OverviewIn 2020, united in a fierce commitment to deliver the highest quality care and exceptional patient experience, Virginia Mason and CHI Franciscan Health came together as natural partners to build a new health system centered around the patient: Virginia Mason Franciscan Health. Our combined system builds upon the scale and expertise of our nearly 300 sites of care, including 11 hospitals and nearly 5,000 physicians and providers. Together, we are empowered to make an even greater impact on the health and well-being of our communities.CHI Franciscan and Virginia Mason are now united to build the future of patient-centered care across the Pacific Northwest. That means a seamlessly connected system offering quality care close to home. From basic health needs to the most complex, highly specialized care, our patients can count on us to meet their needs with convenient access to the region’s most prestigious experts and innovative treatments and technologies.While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that may include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance, annual bonus eligibility, and more!ResponsibilitiesJOB SUMMARY / PURPOSEResponsible to maintain and administer established department operational systems, provide for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the managementteam. This position is 50% management or above.ESSENTIAL KEY JOB RESPONSIBILITIES
Directs storeroom clerk, cooks & other Food and Nutrition Services (FNS) team members, and provides for the
operational needs of these positions. Supervisor will collaborate in implementing and sustaining infectioncontrol practices with clerk/designee to create a safe, sanitary, and orderly storage facility.
Maintains communication with patients, staff, and customers regarding the level of services they receive from
FNS staff. This data is relayed to the management team and/or staff whenever necessary.
Maintains adequate staffing for daily needs reflecting cost efficiency. Assists with recruiting, hiring and
managing the performance of staff. Assigns staff and workload, respecting changing priorities in dailyoperations.
Supervisor will actively collaborate in the process of menu development for patient, cafeteria, and catering
services.
Performs other duties as assigned by leader.
JOB DESCRIPTION
Manages collaboratively and coaches others to achieve optimal performance; delegateseffectively; praises/rewards contributions; defines clear roles and responsibilities; sets goalsand leads initiatives; adjusts plans as necessary.
Sharing authority and responsibility with others to move decision making and accountabilitydownward through the organization enabling individuals to stretch their capabilities andaccomplish the business unit’s strategic priorities.
Ensuring that the patient/customer perspective is a driving force behind our actions andbusiness decisions; crafting and implementing service practices that meetpatients'/customers' and own organization’s needs. (Focus also includes internal andexternal customers.)
Keeping the organization’s mission, vision and values at the forefront of associate decisionmaking and action.
Interacting with others in a way that gives them confidence in one’s intentions and those ofthe organization.
Demonstrates breadth and/or depth of professional/technical skills and capabilities requiredfor position; shares knowledge; sets or contributes to the Company’s direction within area ofexpertise.
Understanding of how to anticipate, recognize, and deal effectively with existing or potentialconflicts at the individual, group, or situation level; ability to apply this understandingappropriately to diverse situations.
Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation,safety and compliance standards are met in accordance with facility policies and relatedlegal requirements.
Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services(FNS); ability to provide, prepare and serve inpatient meals, supplements, and menuselection services.
Knowledge of storage, preparation and maintenance of the food services area for hospitalfacility; ability to use these theories and techniques to provide sanitary, timely andsatisfactory meals.
Knowledge of organization's budget process and ability to apply policies and practices forplanning and administering a budget.
Knowledge of care and maintenance of food and related equipment for delivering of meals;ability to distribute meals in a safe and timely manner consistent with prescribed diets.
Knowledge of supplier selection and evaluation standards, processes and methods; ability touse methods, tools and documentation for evaluating, selecting, and certifying suppliers andpartners.
QualificationsMinimum QualificationsTwo (2) years of experience in foodservice or one (1) year of hospital nutritionexperience.Associate degree or equivalent combination of education and experience.Required Licensure and CertificationsCertified Dietary Manager (CDM) or Registered Dietitian required. If notcurrently certified, certification (CDM) to be obtained within 24 months ofPay Range$25.25 - $36.61 /hourWe are an equal opportunity/affirmative action employer.
