St Josephs Healthcare System

Patient Food Service Manager

Requisition ID
2017-11384
Shift
Day
Category
Food Service
Shift Hours AM/PM
Flexible
Department
SJ FOOD STAFF
Position Type
Regular Full-Time

Overview

St. Joseph’s Healthcare System is recognized for the expertise and compassion of its highly skilled and responsive staff. The combined efforts of the organization’s outstanding physicians, superb nurses, and dedicated clinical and professional staff have made us one of the most highly respected healthcare organizations in the state, the largest employer in Passaic County, and one of the nation’s “100 Best Places to Work in Health Care”.


Job Overview
The Patient Services Manager is responsible for patient room service operations including the ongoing process improvement of the system, whereby a patient receives on demand food during operating hours. He/She is responsible for tray assembly and distribution to the patient bedside. He/She will manage, control and train a management team consisting of a Food Service Manager, a Food Service Supervisor and Food Service Lead positions to ensure "person in charge coverage" of the tray assembly area and department during off business hours. The Patient Services Manager is the chief point of contact for patient inquiries or complaints along with day to day nursing communications. He/She will be the communications conduit between the Call Center and tray assembly area along with being the point of contact for clinical nutrition requirements on the tray line. He/She will represent the Director of Food and Nutrition Services in non-clinical meetings during the Directors absence. In addition to the above, the Patient Food Services Manager will be responsible for maintaining the minimal staffing requirement in both retail and patient food service areas. He/She will maintain the Food Service department's sanitation standards and in general keep the department survey ready. The Patient Service Manager is part of a cross functional team and can directly manage retail and catering operations.

Responsibilities

  • Manages staff of Food Service Aides, Utility Workers, Food Service Managers, Supervisors, & Leads to enforce policies. Maintains adequate staffing levels to ensure effective operations. Conduct required Human Resource tasks (recruiting, training, scheduling, disciplining).
  • Administers back of the house room service program and tray line, ensuring efficiency, accuracy & adherence to standards for tray organization, appearance, food quality, portion control, temperatures & timely transport to patient areas.
  • Oversees cleaning/sanitation program. Maintains checklist system to ensure adherence to regulatory standards. Enforces department in-service programs & maintains records. Ensures food is used within specified date through a dating/ labeling program.
  • Oversees inventory/portion control & efficient, quality-based procedures for the catering program. Recommends presentation/plating concepts to coincide with the menu & serving configuration for cafe, catering, & patient meals.
  • Functions as an integral part of the Food & Nutrition department management team. Attends and participates in department meetings, participates with patient satisfaction, production, food distribution & Performance Improvement programs. Sets goals for staff & monitors progress for achievement.
  • Meets all required competencies for department, unit and/or hospital.

Qualifications

Associates degree in Nutrition or closely related field and three to five years of Healthcare Food Service experience required. Experience managing a patient room service operation highly preferred as is a Bachelor's degree.

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