Kindred Healthcare
Manager of Nutrition and Culinary Service
Kindred Healthcare, Rancho Cucamonga, California, United States, 91739
At
ScionHealth , we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.
Job Summary
Responsible for organizing and directing the overall operation of the Nutrition & Culinary Services food service function in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian / Nutrition & Culinary Services Director, to ensure that quality food service and nutrition care is provided to the patients, employees, and guests.
Essential Functions Leadership
Participates in planning and creating the hospital’s strategic plan to achieve the mission and vision of the hospital in collaboration with Registered Dietitian
Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations
Participates in the planning of the department budget
Submits capital budget request to CFO
Accountable for daily managing of department budget through operational expense management and labor management
Manages the department’s financials by maintaining records of department expenditures, daily meal counts, and compiling end of the month financial reports and turn into Administration
Develops department schedule to ensure adequate staff to provide services, but within budgeted FTEs
Purchases and confirms delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions
Inspects arriving shipments, signs invoices/receipts of shipment
Manages the stocking and inventory of current food and supplies following proper storage and labeling procedures
Performs monthly end‑of‑the‑month physical inventories
Participates in the hospital’s Performance Improvement program by conducting, aggregating, trending, and acting on data for key foodservice indicators
Annual QAPI department plan is developed with mandatory components. Monthly reports are taken to the hospital committee as per facility policy
Monitors quality control in kitchen by assuring quality measure are routinely done; spot checking logs frequently for accuracy of data and conducts weekly kitchen safety/sanitation audits
Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team
Undertakes corrective action while survey is in progress, if appropriate; works with other hospital departments to develop survey plan of correction, as needed
Serves on various committees as required by company standards, regulations, and/or appointments by immediate supervisor
Labor Management & Staff Training
Assumes responsibility for recruiting, selecting, and training culinary staff
Completes new hire and annual competency evaluation per company policy on all culinary staff
Prepares and retains work schedules to maintain adequate staffing in the department
Provides department orientation to all new employees
Evaluates employee performance, conducting 90 day and annual reviews in a timely manner
Schedules and/or conducts monthly in‑services for culinary staff. Holds routine department meetings
Menu Management
Directs diet clerk or designated employee in the menu management process (preparing menus for distribution to patients, checking electronic medical record prior to each meal for diet order changes, room changes, new admits and discharges, updating patient cardex, printing tray tickets, inputting patient menu selections, etc)
Provides production sheets and standardized recipes to staff to ensure proper food preparation
Ensures all patient snack orders are checked against the diet order and provides a production sheet for snack preparation; ensures all snacks are labeled properly and distributed to patients timely
Communicates patients’ concerns or dissatisfactions with diet to the Dietitian for further follow up and education as needed
Flow of Food Management
Organizes food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed
Ensure proper food preparation preserving nutrient content, quality, flavor, and appearance per state and federal regulations
Monitors food temperatures (internal cooking, holding for each meal) to ensure food safety
Supervises staff to ensure food is prepared in accordance with all food safety and sanitation regulations and accuracy based on therapeutic menus/recipes
Monitors tray line assembly for accuracy and timely delivery of meals (patients and café)
Ensures routine delivery of floor stock to Nursing Units and Administration
Stays abreast of federal, state, and local regulations for food safety and sanitation
Handles all food recalls with urgency and assures the effected product is handled properly
Supervises dish room procedures for cleaning and sanitizing dishware, meal delivery carts and pots/pans to enforce department policies and proper procedure
Physical Plant Management
Performs physical plant inspection monthly; assures fire extinguishers are properly inspected, eyewash station properly maintained, and contract services have been performed (grease trap, barrel, vent hood, fire suppression system, pest management, chemical dispensers)
Plans and implements a process for managing equipment and physical environment to ensure a safe working environment
Ensure the equipment’s temperatures are taken in accordance with policy
