Nutrition Services Manager

Job Description:

Responsible for the operation and management of food service functions within a given facility with an average of at least 15,000 total meals per month and span of control of at least 24 FTEs. Utilizes critical thinking skills and advanced knowledge to ensure departmental focus and vision is aligned with the hospital, region, and Intermountain business plans.



Work Schedule

• 40 hours per week
• Availability Needed: Monday-Friday with flexible morning start
• Typical Shift: Minimum of 8 hours, 5 days a week
• Required: Flexibility to cover business needs
• Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Essential Functions

• Implements established best practices to deliver exceptional care and service at the appropriate cost.
• Provides value-based leadership to establish high functioning teams and operations in an accountable environment.
• Facilitates all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
• Manages employees to ensure that food safety standards and regulatory guidelines are met.
• Monitors quality and satisfaction scores. In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes.
• In conjunction with the System-level Directors, establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status.
• Represents Nutrition Services in interdisciplinary teams, committees, and meetings at a facility level.

Skills

• Food Service
• People Management
• Food Safety and Sanitation
• Business
• Computer Literacy
• Interpersonal Communication
• Financial Competence
• Nutrition

Qualifications

• Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.
• A demonstrated understating of the key functions needed to manage a Hospital Culinary Service Department.   
• Proven ability to lead departmental operations and provide sound people leadership and management skills.   
• Demonstrated ability to lead and manage a diverse team.
• Demonstrated effective business and financial skills in the food service industry.
• Demonstrated highly effective verbal, written, interpersonal, and communication skills.
• Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.
• Demonstrated experience in quality improvement initiatives.
• Certified Dietary Manager (CDM) certification obtained within one year of hire date is required for facilities with an attached LTC unit (HRH and GMH).

Preferred:

• (1) or more year of experience in Food Service managing a team within a hospital
• (3) Three years of experience of Leadership in Culinary Services
• Bachelor’s degree in Food Service, Dietetics, Nutrition or Management; Registered Dietitian with the Commission on Dietetic Registration. 
• Certified Dietary Manager Certification
• Demonstrated ability to work and navigate the complexities of hospital food service operations
• Experience using advanced or complex spreadsheet and database applications, nutrition services software, and computerized tracking systems.

Physical Requirements:

Physical Requirements

• Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.
• Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.
• Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.
• Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.
• Remain standing for long periods of time to perform work.
• Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Location:

Primary Childrens at Lehi

Work City:

Lehi

Work State:

Utah

Scheduled Weekly Hours:

40

The hourly range for this position is listed below. Actual hourly rate dependent upon experience. 

$28.72 - $44.32

We care about your well-being – mind, body, and spirit – which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged.

Learn more about our comprehensive benefits package here.

Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

At Intermountain Health, we use the artificial intelligence ("AI") platform, HiredScore to improve your job application experience. HiredScore helps match your skills and experiences to the best jobs for you. While HiredScore assists in reviewing applications, all final decisions are made by Intermountain personnel to ensure fairness. We protect your privacy and follow strict data protection rules. Your information is safe and used only for recruitment. Thank you for considering a career with us and experiencing our AI-enhanced recruitment process.

All positions subject to close without notice.