Patient Food Services Manager

Description GENERAL SUMMARY/ OVERVIEW STATEMENT: Responsible for managing the patient menu selection and service operation. Responsibilities include managing the day-to-day operation of meal service on all in-patient units. This includes passing patient menus, checking diet compliance and the fulfillment of patient and staff requests on the floors. Responsibilities include planning and implementing the systems used to distribute the patient menus for their meal choices and staffing the units to perform this function, Responsible for maintaining all equipment in the patient galleys. Functions as part of the Patient Food Service Management team with responsibilities for all daily needs of the patient food service operation.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

Manages the patient food service operation from start to finish including patient meal selection, tray delivery and recovery Responsible for overseeing the interaction and communication between the patient and NFSInterviews, hires, orients, trains, evaluates, disciplines, and terminates personnel. Recommends staff for promotions, transfers.Plans appropriate staffing levels to meet operational standards.Maintains operational and policy manuals; maintains training manuals for use by staff in unit pantries.Monitors quality assurance program, work performance standards, sanitation procedures and personnel hygiene/food handling requirements consistent with JCAHO, OSHA, institution, local, state, and federal regulations.Assists with the development of standards governing patient menu and service quality.Conducts inspections of food preparation, serving areas, equipment, and storage facilities.Observes the appearance and personal habits of staff to detect deviations and/or violations of current health regulations and takes corrective action.Maintains close working relationship with clinical dietitians to meet the changing needs of the patient population relative to nutritional care.Develop and implement Continuous Quality Improvement program to routinely monitor our policies and procedures and adopt policy and procedural changes that will increase quality of programs based on findings.Applies principles of Process Improvement to address efficiency and effectiveness in unit.Monitors all activities related to food service in-patient care areas.Provides instruction, guidance, and leadership to Dietetic Interns during the Patient Food Service rotation. Plans work/training schedule and evaluates their performance and projects.Responds to problem/inquiries made by patients, employees, staff, and other departments, resolves issues. Serves as department resource person on food preparation matters in assigned areas.Attends meetings and participates on various committees, including RN orientation, Surveillance Rounds, Customer Service Meal Rounds, DEEP Meetings, etc. Maintains a current awareness of food production trends through professional journals and/or affiliations.Works cooperatively with other units in the department to optimize food service to patients.Maintains strong and open communication with nursing staff.Visits patients and performs service recovery.Manages issues with creative problem-solving answers through data collection, fact finding and assessment.Participates in development of unit budget; manages operations to meet financial goals.Responsible for upkeep and proper functioning of all galleys and galley equipment.Oversees all units of Patient Food Service as necessary. Ensures staffing, food safety, food quality, patient service and sanitation.Performs all other duties as assigned. Qualifications

SKILLS & COMPETENCIES REQUIRED:

Demonstrates ability to communicate, both written and oral to a diverse group of patient, colleagues, and other health care professionals.Demonstrates the ability to prioritize work with limited resources.Demonstrates the ability to make decisions which achieve optimal outcomes for patients.Demonstrates leadership within the group to define goals and leads the group through the change process to achieve these goals.Works with minimal supervision. LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: Bachelor’s degree required. Serv Safe Certification required. Registered Dietitian – Commission on Dietetic Registration required. Licensed Dietitian – Commonwealth of MA –required

EXPERIENCE:

Three years of related work experience.

SUPERVISORY RESPONSIBILITY

Up to 75 direct reports; Supervises up to 70 employees on a shift

FISCAL RESPONSIBILITY:

Works to utilize resources as efficiently as possible.Meets individual volume goals/productivity expectations (i.e. maintain meal delivery according to schedule) Manage programs to meet budget guidelines of 4 million dollars for patient food service area.

WORKING CONDITIONS:

Work in an Institutional Kitchen. Must be able to stand for long periods of time (up to 100% of work day) Able to lift heavy loads and push carts up to a maximum of 20 lbs (40% of time).May work in a hot and noisy environment, small, busy units.Environment may be busy and hectic with frequent interruptionsProtective covering required when using cleaning supplies. Incorrect use/training of employees could result in physical harm to the employees and/or others.Able to work in environment where temperature may fluctuate widely. EEO Statement Massachusetts General Hospital is an Equal Opportunity Employer. By embracing diverse skills, perspectives and ideas, we choose to lead. Applications from protected veterans and individuals with disabilities are strongly encouraged. Primary Location: MA-Boston-MGH Main CampusWork Locations: MGH Main Campus 55 Fruit Street Boston 02114Job: Food ServicesOrganization: Massachusetts General Hospital(MGH)Schedule: Full-timeStandard Hours: 40Shift: Day JobEmployee Status: RegularRecruiting Department: MGH Nutrition ServicesJob Posting: Jun 2, 2022