Reports all hazardous conditions/equipment immediately and communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely
Emergency Preparedness Management
Always ensures emergency/disaster readiness in accordance with company policy and applicable federal, state, and local laws and regulations
Conducts monthly inventory of emergency food/supplies and documents appropriately
Other
Stays abreast of federal regulations for LTACs and food safety, as well as state-specific regulations for the state in which he/she works and incorporates into his/her work as needed
Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed
Demonstrates knowledge of the principles of growth and development over the life span and the skills necessary to provide age‑appropriate care to the patient population served
Attends all mandatory in‑services and staff meetings
Maintains current licensure/certification for position, if applicable
Consistently follows departmental and hospital Health, Safety, Security, and Hazardous Materials policies and procedures
Knowledge/Skills/Abilities/Expectations
Knowledge of quantity food production, safe food preparation and proper food handling techniques
Knowledge of therapeutic diets for patients in a acute care setting
Skilled in directing and motivating the workforce
Must read, write and speak fluent English
Must have good and regular attendance
Approximate percent of time required to travel: 0%
Performs other related duties as assigned
Basic computer skills with working knowledge of Microsoft Office, word-processing and spreadsheet software
Salary Range: $32.02 - $40.61/Hour ScionHealth has a comprehensive benefits package for benefit‑eligible employees that includes Medical, Dental, Vision, 401(k), FSA/HSA, Life Insurance, Paid Time Off, and Wellness.
Education (one of these is required)
Registered/licensed Dietitian
Registered Dietetic Technician
Certified Dietary Manager (Association of Food & Nutrition Professionals)
Certified Food Service Manager (CFM; International Food Service Executives Association)
Food Management Professional (FMP, MFP; National Restaurant Association - ManageFirst™ program)
Associates degree or higher in food service or restaurant management
Must meet state requirements and have frequent, scheduled consultations with registered dietitian
Licenses/Certification (required)
Food Protection Manager Certification from an ANSI-CFP accredited program
Experience
Two years’ experience in food service management
Experience in acute care hospital setting preferred
Knowledge and experience with therapeutic diet preparation
#J-18808-Ljbffr
ScionHealth , we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.
Job Summary
Responsible for organizing and directing the overall operation of the Nutrition & Culinary Services food service function in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian / Nutrition & Culinary Services Director, to ensure that quality food service and nutrition care is provided to the patients, employees, and guests.
Essential Functions Leadership
Participates in planning and creating the hospital’s strategic plan to achieve the mission and vision of the hospital in collaboration with Registered Dietitian
Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations
Participates in the planning of the department budget
Submits capital budget request to CFO
Accountable for daily managing of department budget through operational expense management and labor management
Manages the department’s financials by maintaining records of department expenditures, daily meal counts, and compiling end of the month financial reports and turn into Administration
Develops department schedule to ensure adequate staff to provide services, but within budgeted FTEs
Purchases and confirms delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions
Inspects arriving shipments, signs invoices/receipts of shipment
Manages the stocking and inventory of current food and supplies following proper storage and labeling procedures
Performs monthly end‑of‑the‑month physical inventories
Participates in the hospital’s Performance Improvement program by conducting, aggregating, trending, and acting on data for key foodservice indicators
Annual QAPI department plan is developed with mandatory components. Monthly reports are taken to the hospital committee as per facility policy
Monitors quality control in kitchen by assuring quality measure are routinely done; spot checking logs frequently for accuracy of data and conducts weekly kitchen safety/sanitation audits
Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team
Undertakes corrective action while survey is in progress, if appropriate; works with other hospital departments to develop survey plan of correction, as needed
Serves on various committees as required by company standards, regulations, and/or appointments by immediate supervisor
Labor Management & Staff Training
Assumes responsibility for recruiting, selecting, and training culinary staff
Completes new hire and annual competency evaluation per company policy on all culinary staff
