Responsibilities

Responsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained.

Directs all patient interactive positions (i.e. dietitians (if applicable), diet clerks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practicesMaintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessaryMaintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.Actively collaborates in the process of menu development for patient, cafeteria, and catering services. Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual.Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.)Conducts frequent patient rounding and visitations.
Qualifications

Required Education and Experience:

Minimum of two (2) years of leadership experience.Bachelor's/Associate degree in Nutrition, Dietetics, Culinary or related field;or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.

Required Licensure and Certifications:

Certified Dietary Manager (CDM) or Registered Dietitian. If not currently certified, certification (CDM) to be obtained within 24 months of hire; unless otherwise required by State or local health code.Current certification as a ServSafe© Food Protection Manager and ServSafe© Allergen Certifications. Certification must be obtained within 60 days of hire; unless otherwise required by state or local health code.

We deliver inspired people to do meaningful work.

We are an equal opportunity/affirmative action employer.

Overview

Virginia Mason Franciscan Health brings together two award-winning health systems in Washington state  CHI Franciscan and Virginia Mason. As one integrated health system with the most patient access points in western Washington, our team includes 18,000 staff and nearly 5,000 employed physicians and affiliated providers. At Virginia Mason Franciscan Health, you will find the safest and highest quality of care provided by our expert, compassionate medical care team at 11 hospitals and nearly 300 sites throughout the greater Puget Sound region.  While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance, annual bonus eligibility, and more!