Prepares and submits departmental budget including labor, food and supplies, plus capital equipment.
Ensure that the food service operates within established budgetary guidelines.
Plans cycle menus for patients and cafeteria.
Plans for an adequate food supply for the Hospital, i.e., its patients, staff, etc., in cases of an emergency and/or disaster.
Assign, direct and supervise food service workers.
Screens, hires, trains, schedules and evaluates employees.
Sets up, evaluates, and monitors control system.
Follow proper receiving, storage, and preparation techniques to ensure that all food items are maintained in a high quality until consumed.
Implement strategies to create an atmosphere that will attract and retain customers.
Understand and implement safety procedures as required by the Hospital and any state agencies.
Maintain the highest standards of cleanliness and safety in the kitchen.
Develops and updates departmental policies and procedures.
Acts as liaison between Food Service Department and Medical Staff, Nursing Personnel, and other departments regarding policies, procedures and problems.
Directs and supervises the daily activities of the Food Service department.
Attends professional meetings and conferences to keep informed of current practices and trends in the field of dietetics.
Integrates the food and dietetic service into the hospital wide QAPI and Infection Control Programs.
Performs other duties as assigned.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and talk or hear. The employee frequently is required to walk, sit, and reach with hands and arms. The employee is occasionally required to stand, climb or balance, stoop, kneel, crouch, or crawl, and taste or smell.
The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and depth perception.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee occasionally works near moving mechanical parts and in outside weather conditions and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock.
The noise level in the work environment is usually moderate.
B.S. Degree, Current Sanitation Certification with State and/or City of Chicago, at least 5 years supervisor experience in hospital food service.
Registered Dietitian with the State of Illinois.
1-3 years previous experience in Food Service and/or Dietitian.
MUST BE FULLY VACCINATED FOR COVID-19
The Clinical Dietitian evaluates the nutritional requirements of patients and provides relevant strategies to maintain health both during and after hospitalization.
Food Service Director plans, organizes, directs and assumes responsibilities for over-all food service activities. Established policies and procedures and directions.