Dietary Services Manager

The Food and Nutrition Services Manager has management and 24‑hour responsibility for the planning, organizing, staffing, directing, and controlling of the Food and Services department. This position works closely with the Clinical Dieticians. The Food Service Manager organizes the purchase, preparation and provision of food to patients, staff and guests in hospitals. The manager plans, participates and supervises the kitchen operation, including tray line and sanitation, and is responsible for providing a safe, sanitary work environment that conforms to all standards and regulations while achieving profitable, competitive food offerings for patients, visitors and staff. The manager works with the Clinical Dieticians to ensure the nutritional needs of patients are met according to recognized dietary practices and the orders of the practitioner responsible for the care of the patients. The manager performs special projects and other responsibilities as assigned. ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES Plan menus with the Clinical Dietician in accordance with recognized dietary practices and orders of the practitioner for patients to make sure that meals are nutritious, varied and attractive. Direct and control the purchasing, preparation and presentation of food for the patients, public and staff cafeteria. Make sure that standards of service are maintained. Make sure that food service areas are properly equipped, kept in good working order and meet strict occupational health and safety standards. Manage the catering for hospital functions and fundraising events. Arrange the purchase of special foods required by dietitians who look after the needs of patients requiring special diets. Put in place changes to food production and/or delivery systems. Carry out administrative duties such as work schedules, rosters, attending meetings and writing reports. Advise on staffing issues including recruitment, discipline, and performance appraisal. Carry out staff training. Advise on and purchase equipment. ADDITIONAL RESPONSIBILITIES Work hours might vary based on departmental needs. Performs other duties as assigned. If role is held by a registered dietician, opportunity to work clinically may exist. QUALIFICATIONS (Required) Bachelor’s Degree, preferably in institutional management, nutrition or business administration. Strong leadership and management skills. Able to work under pressure. Good communication and organizational skills. Possess or willing to obtain Serve Safe Certification within 6 months of hire. ADDITIONAL DESIRABLE QUALIFICATIONS Previous management/supervisory experience in food service operations. Registered Dietician (RD) licensed in the State of Montana. Membership with American Dietetic Association (ADA). #J-18808-Ljbffr