MANAGER

Pay:

Salary $70,000.00 - $90,000.00 / year DOE

Benefits: Medical, Dental, vision & 403b Retirement

Schedule:

Normal Working Days/hours Monday - Friday FT

Description:

Plans, directs, and supervises all dietary and related food services functions. Develops, manages, and maintains diet and menu planning (both therapeutic and non-therapeutic) following Dietitian recommendations. Supervises the proper storage and preparation of food supplies and equipment and the maintenance of food service areas according to sanitation standards. Plans and monitors departmental budget. Prepares recipes and menus following Dietitian recommendations.

Responsibilities:

• Directs and Supervises all Dietary service functions and personnel by assigning duties and instructs personnel.

• Provides professional guidance and consultation directly to Food Service -department and appropriate staff members.

• Purchases and inventories all food and supplies.

• Checks incoming food and supplies and directs storage thereof.

• Maintains inventory system and regularly checks storage areas for stock levels of staple items.

• Contributes to helping to achieve the hospital’s goal of Customer Service.

• Contributes to helping achieve the hospital’s goal of Financial Stability with preparation of budget and capital equipment requests.

• Holds himself/herself accountable for complying with the hospital policies.

• Develops and implements the departmental quality control and quality assurance programs.

• Assures there is a mechanism to process diet changes from nursing units. Check in the CPSI system to be sure menus for patients on special diets or with dietary restrictions comply with physicians’ orders; plans meals accordingly, using standard recipes for food preparation.

• Develops, reviews and revises all  established Dietary standards and policies of the institution.

• Develops menus for each month and has them ready for the staff a week prior to the start of the month. Ensure the menu is posted monthly for all staff to see via the intranet.

• Assumes duties of cook, baker, and tray setter as required.

• Manages personnel activities within the department and evaluates work performances annually.

• Provides performance feedback to his/her staff on a regular basis.

• Other duties as assigned.

• Must have a Bachelor of Science Degree in Food Services or be a Certified Dietary Manager

• Two or more years’ experience as dietary manager (or similar position) in health care setting

• Prefer 4 yrs. experience in health care food service industry.

• Must have current Food Handlers Permit for Washington State.

• Exceptional communication, time management, and organization skills required.