Mgr Childrens Nutri Svcs

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor's degree in Nutrition or related field.

2. Must have Monongalia County Food handler Card.

3. Monongalia County Board of Health Managers Training within 30 days of hire.

EXPERIENCE:

1. Three (3) years supervisory/management experience in a healthcare and or nutrition patient services setting.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor's degree in Nutrition or related field that qualifies for licensure registration.

2. Current Monongalia County Board of Health Managers Training Course Certificate.

EXPERIENCE:

1. Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as an RD or DTR; If an RD or RD eligible obtains licensure through the West Virginia Board of Licensed Dietitians within 1 month of hire date. Provisional licensure accepted for registration eligible applicants (if newly graduated or relocated from another state).

2. Six (6) years supervisory experience in a healthcare nutrition patient services setting.

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Conducts tray checks on tray line and staff audits assuring that patients receive high quality food service, follows diets (including portion control) diet appropriate foods, excellent customer service (address errors making corrections) and timely meal service (deliver 45 minutes after ordering) working with Nursing to support performance improvement.

2. Oversees training of all Nutrition Care Associates on standards of delivery and patient interaction and call center start. Monitors staff performance for customer service, room service standards and diet accuracy and knowledge including meal rounds on patients. Monitors patient satisfaction, posts results and responds appropriately driving improvements in satisfaction scores.

3. Responsible for maintaining the appearance, safety and sanitation of the patient services including dish machine temperatures, retail and INR areas (including nutrition centers) ensuring all food, paper and chemicals are stored properlyreviewing sanitation inspections and follows through with corrective action.

4. Ensures all HACCP requirements are met including all food receiving, storing, production and distribution. Adherence to all regulatory standards are meet including no critical violations on health department inspections and a passing score for all other regulatory agencies.

5. Monitor all computer and software systems for accurate functioning including VST, Temp Trax, Cbord, USFood order entry, Timeless and any other software system obtained and used within the responsibility of Nutrition Services.

6. Documents orientation and training of new employees, conducts performance reviews for employees according to hospital policy. Maintains competency of staff through cross training and in-services. Annually evaluates competencies to ensure compliance.

7. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.

8. Works as a team with department and hospital management to achieve goals for quality, financial (including data for patient counts, floor stock and nourishments) and performance improvement and staffing plans.

9. Develops and/or updates policies related to patient food services; work with nursing and other departments as appropriate.

10. Follows appropriate corrective action according to hospital policy and the Collective Bargaining Agreement.

11. Adheres to the Academy of Nutrition and Dietetics Infant and Pediatric Feedings Guidelines for Preparation of Human Milk and Formula in Healthcare Facilities for Infant Nutrition Room (INR) feeding preparation distribution.

12. Adherence to the Academy of Nutrition and Dietetics Diet Manual for all patient feeding in coordination with the Clinical Nutrition Manager.

13. Work with culinary staff to maintain quality of and develop new menu items for patient meal service, retail food services and specialty menu items such as birthdays and special occasion meals or menu items.

14. Maintains retail operations utilizing Cbord for retail financial management monitoring sales, cash handling financial reporting. Also utilizes Spectrio for menu board displays and building any retail menu changes within this system.

15. Monitors and maintains cash handling policies, cash security and balancing of cash supplies audits as defined by policy.

16. Accurately determines food and labor cost to determine selling price of food and beverages, utilizing a 40% food cost.

17. Responsible for meeting or exceeding all budgets for expenses, labor as well as any retail sales financial goals.

18. Conducts employee meetings for patient services and retail staff for communication needs and maintain employee satisfaction and staff input on performance improvement for all areas of food service responsibilities.

19. Maintain all Starbucks standards in accordance with Starbucks policies and procedures for training, processes, displays, cleanliness, job routines and product quality.

PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1 Ability to stand for various periods of time.

2. Occasionally pushes a patient tray cart (250lbs), lifts cases of food or supplies (up to 50lbs), or assists in the kitchen.

WORKING ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Daily deadline pressure.

2. Interaction with patients.

3. Often noisy, hot and cold environment.

SKILLS AND ABILITIES:

1. Proficient in Excel and Word; comfortable learning new computer applications.

2. A high level of interpersonal skills and poise to deal with customers, patients and employees of all ages.

3. Good verbal and written communication skills.

4. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.