely. • Reviews financial reports and develops and implements corrective action plans to address unfavorable variances. • Reviews and approves employee expense reimbursements, and billing statements from vendors according to established protocol. People • Provides and fosters an inclusive work environment that encourages staff engagement and collaboration, establishing a culture of teamwork. • Supervises clinical nutrition staff, including dietitians, in performance of duties. • Establishes expectations with all direct reports, holds individuals and work teams accountable • Evaluates staff performance and makes/recommends associated merit increase. Provides constructive feedback, coaching and counseling. Implements disciplinary actions and/or performance improvement plans to achieve desired performance. May work with leadership when major disciplinary action is necessary or in consultation with Human Resources. • Provides opportunities for career development, role expansion, and cross-training. • Implements department orientation and training, ensuring staff meets competency requirements and participates in appropriate education and training programs. • Responds timely to alleged violations of policies, procedures, regulations and standards of conduct by evaluating or initiating investigative procedures. May consult with Human Resources or Compliance to determine appropriate course of action. • Ensures staff maintains current and appropriate professional credentials. • Conducts staff meetings for informative and educational purposes. • Manages assigned staff, makes hiring and termination decisions, and reviews and approves timekeeping records. • Establishes a safe work environment for employees by ensuring safety-related training and equipment maintenance occur regularly and as needed. EDUCATION: Equivalent experience will be accepted in lieu of the required degree or diploma. Bachelor's: Nutrition, Dietetics or Food Service Management or equivalent education/experience CERTIFICATION & LICENSURE: RD-Registered Dietitian Upon Hire OR SS-Serve Save Certified Upon Hire OR CDM-Certified Dietary Manager TYPICAL EXPERIENCE: 8 years recent relevant experience SKILLS AND KNOWLEDGE: Knowledge of food service administration, principles, and practices within a healthcare environment. Knowledge in establishing and implementing work processes, quality and productivity standards and policies and procedures designed to ensure optimal Departmental performance. General knowledge of high volume food production, therapeutic diets and menu planning. Intermediate level of knowledge of all Joint Commission, Title 22/State, federal, and local regulations affecting dietary services Verbal and written communication skills, with the ability to convey concepts and communicate information or issues in a manner that is readily understood by management and employees. Interpersonal skills with the ability to deliver presentations to a variety of audiences. Demonstrates tactical and analytical thinking and planning skills, and is able to develop plan to accomplish objectives, identify obstacles and resolve operational issues. Demonstrates credible leadership presence, with the ability to respond to questions with logic, clarity, calmness and authority; and the ability to motivate and engage others. Ability to use essential software and applications associated with the role’s duties and responsibilities. Understanding of the budgetary process and familiarity with the healthcare financial environment. Organizational and time management skills, with the ability to prioritize multiple projects while delivering quality service and achieving business results. Demonstrates a customer service focus in all decisions and actions. Ability to build and establish effective working partnership with employees, peers and/or leaders to achieve business objectives. PHYSICAL ACTIVITIES AND REQUIREMENTS: See required physical demands, mental components, visual activities & working conditions at the following link: Job Requirements Job Shift: Varied Schedule: Full Time Days of the Week: Variable Weekend Requirements: As Needed Benefits: Yes Unions: No Position Status: Exempt Weekly Hours: 40 Employee Status: Regular Sutter Health is an equal opportunity employer EOE/M/F/Disability/Veterans. Pay Range is $57.69 to $86.53 / hour The salary range for this role may vary above or below the posted range as determined by location. This range has not been adjusted for any specific geographic differential applicable by area where the position may be filled. Compensation takes into account several factors including but not limited to a candidate’s experience, education, skills, licensure and certifications, department equity, training and organizational needs. Base pay is just one piece of the total rewards program offered by Sutter Health. Eligible roles also qualify for a comprehensive benefits package. Working at Sutter Health Sutter Health values and supports the unique talents and strengths that each employee brings to our organization. As a result, you are empowered to apply your passion for healing in innovative ways to care for patients and their families.

Responsibilities

The Manager of Nutrition oversees dietary services, ensuring compliance with regulations and the provision of safe, nutritionally adequate food for patients. This role includes managing staff, developing menus, and maintaining high standards of food safety and sanitation.