Manager Food-Nutrition Services

CHI St. Francis Health is a ministry serving the head of the Red River basin, located in Breckenridge Minnesota, founded by the Franciscan Sisters of Little Falls in 1899. St. Francis is an organization that provides a full continuum of health care services. We promote health, healing and community through works of care and compassion. We are committed to a holistic healing ministry and a quality management philosophy using the St. Francis Core Values for its foundation. Our employees and medical staff take pride in providing innovative and high-quality service in a healing environment. St. Francis Health is a part of CommonSpirit Health, a national health care ministry that shares the following mission, vision, and values. 

Responsible for maintaining and administering established department operational systems, providing for the operational needs of staff, and to contribute to the development of new operational systems as an active member of the management team. Leads designated Food and Nutrition Services (FNS) team members and ensures service excellence is provided and quality initiatives are maintained.

Essential Key Responsibilities

1. Directs all patient interactive positions (i.e. dietitians, diet clerks, etc.) and provides for the operational needs of these positions.
2. Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices. 
3. Maintains communication with patients, staff, and customers regarding the level of services they receive from FNS staff, and promotes patient satisfaction. This data is relayed to the management team and/or staff whenever necessary. 
4. Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff. 
5. Actively collaborates in the process of menu development for patient, cafeteria, and catering services.
6. Assists with managing facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual.
7. Participates in hospital committees as indicated by the department policies and procedures (i.e. MEC, Quality, and P&T committees.) 
8. Conducts frequent patient rounding and visitations.
9. Conducts job shadowing audits to assess efficacy of training programs.  Provides coaching if service standards are not met.
10. Performs other duties as assigned by the leader.

Bachelor's/Associate degree in Nutrition, Dietetics, Culinary or related field; or Three (3) years of equivalent combination of education and foodservice-related experience in lieu of the Bachelor’s degree.

Minimum of two (2) years of leadership experience.

Registered Dietitian or CDM within 24 months

ServSafe Food Protection Manager upon hire

ServSafe Allergen (ServSafe Gen) within 60 days

FHP within 30 days