Dietary Manager

Creating Life Better Here starts with you. At San Juan Regional Medical Center, we're more than a healthcare provider—we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community.

Required Behaviors:

• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization. Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.

Required Qualifications:

• Bachelor's degree - Food Service Management, Hospitality Management, Healthcare Administration, Business Administration, Culinary Management, Nutrition, or related field; or equivalent combination of education and experience.
• Three (3) to five (5) years of progressive food service leadership experience,
• Demonstrated supervisory experience.
• Must have Food Protection Manager certification issued by accredited provider by 1st day worked ( https://www.env.nm.gov/foodprogram/2019-food-regulation-update/)
• Knowledge of CMS Conditions of Participation, DNV accreditation standards, FDA Food Code, HACCP, OSHA, and infection prevention requirements.
• Strong communication, budgeting, leadership, and organizational skills

Preferred Qualifications:

• Experience in a hospital, healthcare, or institutional food service environment.
• Experience managing patient meal services and retail food operations.

Duties and Responsibilities:

Staffing:

• Assess and recommend FTE requirements based on scope of services, workload, and work processes.
• Create and update job descriptions as needed.
• Consult with supervisors regarding selection of staff.
• Be a part of the interviewing process.

Budget and benchmarking:

• Participate in annual budgeting process with financial services.
• Supervise all operations of department to maintain budget.
• Meet organizational goals of benchmarking.

Policies and procedures:

• Create policies and procedures as needed.
• Review and send for approval as required.

Regulations of all oversight and governing entities:

• Assign responsibility for and review adherence to regulations.

Menus:

• Assign and participate, as needed, in planning patient, café, and catering menus to provide variety and affordable options to customers.
• Collaborate with supervisory staff regarding recipes.
• Collaborate with Registered Dietitians regarding nutrient analysis of patient menus.

Delivery of food to patients/customers:

• Assign responsibility for and review adherence to set protocol.

Customer service:

• Demonstrate excellent customer service.
• Provide guidance regarding customer service expectations.
• Work with employees to meet standards.
• Respond to customer feedback either directly, by adjusting customer service policies accordingly or discussing matters with staff implicated in customer comments.

Quality control and improvement projects:

• Assign responsibility for to quality assurance standards.
• Review adherence to quality assurance standards.
• Develop and implement quality and process improvement projects.

Clinical operations:

• Hire licensed staff and check to make sure licensing is kept up to date on a yearly basis.
• Ensure competence of clinical staff. • Order and review diet manual per policy.

HealthStream:

• All annual HealthStream modules 100% successfully completed.
• Each employee is responsible for implementing SJRMC’s Service Standards into their daily work:

                                                      Safety, Courtesy, Effectiveness, and Stewardship

Other duties as assigned:

• Demonstrates willingness and follows through with other duties requested

Physical Demands and Environmental Work Conditions: