Manager, Food and Nutrition

Department:

11903 Advocate Christ Medical Center - Food and Nutrition

Status:

Full time

Benefits Eligible:

Yes

Hours Per Week:

40

Schedule Details/Additional Information:

Schedule varies. Ranges from 6:00a.m - 9:00p.m. Must be able to work all shifts included weekends when need. Have experience working within patient service, catering, and retail. Children's hospital experience is preferred.

Major Responsibilities: All areas of responsibility are effectively managed to ensure provision of high quality products and services to our customers 1) Monitors that nutritional screening information is obtained, evaluated, and utilized in formulating a patients nutritional care plan. 2) Monitors that patients’ menus are checked and corrected against formulated meal patterns and/or diet orders 3) Monitors that the items on the patients’ trays are consistent with the patient’s medical record, in accordance with departmental standards 4) Monitors that patients are educated regarding long term nutritional care through individual discussion and group classes 5) Monitors that nutritional assessments are performed in accordance with departmental standards 6) Maintains department records, reports, and files as required 7) Monitors process of trayline assembly, delivery and temperature of patient foods on trayline to ensure food safety and quality Responsible for selection, development, motivation and evaluation of staff 1) Selects, trains, and assigns department staff of Clinical Dietitians, , Nutrition Representatives and Trayline Associates. Assures competency is maintained. 2) Develops standards of performance, and evaluates performance. 3) Conducts staff meetings on a regular basis, participates in Food and Nutrition Meetings on a monthly basis, and maintains Clinical Nutrition Office, and Trayline component of the Food Services Department. 4) Directs programs for competencies, education, training, quality improvement, and Accrediting Organization compliance for the food & nutrition department. 5) Directs Outpatient Nutrition activities and implements and oversees billing of services. 6) Develops reports and critical analysis as requested for maintenance of efficient department operations. 7) Reviews and maintains nutrition care and trayline policies and practices within current nutrition modalities and in accordance with Accrediting Organization standards. 8) Establishes and initiates procedures and policies to support operations with attention to productivity, safety and quality 9) Oversees and maintains technology supporting Diet Office operations. Maintenance of effective working relationships with internal and external customers 1) Serves as an educational resource to nursing and medical personnel. 2) Actively participates in hospital committees and projects (PI projects 3) Attends department, management, and supervisory meetings 4) Attends health care team meetings regularly to discuss patient care needs. Responsible for personal and professional growth and development. 1) Stays abreast of current standards of care via literature, educational events, internal and external resources Licensure: Dietitian Nutritionist Education/Experience Required: Bachelor’s degree in Nutrition, or equivalent bachelors level degree in a closely related field of study (culinary, hospitality management) • 3+ years management experience • 2 - 3 years registered dietician experience or in a role requiring application of nutritional principles and theory • Communication and presentation skills • Organization, planning and delegation skills • Team building skills • Leadership skills • Knowledge of clinical nutrition principles and theory Knowledge, Skills & Abilities Required: Familiar with Microsoft office • Registered Dietician (RD) preferred but not required • Serve Safe Certification Required Physical Requirements and Working Conditions: • Office environmental where there is minimal or physical discomfort. • Requires shift changes • OSHA Risk Category II. Normal routine involves no exposure to blood body fluid or tissue, but exposure or potential for exposure may occur. • Office environmental where there is minimal or physical discomfort. • Requires shift changes • OSHA Risk Category II. Normal routine inv