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Manages patient room service, including meal assembly, and delivery. Works with nursing to improve patient service. Assists in overall management of the Nutrition Services Department.

If hired prior to 4/1/2024: MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. High School Diploma or Equivalent. 2. Must have County Food Handler Card. EXPERIENCE: 1. Two (2) years supervisory/management experience in a healthcare nutrition patient services setting.

If hired on or after 4/1/2024: MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: For West Virginia locations (excluding Berkeley/Morgan County): 1. High School Diploma or Equivalent. 2. Must have County Food Handler Card. EXPERIENCE: 1. Three (3) years experience in a healthcare nutrition patient services setting.

For Maryland locations: 1. High school diploma or equivalent. 2. Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class. EXPERIENCE: 1. Three (3) years experience in a healthcare nutrition patient services setting.

PREFERREDQUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Bachelor's degree in Nutrition or related field that qualifies for registration. 2. Certified Dietary Manager (CDM) Certification. 3. Certified Food Manager (CFM) Certification. EXPERIENCE: 1. Registration with the American Dietetic Association (Academy of Nutrition and Dietetics) either as an RD or DTR; If an RD or RD eligible obtains licensure through the state Board of Licensed Dietitians within 1 month of hire date. Provisional licensure accepted for registration eligible applicants (if newly graduated or relocated from another state). 2. Four (4) years supervisory experience in a healthcare nutrition patient services setting.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Conducts tray checks on tray line and staffs audits assuring that patients receive high quality, follows diets (including portion control) diet appropriate foods, excellent customer service and timely meal service (delivered within 45 minutes of ordering).
2. Oversees training of staff on standards of delivery and patient interaction and call center start. Monitors staff performance for customer service, room service standards and diet accuracy and knowledge.
3. Responsible for maintaining the appearance, safety and sanitation of the patient services area (including nutrition centers)reviewing sanitation inspections and follows through with corrective action.
4. Ensures that dish machine temperatures are taken for each meal and staff is trained to act on unacceptable temperatures.
5. Ensures all HACCP requirements are met including all food and dish machine temperatures. No critical violations on health department inspections and a passing score for all other regulatory agencies.
6. Ensures all food, paper and chemicals are stored properly.
7. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.
8. Maintains temperature logs and temperatures... For full info follow application link.