The purpose of this position is to supervise the patient services section of the Food & Nutrition Services Department. This position develops, coordinates, and monitors all patient related food service activity within the department. The person in this position provides budget input, coordinates personnel actions, monitors daily room service and call center activity, and chairs the patient foodservice committee. Scope of responsibility includes Room Service Program (room service associates, patient trayline, call center), CHH2 MSA program, floor stock program, nourishment program, dishroom and recycling activity, and patient menu development. Ensures compliance with Occupational Safety and Health Administration guidelines, county and state health department rules and regulations, and Hazard Analysis and Critical Control Point food safety and sanitation program, and DNV standards.
Four year college degree in Dietetics or related field.
Five years management/supervisory experience in a hospital food service department or another complex food service facility.
Job Related Knowledge, Skills and Abilities (Competencies):
Excellent interpersonal skills including the ability to use tact, diplomacy, and flexibility. Must have the ability to communicate effectively both verbally and in writing with patients, visitors, employees and all levels of management. Must be skilled in time management, decision making, problem solving, team building, delegation, organizing workload and workflow of patient foodservice staff, and assigning work. Requires knowledge of commonly-used concepts, practices, and procedures within culinary field. Must have knowledge of, and personal skill in application of information management and personal computer applications. Knowledge of Hazard Analysis and Critical Control Point food safety and sanitation program. Must be able to perform the essential functions of the position with or without accommodation
Registrations, Certifications and/or Licenses:
Registered Dietitian with the Commission on Dietetic Registration. Maintain registration status through the CDR by earning a minimum of 75 continuing education hours in a five year period. Licensed Dietitian with the Oregon Board of Licensed Dietitians.
Current ServSafe certification.
Advanced degree in Dietetics or related field.
Normal working schedule varies between time frame of 7:00 am and 6:00 pm, Monday through Friday. Fast paced kitchen serving a high volume of meals. Frequent noise from equipment in a working kitchen environment. Intermittent travel involved to local and national venues. Continuous work required in indoor office, café, or kitchen setting; frequent work required in indoor meeting rooms. Continuous exposure to noise, extreme temperature variance, toxic chemicals, chemical fumes and gases, and cleaning fluids from kitchen and trayline operations.