Manager of Food Nutrition Services - CommonSpirit Health

Dignity Health @ Mercy Hospital of Folsom is the community hospital serving the Sierra foothills communities of Folsom El Dorado Hills Granite Bay Cameron Park Shingle Springs and Rescue. With 106 licensed acute-care beds our accredited non-profit hospital has been providing exceptional care for more than 35 years. Mercy Hospital of Folsom provides surgical services including minimally-invasive general urological and gynecological surgeries. We also provide comprehensive and award-winning orthopedic services which include surgery inpatient and outpatient rehabilitation and specialty orthopedic care. As a certified Joint Commission Stroke Center Mercy Folsom provides exceptional care to our patients in our Medical Surgical and Intensive Care units as well as our 25-bed Emergency Department. Our Family Birth Center features private and contemporary birthing suites where labor delivery and recovery occur in one room as well as award-winning lactation training and support. Mercy Folsom received Among America’s 250 Best Hospitals recognition and is a Primary Stroke Center.

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 practices
• Maintains 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 necessary
• Maintains 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

Required

• 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
• 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.