Patient Services Manager at Community Regional Medical Center

$83000/yr - $88000/yr

JOB SUMMARY

This position must provide management for everything Patient Services in collaboration with the Clinical Nutrition Manager and the Food Service Director ensuring quality food and genuine service. The Patient Services Manager will direct and assist the preparation and serving of regular meals and therapeutic diets order supplies and maintain area and equipment in sanitary condition and assure the smooth operation with other hospital departments.

ESSENTIAL ACCOUNTABILITIES

Is responsible for supply purchase production and timely service of meals.

Directs and supervises all patient services functions and personnel in collaboration with the Clinical Nutrition Manager and the Food Service Director.

Purchases products from vendors approved by TC and CMC.

Maintains cost records and works to meet budget guidelines.

Hires orients trains counsels disciplines and when appropriate terminates dietary employees.

Schedules work hours and assignments also reviews and checks staff work performance. Is responsible to see that each shift is properly staffed.

Develops job descriptions cleaning schedules and other dietary management tools. Checks in and inventories incoming food and supplies.

Assures that proper storage is available and that handling of supplies complies with current regulatory guidelines.

Processes new diet orders and diet changes when received from nursing service and keeps staff updated.

Plans and assists in preparation and service of holiday and special meals and functions.

Rounds with the patients to promote quality food and genuine service.

Participates in departmental meetings.

Evaluates work performance and gives evaluations to N & D employees.

Maintains the personnel records of the dietary employees in conjunction with the HR department.

Checks trays for accuracy before they are delivered.

Checks diet orders that are received against physicians orders at least once a month. Notify nursing of discrepancy.

Inspects storage areas on a weekly basis for proper temperatures cleanliness and order. Assists in cleaning procedures as needed.

Inspects Dietary Department regularly to ensure that it is safe and sanitary.

Submits written reports to Departments heads and committees as necessary.

Plans and presents in-service education programs for the Dietary Department.

Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary.

Responds to incident reporting intranet systems requests within 24 hours.

Ensures continued compliance with all federal state and local regulations.

Works with Clinical Nutrition Manager and Registered Dietitians to achieve quality food service.

Maintains the security of the N & D Department.

Is responsible for knowing understanding and conveying to other dietary staff personnel the Federal and State rules and regulations regarding dietary requirements and is responsible for their enforcement within the scope of the Dietary Department.

Performs other tasks as necessary and appropriate when assigned.

MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS

KNOWLEDGE OF:

General office standards of dress and behavior

Basic math addition subtraction multiplication division fractions and decimals

Knowledge of special diets limitations and substitutions.

Proficient in Ultipro EPIC (when needed) and Nutrition Management System

Human resources policy and procedure administration.

Safety policies and procedures.

Professional Standards applied to work.

SKILLS IN:

Must be able to read write and understand English.

Must be in good mental and physical condition.

Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary personnel.

Must have basic knowledge of dietetic principles food sanitation and food service operation.

Must be able to work productively with other department heads and personnel and the dietary consultants.

Must enjoy working with patients

LICENSES/CERTIFICATIONS

MINIMUM REQUIRED:

Certified Dietary Manager DTR or RD. Must be enrolled in course within 4 month of hire date and certified within 6 months of hire date.

Serve Safe Certified

Thomas Cuisine is an award-winning privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador carrying out our mission reflecting our values and building relationships while doing the right thing. We seek to make a valuable difference to those we serve- one nutritious meal at a time

REAL Food Genuine Service Enduring Relationships

Required Experience:

Manager