Plans, directs, and coordinates the activities of the Food Service Department. Assists with establishing policies and procedures for all food preparation and service, budgeting, purchasing, staffing, sanitation and safety of the Food Service Department. The Food Services Manager plans, directs and provides nutritional care to patients and conducts nutrition assessments. Directs activities of Nutritional Services Department providing quality food service and nutritional care for the patient population, visitors, guests, and hospital staff. Administers, plans and directs activities of department providing quantity food service. Selects professional dietetic staff and directs departmental education programs. Coordinates interdepartmental professional activities, and acts as resource person to staff and management on matters pertaining to dietetics. Participates in CQI performance improvement activities and educates all staff members.
Bachelor's degree in course work approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA) preferred, but not required.
Certified Dietary Manager certificate
Recent experience in managing the food services in a medical facility.
Able to communicate effectively in English, both verbally and in writing.
Additional languages preferred.
Basic computer knowledge.
Highly developed organizational skills.
Recent experience in managing the food services in an acute hospital.
Job : Plant Ops./Dietary/Materials Mgmt. Primary Location : IN-Greenwood-Indianapolis South IRF Organization : 4089 - Indianapolis South IRF Shift : Day