PATIENT FOOD SERVICE MANAGER

  • Full-time
  • Harborview Medical Center
  • posted May 06, 2021
Harborview Medical Center
https://www.uwmedicine.org/locations/harborview-medical-center
Category:

Administrative

Salary Range:

Salary is commensurate with education and experience

Position Description:

As the region's only Level I Trauma center, Harborview Medical Center (HMC) is well known for innovations and excellence in trauma care and its centers of emphasis: Trauma, Burn, Neurosciences, AIDS/STD, Center for Advanced Reconstruction and Rehabilitation (CARER), and mentally-and medically- vulnerable populations. In addition to the centers of emphasis, HMC serves a mission population for King County. Harborview employees are committed to the vital role the institution plays in the immediate community, as well as the entire Northwest region. HMC is owned by King County and managed by the University of Washington (UW) and serves as a training site for UW’s School of Medicine. The UW is proud to be one of the nation’s premier educational and research institutions. Our people are the most important asset in our pursuit of achieving excellence in education, research, and community service. Our staff not only enjoys outstanding benefits and professional growth opportunities, but also an environment noted for diversity, community involvement, intellectual excitement, artistic pursuits, and natural beauty. Harborview's Nutrition Services department has an outstanding opportunity for a Patient Food Service Manager. The individual in this role, with substantial responsibility, uses professional, independent judgment and decision-making to plan, organize, direct and control the operations of food services for patients, staff and visitors. The focus of operations will be on enhancing the patient experience resulting in a high degree of patient satisfaction with meal service. Collaboration with the clinical dietitians is essential in order to meet medical nutrition therapy goals and improve patient nutrition care driven outcomes. Responsibilities include allocating resources, establishing policies, methods and procedures, and evaluation of the patient food service and ware washing. This includes financial and resource management, personnel management, operations management, food safety, marketing, quality control, excellence in guest relations and promoting the mission, vision and values of the UW Medicine Health System.

This position has substantial responsibility and delegated decision-making authority to direct and control the following:
•Developing departmental goals, objectives and policies assuring compliance with institutional policies and any governmental and The Joint Commission (TJC) regulations
•Developing annual budgets. Controls expenses and use of labor and other resources
•Ensuring operations are directed towards meeting departmental objectives •Actively pursues continuous quality improvement. Monitors Patient Satisfaction Scores
•Developing operating standards and procedures
•Recruiting, screening, hiring and training staff. Conducts annual evaluations and takes corrective action if performance is not acceptable •Provides direction and training to supervisory staff
•Monitors supervision of personnel who report to subordinates.
•Continually develops a positive attitude among staff. Assures staff focus on the "Patient's First" model of behavior •Maintains effective systems of communication, information gathering and documentation
•Participate in multi-disciplinary committees and meetings including Nutrition Committee, Patient •Safety Committee, WASH Committee, SEICS Leadership, PCS Managers, attend Local LDIs, and others as assigned •Menu and recipe development to provide healthful, creative and pleasing food choices for patients •Actively adapts culinary trends into food services. Ensures quality appearance, variety, flavor and change in menu and tray service •Specifies standards and procedures for preparing and service of food. Works closely with Executive Chef, Sous Chefs, Procurement Specialist/Food Purchaser, and Food Service Supervisors to evaluate food production, food distribution and service systems •Specifies standards and procedures for preparing supplemental nutrient products for modified diets •Controls purchasing, storage and production of foods •Controls areas of responsibility so that meals are served in such a way that is highly pleasing to patients •Works to promote positive guest relations incorporating all "Patient First" initiatives into area •Evaluates and develops efficient work methods •Ensures safety and sanitation in all aspects of the operation including assuring employees are aware of proper techniques for food safety •Ensures proper maintenance of equipment •Identifies need for and purchases of capital equipment
•Recommends changes to the interior design of the department
•Assists in planning and implementing facility designs •May provide training to students, interns and/or other professional staff •Responds appropriately to emergent situations and contributes to resolving problems •Participates in continuing education •Promote excellence in guest relations and support the hospitality model •Promote the mission, vision and values of the UW Medicine Health System

Minimum Qualifications:

Minimum Qualifications:
•Bachelor of Science Degree or Master’s Degree in Nutrition
•Registered Dietitian status and two years relevant experience including budgets and supervision
•Two or more years of experience in healthcare food services preferred.
•Strong communication skills, ability to make independent, quality judgment and decisions are required.

Contact
uwhires@uw.edu

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