Prepares and retains work schedules to maintain adequate staffing in the department
Provides department orientation to all new employees
Evaluates employee performance, conducting 90 day and annual reviews in a timely manner
Schedules and/or conducts monthly in‑services for culinary staff. Holds routine department meetings
Menu Management
Directs diet clerk or designated employee in the menu management process (preparing menus for distribution to patients, checking electronic medical record prior to each meal for diet order changes, room changes, new admits and discharges, updating patient cardex, printing tray tickets, inputting patient menu selections, etc)
Provides production sheets and standardized recipes to staff to ensure proper food preparation
Ensures all patient snack orders are checked against the diet order and provides a production sheet for snack preparation; ensures all snacks are labeled properly and distributed to patients timely
Communicates patients’ concerns or dissatisfactions with diet to the Dietitian for further follow up and education as needed
Flow of Food Management
Organizes food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed
Ensure proper food preparation preserving nutrient content, quality, flavor, and appearance per state and federal regulations
Monitors food temperatures (internal cooking, holding for each meal) to ensure food safety
Supervises staff to ensure food is prepared in accordance with all food safety and sanitation regulations and accuracy based on therapeutic menus/recipes
Monitors tray line assembly for accuracy and timely delivery of meals (patients and café)
Ensures routine delivery of floor stock to Nursing Units and Administration
Stays abreast of federal, state, and local regulations for food safety and sanitation
Handles all food recalls with urgency and assures the effected product is handled properly
Supervises dish room procedures for cleaning and sanitizing dishware, meal delivery carts and pots/pans to enforce department policies and proper procedure
Physical Plant Management
Performs physical plant inspection monthly; assures fire extinguishers are properly inspected, eyewash station properly maintained, and contract services have been performed (grease trap, barrel, vent hood, fire suppression system, pest management, chemical dispensers)
Plans and implements a process for managing equipment and physical environment to ensure a safe working environment
Ensure the equipment’s temperatures are taken in accordance with policy
Reports all hazardous conditions/equipment immediately and communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely
Emergency Preparedness Management
Always ensures emergency/disaster readiness in accordance with company policy and applicable federal, state, and local laws and regulations
Conducts monthly inventory of emergency food/supplies and documents appropriately
Other
Stays abreast of federal regulations for LTACs and food safety, as well as state-specific regulations for the state in which he/she works and incorporates into his/her work as needed
Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed
Demonstrates knowledge of the principles of growth and development over the life span and the skills necessary to provide age‑appropriate care to the patient population served
Attends all mandatory in‑services and staff meetings
Maintains current licensure/certification for position, if applicable
Consistently follows departmental and hospital Health, Safety, Security, and Hazardous Materials policies and procedures
Knowledge/Skills/Abilities/Expectations
Knowledge of quantity food production, safe food preparation and proper food handling techniques
Knowledge of therapeutic diets for patients in a acute care setting
Skilled in directing and motivating the workforce
Must read, write and speak fluent English
Must have good and regular attendance
Approximate percent of time required to travel: 0%
Performs other related duties as assigned
Basic computer skills with working knowledge of Microsoft Office, word-processing and spreadsheet software
Salary Range: $32.02 - $40.61/Hour ScionHealth has a comprehensive benefits package for benefit‑eligible employees that includes Medical, Dental, Vision, 401(k), FSA/HSA, Life Insurance, Paid Time Off, and Wellness.
Education (one of these is required)
Registered/licensed Dietitian
Registered Dietetic Technician
Certified Dietary Manager (Association of Food & Nutrition Professionals)
Certified Food Service Manager (CFM; International Food Service Executives Association)
Food Management Professional (FMP, MFP; National Restaurant Association - ManageFirst™ program)
Associates degree or higher in food service or restaurant management
Must meet state requirements and have frequent, scheduled consultations with registered dietitian
Licenses/Certification (required)
Food Protection Manager Certification from an ANSI-CFP accredited program
Experience
Two years’ experience in food service management
Experience in acute care hospital setting preferred
Knowledge and experience with therapeutic diet preparation
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