This role is a system role for Verde Valley Medical Center and Flagstaff Medical Center. Most Pose former leadership skills in an alike setting of at least 4 years previous experience Must travel to Verde Valley Medical Center at least one time per week.. Provide leadership and direction to Nutrition Services staff for operations across the system. This includes patient tray line, retail dining and coffee shops for both Flagstaff and Verde Valley campuses. Directs business practices in order to uphold hospital mission and values. Develops strategies for sustained growth, quality services and safe and effective day-to-day operations.

Operations
Manage All supervisor cooks in kitchen

Oversee diversified menu planning to drive sales and customer/patient satisfaction, Prepare monthly menus for VVMC & FMC monthly

Coordination with Registered Dietitian and/or clinical leadership to plan menus that are varied, nutritionally balanced, appetizing and adhere to clinical restrictions based on medical need.

Oversee maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.

Maintenance and rounding of sanitary standards in the preparation areas, kitchen, physician lounges and public serving and dining areas of the facility.

Complete daily Readiness rounding tracking with Joint Commission Tracers 7 days a week

Meet or exceed regulatory standards for health department, The Joint Commission and other appropriate accreditation bodies.

Oversight of front end and back end operations, including 2 hr rounding in doctors lounge

Financial Management
Analyze food and supply costs and assist department director with departmental budget preparation and management

Manages the budget by increasing revenue and controlling costs, reviewing financial statements and tracking operating expenses.

Analyses financial statements for accuracy and to Identify budgetary issue and work with director and finance to resolve

Monitor staff schedules for effective us of labor and expense management

Management
Provide staff management including, development, training, performance management and communication to ensure effective and efficient department operation.

Prepare and updates statistical reports to ensure compliance with federal state, local regulations and hospital policies and procedures.

Supervise day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.

Establish and maintain a safe work environment for employees by performing safety audits and inspections, conducting safety-related training and maintaining on-going communications with employees.

Direct daily food service operations including: menu evaluation and planning, purchasing, inventory, receiving, food preparation and storage.

Establish and maintain sanitary and food safety conditions and training to adhere to regulatory requirements

Evaluate staff performance, submit performance reviews, ensure 100% of staff complete required learning modules on time

Run consistent and meaningful department meetings, huddles and ad hos debriefs to share and receive information

Lead or assist with special events and catering functions

Complete and present Attendance & Behaviors Supervisory Action Plans as needed

Kitchen Administration
Handle administrative roles relating to food preparation, staff, inventory, maintaining operational standards

Responsible for directing the presentation of food improvements in café and patient line with the Registered Dietitian in kitchen

Ensure kitchen and patient lines are well stocked by end of day

Assist on patient line to ensure a delivery score of 90% and above

Investigate and resolve customer complaints

Create staffing schedule monthly

Onboarding
Provide a robust onboarding program with sign-off on New Hire Packet by all new hires with in 30 Days

Compliance/Safety
Responsible for reporting any safety-related incident in a timely fashion through the Midas/RDE tool; attends all safety-related training programs; performs work in a safe manner; monitors work environment for possible safety issues and ensures others are also performing work in a safe manner.

Stays current and complies with state and federal regulations/statutes and company policies that impact the employee's area of responsibility.

If required for the position, ensures all certifications and/or licenses are up-to-date and valid prior to expiration dates.

Completes all company mandatory modules and required job-specific training in the specified time frame.

Education
Bachelor’s or 4 years of like management experience in nutrition

Experience
4 years nutrition management experience- required
7 years nutrition or food service experience -required
Hospital nutrition experience - preferred

Certification & Licensures
County Food Managers Certificate from applicable Serve Safe within 7-days of employment - required