Manager, Patient Food Service

Site:
The General Hospital Corporation Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.

Job Summary:

Responsible for managing the patient menu selection and service operation. Responsibilities include managing the day-to-day operation of meal service on all in-patient units. This includes passing patient menus, checking diet compliance and the fulfillment of patient and staff requests on the floors. Responsibilities include planning and implementing the systems used to distribute the patient menus for their meal choices and staffing the units to perform this function, Responsible for maintaining all equipment in the patient galleys.

Functions as part of the Patient Food Service Management team with responsibilities for all daily needs of the patient food service operation.

• Manages the patient food service operation from start to finish including patient meal selection, tray delivery and recovery
• Responsible for overseeing the interaction and communication between the patient and NFS
• Interviews, hires, orients, trains, evaluates, disciplines, and terminates personnel. Recommends staff for promotions, transfers.
• Plans appropriate staffing levels to meet operational standards.
• Maintains operational and policy manuals; maintains training manuals for use by staff in unit pantries.
• Monitors quality assurance program, work performance standards, sanitation procedures and personnel hygiene/food handling requirements consistent with JCAHO, OSHA, institution, local, state, and federal regulations.
• Assists with the development of standards governing patient menu and service quality.
• Conducts inspections of food preparation, serving areas, equipment, and storage facilities.
• Observes the appearance and personal habits of staff to detect deviations and/or violations of current health regulations and takes corrective action.
• Maintains close working relationship with clinical dietitians to meet the changing needs of the patient population relative to nutritional care.
• Develop and implement Continuous Quality Improvement program to routinely monitor our policies and procedures and adopt policy and procedural changes that will increase quality of programs based on findings.
• Applies principles of Process Improvement to address efficiency and effectiveness in unit.
• Monitors all activities related to food service in-patient care areas.
• Provides instruction, guidance, and leadership to Dietetic Interns during the Patient Food Service rotation. Plans work/training schedule and evaluates their performance and projects.
• Responds to problem/inquiries made by patients, employees, staff, and other departments, resolves issues. Serves as department resource person on food preparation matters in assigned areas.
• Attends meetings and participates on various committees, including RN orientation, Surveillance Rounds, Customer Service Meal Rounds, DEEP Meetings, etc.
• Maintains a current awareness of food production trends through professional journals and/or affiliations.
• Works cooperatively with other units in the department to optimize food service to patients.
• Maintains strong and open communication with nursing staff.
• Visits patients and performs service recovery.
• Manages issues with creative problem-solving answers through data collection, fact finding and assessment.
• Participates in development of unit…