Overview:
Rehabilitation Hospital of Northern Indiana
We are seeking a Food Service Manager to join our team of passionate patient caregivers!
As a participating hospital of Ernest Health, we offer robust recognition, wellness, and retention programs. These programs focus to enhance the employees’ work experience, recognize, and celebrate achievements. We also encourage employees to share their work experience through “My Ernest Journey” and through our Engagement Survey, where our approach is “You Spoke, We Listened”. These platforms provide additional avenues for employees to give feedback about their work experience and share what is important to them.
Our hospital offers comprehensive benefits, designed to support your health and financial well-being.
Benefits:
- PPO and High Deductible Medical Plan options
- Flexible Spending and Health Savings Account options available
- Dental and Vision coverage
- 401K with employer matching
- Life insurance
- Short-and-long term disability
Wellness & Work Life Balance:
- Employee Assistance Program
- Wellness Program with quarterly wellness challenges with participation incentives
- Earned Time Off - start accruing vacation time on start date
Qualifications:
Required Skills:
- Minimum two (2) years’ experience in a supervisory capacity in a hospital, skilled nursing care facility, or related medical facility preferred
- Certified Food Protection Manager
- New Mexico: Graduate of a state-approved course that provided 90 or more hours of classroom instruction in food service supervision or graduate of a dietetic technician or dietetic assistant program required in NM. Preferred in all other states.
- South Carolina: Dietitian, Graduate of State approved Dietetic Technician or course of study that meets ADA requirements, Certified Dietary Manager, or 3 years military experience in meal service and management of SC.
Additional Qualifications/Skills:
- Demonstrates an understanding of treatment costs and financial support as they relate to quality and efficiency
- Demonstrates appropriate application of age specific standards, policies procedures and guidelines in assessing nutrition status based on patient ages.
- Demonstrates general computer skills including: data entry, word processing, email, and record management.
- Effective organizational and time management skills.
- Effective written and verbal communication skills.
- Effective leadership skills in delegating, organizing, and educating coworkers and staff.
- Ability to maintain quality and safety standards.
- Ability to maintain proper levels of confidentiality.
- Ability to work closely and professionally with others.
Responsibilities:
Responsible for the overall effectiveness of the Food Service Department to include planning, developing, organizing, and evaluating all aspects of food preparation and service to ensure quality food service. May provide technical guidance in food preparation and service techniques. Integrates the hospital’s mission and “Guiding Principles” into daily practice.