Job Summary and Responsibilities
As Manager of Food & Nutrition Services, you will lead and oversee all food production, service, and dietary management, ensuring high-quality, nutritious, and safe food services for patients, staff, and visitors.
Every day you will manage and develop your culinary team, oversee inventory and procurement, and implement best practices to enhance meal quality, satisfaction, and efficiency. You will also monitor financial performance, ensure food safety compliance, and drive continuous improvement.
To be successful, you need extensive experience in food service management, a strong understanding of nutrition, and exceptional leadership and communication skills. You will have a strong desire to inspire your team, manage complex operations, and align services strategically to foster a positive dining experience.
Directs all patient interactive positions (i.e. dietitians (if applicable), diet clerks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices.
Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessary.
Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
Actively collaborates in the process of menu development for patient, cafeteria, and catering services. Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual. Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.)
Conducts frequent patient rounding and visitations.
Conducts job shadowing audits to assess efficacy of training programs. Provides coaching if service standards are not met.
Job Requirements
Required
Minimum of two (2) years of leadership experience
SERVSAFE MANAGER
Servsafe General Certification, within 60 Days
Registered Dietician (RD-ADA, RD-AND, RD-CDR, RD-AND) within 24 - months
Certified Dietary Manager (CDM) within 24 - months
Preferred
Associate's Degree in Nutrition, Dietetics, Culinary or related field; or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor's degree.
Where You'll Work
CHI Oakes Hospital, is a 20-bed critical access hospital that provides various inpatient and outpatient services to approximately 14,000 people in southeastern North Dakota. It is also a 24-Hour Emergency Level V Trauma Center. The hospital building was newly-constructed in 2007, replacing a 50-year old building, and in 2010, Oakes Community Clinic was opened within the hospital building. The hospital is part of a larger values-based organization, CommonSpirit Health.
Pay Range
$29.44 - $43.79 /hour
We are an equal opportunity/affirmative action employer.
