Registered Dietician, Assistant Food Service Director

Overview

Compensation: $70,000 - $75,000 annual salary (US Dollars)
The pay listed is the salary range for this position. Any specific offer will vary based on the successful applicant’s education, experience, skills, abilities, geographic location, and alignment with market data. You may be eligible to participate in a Company incentive or bonus program

Benefits: ABM offers a comprehensive benefits package.  For information about ABM’s benefits, visit ABM Employee Benefits | Staff & Management

Responsibilities

Food and Nutrition Services Management

• Manages and provides guidance for Food and Nutrition Services Department
• Initiates and maintains positive relationships with co-workers/associates in an effort to build a strong team. Communicates with Director of Clinical Nutrition, Food and Nutrition Services Director and staff members to ensure high quality food service for our patients.
• Develops, facilitates, and monitors the process for customer service and patient satisfaction improvement initiatives and suggests new methods that lead to better service. Identifies and implements changes as needed to ensure continual improvement in patient services to meet the department’s patient satisfaction goal.
• Ensures all policies and procedures for Patient Food Service are implemented and maintained. Including proper operation of IT systems, e.g. DFM.
• Completes all required ABM Healthcare Support Services weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format.
• Develops/coaches department associates to ensure fullest potential is reached by providing feedback, suggesting ways for them to improve skills or build relations with peers, hospital staff, patients and customers.
• Promotes and drives departmental TQM/Customer Service initiatives; makes rounds with patients to assess if their meal service expectations are being met and implement service recovery as needed.
• Proactively report pertinent feedback to FNS Director in a timely manner.
• Directs staff on the proper of all supplies/equipment within the patient services area; notifies maintenance of equipment in need of repair and/or works with outside contractor; take corrective action as needed until equipment operable.
• Work in conjunction with buyer to order food, supplies and equipment as needed, staying within budget.
• Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
• Follows Universal Precautions/Infection Control Procedures.
• Demonstrates understanding of HIPAA Privacy Act; maintains confidentiality of patient information.
• Actively participates in customer service improvement initiatives and suggest new methods that lead to better service.
• Works closely with Executive Chef to ensure continuous communication regarding the menu, costs and availability of products for the patient services operation.
• Develops and implements cleaning schedules, completes sanitation inspections and develops reports for FNS Director.
• Ensures temperature records for food, coolers and freezers are completed and filled per policy and procedure.
• Develops Patient Services staff schedules within budgeted master schedule. Monitors staffing daily ensuring all positions are filled; moves staff/adjust schedules as needed to maintain service.
• Documents employee report offs and reports occurrences to FNS Director.
• Demonstrates ability to work and complete all job tasks for all kitchen and tray assembly positions, especially the automated operation (DFM); works in absence of staff to maintain services, if needed.
• Assists in hiring and training new employees – interviews candidates for Patient Services positions.
• Ensures that all food items are visually inspected and tasted prior to the start of each meal patient meal service; ensures proper action is taken if any items found to be below standard.
• Conducts daily shift huddles with patient services staff. Verifies all food temperatures, portioning and placement of items on trays.
• Monitors tray assembly (tray line) operation, food production, sanitation and safety; identifies problems and directs staff to corrective action to resolve and prevent reoccurrences.
• Ensures all opened/leftover food is stored properly.
• Is able to lead the department in the absence of the FNS Director.
• Participates in budgeting for cost of food, supplies and capital equipment.
• Ensures department and annual facility training programs are completed within given timeframes; conducts in-service training with patient services team.
• Assists with maintaining employee files, time and attendance records and corrective action process; aware of and enforces all HR procedures as noted in employee personnel manual.
• Participates in annual performance evaluation process for all patient service staff ensuring reviews are completed per facility guidelines and time frames.
• Takes responsibility for self-development – supports a learning environment.
• Attends outside educational seminars pertinent to patient satisfaction and service as well as regulatory issues.
• Reports to work on time, requests time off in advance, follows ABM Healthcare Support vacation and attendance policies and procedures guidelines.
• Participates in facility community service events or does volunteer work in community.
• Completes other duties as assigned by Food and Nutrition Services Director.
• Actualizes the ABM Healthcare Support Services Mission, Vision and Value statements.
• Maintains professional behavior consistent with the role, as well as maintain composure in difficult interpersonal situations.
• Knows who all their customers are and initiates and maintains positive relationships with them; promotes a customer service mindset at all times with both internal and external customers. Responds to all requests from the customers with a can-do attitude. Follows up on requests with a sense of urgency.

REPORTING RELATIONSHIPS:

· Reports directly to and receives direction from the Food and Nutrition Services Director.

· Works cooperatively with peers on the Food and Nutrition Services team, ABM Healthcare Support FNS Management Team and Regional Directors of Operations (RDO).

· Directs hourly associates and supervisors on the day-to-day activities of the operation.

Qualifications

POSITION REQUIREMENTS:

Education/Training: 

Required: Bachelor’s Degree

License(s): 

Required: Registered Dietitian

Preferred: Completion of ServSafe® Sanitation Certification Course preferred.

Job Knowledge/Experience Required:

· Three to five years supervisor/management work experience in a food service/healthcare environment. 

· Remains current concerning sanitation guidelines.

Language/Writing/Communication Requirements:

· Verbal and interpersonal skills necessary to interact effectively with co-workers and vendors. 

· Able to communicate effectively in both written and verbal formats. 

· This position requires the use of telephone and email throughout the day. 

· Able to accurately review and process data and attend to detail.

The company has reviewed this job description to ensure that essential functions and basic duties have been included. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills, and abilities.  Additional functions and requirements may be assigned by supervisors as deemed appropriate.