Manager, Food Services, Nutrition Services

Job Summary

In addition to the responsibilities listed below, this manager level position is also responsible for planning, organizing, and managing the provision of high-quality, cost‑effective in‑patient and out‑patient clinical nutritional services and feeding operations that meet or exceed regulatory and budget requirements. This includes the provision of nutritional services including professional services, nutrition care services, and in‑and out‑patient feeding and computer nutrition programs.

This also includes assisting in department operations, including but not limited to the planning and development of departmental operating and capital budgets; monitoring payroll and non‑payroll expenditures; and collaborating with the management team to develop short‑and long‑term departmental goals and objectives in alignment with service area medical center strategic plans. This position acts as a key liaison with professional staff (e.g., physicians, nurse managers, pharmacists, and other Kaiser staff) to ensure open communications regarding patient food services and nutritional care services.

This role is also responsible for collaborating with the other service area leadership to plan, integrate, and coordinate provision of products and services across customer groups. This includes actively participating in quality assurance programs; developing, implementing, and maintaining policies and procedures for area of responsibility; and ensuring quality care of members, patients, and staff through continuous monitoring and process improvement initiatives.

• Provides developmental opportunities for others; builds collaborative, cross-functional relationships. Solicits and acts on performance feedback; works closely with employees to set goals and provide open feedback and coaching to drive performance improvement. Pursues professional growth; develops and provides training and development to talent for growth opportunities; supports execution of performance management guidelines and expectations. Leads, adapts, implements, and stays up to date with organizational change, challenges, feedback, best practices, processes, and industry trends.
  
  Fosters open dialogue amongst team members, engages, motivates, and promotes collaboration within and across teams. Delegates tasks and decisions as appropriate; provides appropriate support, guidance, and scope; encourages development and consideration of options in decision making.
• Manages designated work unit or team by translating business plans into tactical action items; oversees the completion of work assignments and identifies opportunities for improvement; ensures all policies and procedures are followed. Aligns team efforts; builds accountability for and measuring progress in achieving results; determines and ensures processes and methodologies are implemented; resolves escalated issues as appropriate; sets standards and measures progress.
  
  Fosters the development of work plans to meet business priorities and deadlines; obtains and distributes resources. Removes obstacles that impact performance; identifies and addresses improvement opportunities; guides performance and develops contingency plans accordingly; influences teams to execute in alignment with operational objectives.
• Manages the sanitation and maintenance of food services work areas and equipment by holding teams accountable for tracking and reviewing cleaning and sanitizing logs to ensure duties are performed according to company standards, monitoring equipment problems, and reviewing replacement requests to ensure such needs do not exceed budget.
• Guides vendor contract management by leading strategic communications with vendors to ensure vendor contracts are in place; establishing relationships with vendors to ensure they are providing services consistent with vendor agreements or regulatory compliance standards; and overseeing vendor metrics to ensure service delivery is compliant, safe, sanitary, in support of patient satisfaction.
• Manages the procurement, storage, and distribution of food by providing guidance to teams receiving, verifying, and storing of delivery…