POSITION/JOB SUMMARY:

Responsible for the daily operations of foodservice department, according to facility policy and procedures and federal/ state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment.

FLSA Status: Exempt, Monday-Friday with occasional weekends.

ESSENTIAL FUNCTIONS

Operations Management

• Recruit, interview, hire, train, coach, evaluate, reward, discipline, and when necessary, terminate employees.
• Develop job descriptions and job duties for each level of food service personnel.
• Develop work schedules to ensure adequate staff¬ to cover each shift.
• Create and monitor budgets for a cost-effective program.
• Manage revenue-generating services.
• Use forecasts, food waste records, inventory, and equipment records to plan the purchase of food, supplies, and equipment.
• Justify improvements in the department design and layout.
• Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers.
• Food service Management
• Specify standards and procedures for preparing food.
• Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends.
• Inspect meals and ensure that standards for appearance, palatability, temperature, and serving times are met.
• Manage the preparation and service of special nourishments and supplemental feedings.
• Assure that foods are prepared according to production schedules, menus, and standardized recipes. 

Food Safety

• Assure safe receiving, storage, preparation, and service of food.
• Protect food in all phases of preparation, holding, service, cooking, and transportation, using HACCP Guidelines.
• Prepare cleaning schedules and maintain equipment to ensure food safety.
• Ensure proper sanitation and safety practices of staff. 

Assist Registered Dietitian with Nutrition and Medical Nutrition Therapy

• Process new diet orders and diet changes; keep diet cards updated.
• Complete the assigned MDS section according to required timeline
• Determine client diet needs and develop appropriate dietary plans in cooperation with RD and in compliance with physicians’ orders.
• Review plan of care related to nutritional status; document concerns that can be resolved, improved, or addressed to improve client’s nutritional status and eating function.
• Review, revise, and implement, in cooperation with the IDT, the client’s nutrition assessment and plan of care.
• Monitoring of residents’ intakes, weight, skin and labs to determine those at nutritional risk.
• Developing interventions for residents with nutritional risk. Support registered dietitian duties as needed. 

STANDARD REQUIREMENTS

• Supports the Mission, Vision and Values at Johnson Memorial Health Services.
• Is knowledgeable of patient and resident rights and ensures an atmosphere which allows for the privacy, dignity, and well-being of all patients and residents in a safe, secure environment.
• Supports, cooperates with, and implements specific procedures and programs for:
  • Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.
  • Confidentiality of all data, including patient, resident, employee, and operations data.
  • Quality assurance and compliance with all regulatory requirements.
  • Compliance with current law and policy to provide a work environment free from any sort of harassment and all illegal and discriminatory behavior.
• Supports and participates in common teamwork:
  • Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction including appropriate judgment.
  • Uses tactful, appropriate communications in sensitive and emotional situations.
  • Follow up as appropriate with supervisor, co-workers, patients, or residents regarding reported complaints, problems, and/or concerns.
  • Promotes positive public relations with patients, residents, family members and guests.
  • Completes requirements for in-service and annual training, acceptable attendance, uniform dress codes including personal hygiene, and other work duties as assigned.

QUALIFICATIONS

• Graduate of Dietary Manager’s Program or must complete within 12 months.
• Successful completion of the Certified Dietary Manager exam or must complete within 12 months.
• 2-yr or 4-yr food service program (preferred)
• Two years’ experience in food service management (preferred)
• Prior experience in healthcare food service (preferred)

Benefits Offered for 48+ hours (.6 FTE)

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Flexible Spending (FSA)
• Health Savings (HSA)
• Supplemental Insurances
• Retirement (401a/457 Plan) 
• Paid Time Off 
• Employee Sick & Safety Leave
• Extended Illness Bank

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

JHMS is committed to the full inclusion of all qualified individuals. As part of this commitment. JHMS will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed, please contact the Human Resources Department.