The Patient Service Manager plans, coordinates, and manages patient food service activities; complying with all regulatory requirements and standards.
Leads patient service staff to ensure meals are properly prepared, plated, and delivered to the patients.
Involved in patient/department rounding, management of the diet office and clinical dietitians, operation of the tray line and room service programs.
Leads performance improvement process for all food service functions.
Establishes and maintains effective working relationships with food service staff and other departments.
Schedule: Mon-Fri 8AM-430PM | 40hours (weekend as needed)
Requirements
Registered as a Dietitian (RD) and license to practice as a Dietician in NC (LD or LDN).
At least, one year work experience as a Registered Clinical Dietician preferred.
Ability to communicate effectively; both verbal and written, with clients, customers, and support staff
Proficiency in the use of computers and business software to include: Word, Excel, PowerPoint, Outlook, Publisher, MS applications and nutritional management systems.
ServeSafe certified required or willing to obtain upon hire.
Must possess supervisory, leadership, management, and coaching skills.
Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time.
Must be able to lift and carry up to 50 pounds
Stands and walks most of the day.
Must be able to withstand heat and temperature changes while going in and out of refrigerated/freezer and kitchen areas.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Health Care Provider
Industries
Education Management
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