Food Service Patient Care Manager

This is a non-clinical management position with limited direct interaction with frontline staff. The role focuses on regulatory compliance quality improvement policy management and menu development and management within the department.

The position is responsible for supporting departmental regulatory readiness developing and monitoring quality improvement initiatives maintaining policies and procedures and overseeing menu development and management. Responsibilities also include assisting with end-of-month data collection maintaining emergency management supplies and supporting departmental preparedness activities.

The position works collaboratively with other members of the management team and serves as a liaison between the clinical dietitians and the Food Service Department to ensure effective communication coordination and alignment of departmental processes.

Key Responsibilities:

• • Ensure departmental compliance with applicable regulatory and accreditation requirements.
  • Develop implement and monitor quality improvement measures.
  • Manage and maintain departmental policies and procedures.
  • Coordinate menu development maintenance and updates.
  • Assist with end-of-month data collection reporting and analysis.
  • Maintain and monitor emergency management supplies and resources.
  • Serve as a liaison between clinical dietitians and Food Service.
  • Collaborate effectively with members of the management team on departmental initiatives and operational priorities.
  • Support continuous improvement efforts related to food service processes quality and regulatory compliance.
  • Maintain appropriate documentation and records to support regulatory and operational requirements.

QUALIFICATIONS:

• Bachelors degree in Nutrition and Dietetics preferred or Bachelors degree in related field
• Must be a registered Dietitian and licensed by the State of Florida or be Certified Dietary Manager eligible
• 3 years experience in healthcare setting
• 2 years supervisory experience in food service

Salary Range: Minimum 27.85/hour - Maximum 44.57/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount salary discussions will occur during candidate screening calls before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment where we embrace and celebrate our differences where all employees feel valued contribute to our mission of serving the community and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race color religion sex sexual orientation gender identity and expression age national origin mental or physical disability genetic information veteran status or any other status protected by federal state or local law.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.