Manager Nutritional Services - Production

Overview

Baylor St. Luke's Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care neuroscience oncology transplantation and more. Our team's efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment our new McNair Campus is designed around the human experience-modeled on evidence-based practices for the safety of patients visitors staff and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care research and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve.

The Manager Nutritional Services is responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of the staff.

Responsibilities

• Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices.
• Maintains communication with staff and customers regarding the level of services they receive from nutrition services staff and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.
• Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
• Actively collaborates in the process of menu development for patient, cafeteria, and catering services. Participates in hospital committees as indicated by the department policies and standard operating procedures.

Core Competencies:

Managing People, Projects or Tasks

Manages collaboratively and coaches others to achieve optimal performance; delegates effectively; praises/rewards contributions; defines clear roles and responsibilities; sets goals and leads initiatives; adjusts plans as necessary.

Patient and Customer Focus

Ensuring that the patient/customer perspective is a driving force behind our actions and business decisions; crafting and implementing service practices that meet patients'/customers' and own organization's needs. (Focus also includes internal and external customers.)

Empowerment and Delegation

Sharing authority and responsibility with others to move decision making and accountability downward through the organization enabling individuals to stretch their capabilities and accomplish the business unit's strategic priorities.

Building Trust

Interacting with others in a way that gives them confidence in one's intentions and those of the organization.

Leading through Mission, Vision and Values:

Keeping the organization's mission, vision and values at the forefront of associate decision making and action

Technical Competence

Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position; shares knowledge; sets or contributes to the Company's direction within area of expertise.

Conflict Maanagement

Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level; ability to apply this understanding appropriately to diverse situations.

Functional Competency:

Kitchen Management

Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements.

Supplier Evaluations and Certifications

Knowledge of supplier selection and evaluation standards, processes and methods; ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners.

Food Preparation

Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals.

Budgeting

Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget.

Food & Nutrition Services

Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection services.

Food Distribution

Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets.

Qualifications

Required Experience & Education:

Minimum of two (2) years of hospital nutrition management experience.

Bachelor's degree in Nutrition, Dietetics or related field; or Associates of Arts degree with five (5) years of job related experience in lieu of the BA degree.

Required Licensure & Certification:

Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required. If not currently certified, certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications.

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