Mgr Food and Nutrition Services-Patient Dietary Services - Dartmouth-Hitchcock Health

Responsible for all aspects of food and nutrition services in assigned area.

1. Coordinates staffing, equipment, supplies, sanitation, and financial status for all assigned areas.
2. Orients and trains new employees. Schedules staff to ensure adequate coverage is within the budget.
3. Hires, evaluates, counsels, motivates, terminates and leads supervisory and staff level employees in assigned area. Ensures that proper training for all employees is maintained.
4. Plans and conducts section meetings and in-services to inform, update, and review policies and procedures.
5. Ensures that federal, state, local, and departmental standards of sanitation, cleanliness, and safety are maintained in assigned areas. Performs and oversees sanitation/safety quality assurance checks.
6. Checks all equipment in assigned areas to ensure it is in proper working order. Notifies Engineering or service representative of needed repairs.
7. Performs any of the following:
8. Plans and coordinates menu planning and recipe development for patient and retail operations.
9. Ensures that proper amounts of food are prepared and recipes followed to maintain appropriate nutritional levels.
10. Ensures that safe food handling practices are consistently followed.
11. Oversees all the food and related supply purchases, inventory tracking, ordering of food supplies, and safe and sanitary storage of all food and related supplies.
12. Coordinates and oversees all aspects of patient menu collection, tray delivery and retrieval, and Diet Office computerized systems.
13. Oversees all retail food operations.
14. Generates sales within assigned area and improves services.
15. Utilizes computerized systems for purchasing, inventory, clinical operations, retail sales and/or financial accounting.
16. Enters their department’s data into the database.
17. Follows procedures for proper cash handling.
18. Performs other duties as required or assigned.

• Associate’s degree with 5 years of combined supervisory and dietary experience, or the equivalent in education and experience required.
• Dietary Managers Association membership helpful.

• None