Patient Food Svc Mgr
Arkansas Children's Hospital - Little Rock, AR

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Position Summary
The role of the Patient Food Service Manager is to deliver strong operational performance and manage supervisors of front line staff in the daily operation of patient meal service and formula preparation and distribution. This individual is responsible to achieve excellent patient satisfaction; supervise and train supervisors and hourly staff; conduct customer, patient, and staff rounding; ensure compliance to food safety and sanitation standards and regulations; while adhering to all Arkansas Children’s Hospital service standards and behavioral standards, policies, and procedures.

Position Duties

1.
Manages supervisors and coordinates daily activities of front line staff. Supervises staff in absence of supervisor. Guides daily operational flow and activities of all staff for efficient and effective service and outcomes.
  • Front Line Manager spending 90% of time in kitchen, call center, formula room, or on patient units.
  • Maintains room service daily operations including overseeing employees, meal service, taste testing, tray accuracy, and all activities related to patient meal service.
  • Manage the call center staff and all activities related to patient services.
  • Manage the formula lab staff and all activities related to formula ordering, preparation, and distribution.
  • Ensures all unit pantries are meeting requirements by adhering to product rotation, date and label of products, FIFO method,and floor stock request.
  • Maintains inventory of small wares, menus, napkins, and tray covers and eliminates any disruption of service related to menu item availability.
  • Maintains friendly, efficient, spirit of service attitude towards customers, co-workers, and clients.

2.
Ensures that regulatory standards for documentation, food safety, storage, sanitation, and distribution are met for department standards and credential agencies; government agencies, including federal,state, county and local entities.
  • Ensure National School Lunch documentation is completed daily and compliance achieved on a daily basis.
  • Ensure each meal is documented as served on patient lists with notes, meal counts are correct, production sheets are accurate and formula counts are accurate and match Meditech report.
  • Maintains records and reports necessary to comply with department, government and accrediting standards, regulations, and codes.
  • Implements necessary quality improvement activates to assure the ongoing quality of patient meal service and formula.
  • Demonstrates working knowledge of specific diets in relation to disease and conditions.
  • Maintains accuracy of CBORD Room Service system.
  • Conducts patient rounding, nurse rounding and all department standards for patient service area are performed and monitored on a daily basis.
  • Drives patients satisfaction by participating in Adopt A Floor and Patient Rounding on a daily basis.
  • Performs other related duties as assigned.

3.
Ensures that Human Resources requirements are met to maintain sufficient staffing levels with team members who are informed, competent, and engaged.
  • Treats all information and data within the scope of the position with appropriate confidentiality and security.
  • Interviews and recommends hiring qualified staff in accordance with hospital policies and procedures.
  • Evaluates performance by assessing staff competency and providing constructive feedback on initial hire, on an ongoing basis and during annual performance appraisals.
  • Evaluates needs and assigns staff to prioritize and coordinate service responsibilities on a day-to-day basis.
  • Supervise,staff,train, and conduct applicable rounding while managing the performance of the department. Manage the Food Service Supervisors and /or front line staff regarding food presentation and quality of service.
  • New employee orientation and training provided to each patient service employee.
  • Completes employee schedules.

4.
Effective with personal planning, organizing, and time management.
  • Demonstrates time management skills by responding efficiently to other Health care personnel.
  • Assists Assistant Director and Director as needed in department for daily operations.
  • Meets deadlines for individual and team projects and requirements.

5.
Demonstrates Leadership and professionalism in all actions and communications.
  • Represents department by actively participating on hospital committees and community activities.
  • Initiates and facilitates change to improve patient care through effective communication, collaboration and interdisciplinary problem solving.
  • Serves as a role model and mentor for assigned staff by consistently demonstrating professionalism.
  • Assumes responsibility for professional development and integration of acquired knowledge and skills into practice.

Position Qualifications

Education Requirements

Bachelor's degree from four-year college or university Field of Study: Food and Nutrition
Required

Master's degree or equivalent degree Field of Study: Emphasis on food,nutrition, and management
Preferred

Experience Requirements

2 years Supervisory or managerial experience experience
Preferred

Certification/License/Registry Requirements

Registered Dietitian (RD) Candidate must possess at time of hire
Required

Licensed Dietitian (LD) Candidate must possess at time of hire
Required

ServSafe Food Safety Manager (Educational Certificate) Candidate must possess at time of hire
Required

Skill Requirements

Experience with Microsoft Word, Access, Excel, PowerPoint
Required

Excellant organizational skills.
Required

Excellant written and verbal communication.
Required

Ablity to manage mulitple deadlines and tasks.
Required

Good decision making.
Required

Physical Requirements

Physical Activity - Stand
Regularly

Physical Activity - Walk
Frequently

Physical Activity - Sit
Occasionally

Physical Activity - Use hands to touch, handle, or feel
Frequently

Physical Activity - Reach with hands and arms
Frequently

Physical Activity - Climb or balance
Frequently

Physical Activity - Stoop, kneel, crouch, crawl, twist, or bend
Frequently

Physical Activity - Talk or hear
Regularly

Physical Activity - Taste or smell
Frequently

Physical Environment - Inside Office Environment / conditions
Occasionally

Physical Environment - Wet or humid conditions (non-weather)
Occasionally

Physical Environment - Work near moving mechanical parts
Occasionally

Physical Environment - Fumes or airborne particles
Occasionally

Physical Environment - Toxic or caustic chemicals
Occasionally

Physical Environment - Lasers
Occasionally

Physical Environment - Work in a confined area
Occasionally

Physical Environment - Slippery or uneven surfaces
Regularly

Physical Environment - Vehicles
Occasionally

Lifting/Pushing/Pulling Weight - Up to 10 pounds
Frequently

Lifting/Pushing/Pulling Weight - Up to 25 pounds
Frequently

Lifting/Pushing/Pulling Weight - Up to 35 pounds
Occasionally

Noise Level - In general, the noise level for this position is considered to be:
Loud

Arkansas Children's Hospital - 19 months ago - save job
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As the only pediatric medical center in the state, Arkansas Children's Hospital (ACH) serves the youngest Razorbacks from birth to age...