Hutchinson Health is seeking a Nutrition Services Manager. This position will be responsible for overseeing the daily operation of the Nutrition Services department and will play an essential role in patients’ healing process and experience of care, as well as ensuring principles of a food safety culture that keeps patients, visitors, and colleagues safe from foodborne illness. 

Duties include coordinating and evaluating department activities to ensure consistently high-level standards of nutrition care, service, and aesthetics to patients, visitors, and staff. Oversees high-volume food production, therapeutic diets and menu planning, inventory, equipment, dining center operations, catering requests and Meals on Wheels program. 

A vital aspect of this position is ensuring compliance with various laws/regulations related to the Nutrition Services department, leading quality investigations, and supervision of Nutrition Services staff, including all aspects of new hire orientation and ongoing training, performance evaluations, and staff scheduling.

This managerial role will also be required to work hands on performing culinary activities to ensure food served to patients, visitors, and colleagues is nutritious, prepared using recognized dietary and safe food handling practices, and is eye appealing. 

One of the following certifications is required in this position: Certified Dietary Manager, Certified Food Protection Professional, or Minnesota Certified Food Protection Manager. A Bachelor’s degree in Nutrition/Dietetics or related field is preferred along with 1 year of managerial experience. 

Successful candidates will have strong written and verbal communication skills with the ability to communicate effectively with all levels of team members and leadership. Must have experience as a Food Services Manager in a medical facility or commercial kitchen. 

 

Job Summary:

The Nutrition Services Manager is responsible for overseeing daily operation of the Nutrition Services department, including but not limited to supervising and performing culinary activities to ensure food served to patients, visitors, and colleagues is nutritious, prepared using recognized dietary and safe food handling practices, is eye appealing, and maximizes well-being. The position will collaborate with Leadership to coordinate and evaluate department activities to ensure high-level standards of nutrition service. Oversees high-volume food production, therapeutic diets and menu planning, inventory, equipment, dining center operations, catering requests, Meals on Wheels, and staff scheduling. The Nutrition Services Manager serves as a link between staff regarding policies, protocols, procedures, and events, may be asked to lead Quality Investigations such as A3 or root cause analysis to optimize departmental services and is trained to provide guidance for the management of and compliance with regulatory standards.

Essential Duties & Responsibilities of all Leaders:

Provide Leadership consistent with Hutchinson Health’s vision of Health as it could be, Affordability as it must be, through relationships built on trust.  Maintain a consistent, visible and positive role within the organization.  Ensure departments are in compliance with all laws and regulatory bodies.  Communicates and educates staff and develops processes to ensure compliance is continuously met. Practices fiscal responsibility and cost control by monitoring and adhering to financial reports, forecasts and budgets.  Includes staff in continuous efforts of financial improvement. Plans and delegates the work of others. Maintains appropriate staffing and follows service area productivity guidelines and expectations.  Involves staff in continuous efforts to identify and implement productivity improvement initiatives. Monitors patient experience, quality and/or customer service as applicable and involves staff in continuous efforts towards improvement.  Follows HR policies. Interviews, hires, orients and trains new staff.  Supervises, coaches, counsels and appraises service area staff.  Retains solid and high performing staff.  Facilitates communication and teamwork between departments to build relationships and facilitate department and interdepartmental success.  Develops and tracks service area policies procedures, processes and competencies and communicates updates and changes regularly with staff.  Manages service area contracts per Contract Review policies.  Perform all other related duties as assigned.

Essential Duties & Responsibilities for this service area leader:

Works cooperatively and in coordination with overlapping organizational services, including but not limited to: Nursing, Infection Prevention, and Safety Officer to evaluate quality, accuracy and integrity of high-volume food production. Creates a productive team environment in areas of responsibility that promotes initiative, innovation and continued learning, and a strong operating team which reinforces the Heart + Hand, Together and Living Our Values culture. Collaborates with the Vice President of Operations to identify growth and process improvement strategies, develop tactics to meet goals, and determine and monitor appropriate metrics for success.

Accountabilities for all Employees:

Adheres to the Hutchinson Health Employee Values. Maintains confidentiality of the organization and patients. Reports any health/medical errors. Observes all Environment of Care policies and reports safety risks or hazards immediately.

Education, Training or Degree Required:

Bachelor’s degree in Nutrition/Dietetics or related field preferred. In lieu of degree, at least 10 years’ direct experience in a related field required.

License/Registration/Certification Required: (will be primary source verified by HR)

Certified Dietary Manager, Certified Food Protection Professional, or Minnesota Certified Food Protection Manager, or able to obtain within six (6) months of hire.

Experience and Skills:  (indicate preferred or required)

Strong written and verbal communication skills with the ability to communicate effectively with all levels of team members and leadership. Prior experience as a Food Services Manager in a medical facility or commercial kitchen required Culinary training highly desirable Demonstrate strong working knowledge of the principles of a food safety culture that keeps patients, visitors, and colleagues safe from foodborne illness.