Regional Manager, Food and Nutrition - Food Service - Full Time

Position Summary

The regional food and nutrition manager is responsible for quality service and compliance pertaining to patient meal services and retail food operations for Guthrie’s New York’s campuses. This position also facilitates systemization and best practices for patient meal services and retail operations, including cafeteria, coffee shops, vending and catering across the NY region.

Experience:

A minimum of five years in food and nutrition service in the health care field and three years leadership experience required. Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required. CDM preferred but not required. Basic computer skills, Microsoft preferred. Must have interpersonal skills to handle confidential information, sensitive situations, and ability to work with diverse groups of people within and outside the organization. Ability to work cooperatively with peers and supervisors to contribute to the overall productivity of the team.

Education, License & Cert:

Serve Safe Certification

High School Diploma

Bachelor’s Preferred

Essential Functions, applies to all PA Guthrie campuses: 

1. With direction, co leads the NY campuses food and nutrition departments in the continuous improvement of the quality and productivity of patient meal services and retail food operations. Participates In all aspects of employee management across the NY campuses food and nutrition departments. 
2. Works alongside other food and nutrition managers and clinical dietitians to ensure that patient, caregiver and visitors food requirements are negotiated, understood, and met.
3. Confers with culinary service managers, chefs and cooks to establish and maintain standards of food production, service, sanitation, safety and security and ensure that all special food items are prepared for tray service, room service, cafeterias and catering events. 
4. Performs regional management functions according to food and nutrition department policy and procedure. Ensures systemization of food and nutrition department manuals, policies, procedures and forms across the NY campuses 

Essential Functions continued: 

1. Reviews and updates food and nutrition department manuals and forms, (i.e., daily work schedules, equipment orientation forms, job descriptions, cleaning and sanitation schedules, equipment manual, policy manuals, and food and cooler temperature sheets).
2. Plans and conducts in service training programs and facilitates quality improvement methods to ensure continued quality care 
3. Prepares and gains broad support of quality improvement plans from colleagues and employees across the NY region. 
4. Analyzes and measures the quality of food services and uses the resulting information to draw conclusions, develop recommendations, implement action, and evaluate.
5. Arranges appropriate education and training for staff based upon requirements and identified opportunities for improvement.
6. Develops and engages in a process that helps each employee achieve professional developmental goals that contribute to the fulfillment of department/organization goals.
7. Develops specifications for the procurement of food equipment and supplies, assures a process is in place to verify receipt, provides for proper storage, authorizes invoices for payment, and maintains appropriate inventory controls.
8. Develop plans for the department management information system and evaluate departmental use of the system.
9. Demonstrates age specific communication skills.

Other Duties

• Meets at least weekly with the Senior Director of Food and Nutrition to review goals, objectives, and critical success factors across the region
• Meets at least biweekly with food and nutrition department leads across the NY region
• Attends and participates in staff meetings.
• Demonstrates willingness to accept other duties and responsibilities as established by hospital administration.
• Demonstrates effective time management, flexibility, and priority setting in Food Service Management.
• Provides leadership and oversight for all aspects of management contracts for Food Services externally to Guthrie Hospitals. 
• Attends hospital meetings/ huddles as a representative of Food and Nutrition
• It is understood that this description is not intended to be all inclusive, and that other duties may be assigned as necessary in the performance of this position.

Pay range min $29.62/hr max $44.20/hr

Joining the Guthrie team allows you to become a part of a tradition of excellence in health care. In all areas and at all levels of Guthrie, you’ll find staff members who have committed themselves to serving the community.

The Guthrie Clinic is an Equal Opportunity Employer.

The Guthrie Clinic is a non-profit, integrated, practicing physician-led organization in the Twin Tiers of New York and Pennsylvania. Our multi-specialty group practice of more than 500 physicians and 302 advanced practice providers offers 47 specialties through a regional office network providing primary and specialty care in 22 communities. Guthrie Medical Education Programs include General Surgery, Internal Medicine, Emergency Medicine, Family Medicine, Anesthesiology and Orthopedic Surgery Residency, as well as Cardiovascular, Gastroenterology and Pulmonary Critical Care Fellowship programs. Guthrie is also a clinical campus for the Geisinger Commonwealth School of Medicine.