Assistant Manager Patient Food Services

The primary purpose of the Assistant Manager Patient Food Services position is to plan, direct and manage all Diet Office procedures and the assembly and efficient delivery of patient meals. Provides continuous and consistent highquality, cost-effective services with a patient focused approach to enhance client satisfaction

Bachelor’s Degree in Nutrition, Business Administration or Hospitality required. Three (3) years of experience in a Food and Nutrition Services environment in a lead/management capacity. Registered Dietitian Nutritionist or Certified Dietary Manager or Enrollment in an accredited Dietary Managers Association Program and certified within one (1) year of hire required. Thorough knowledge of therapeutic diets and automated C-BORD Diet Office management system is mandatory for this position. Certificate is required or must obtain ServSafe Food Protection Certification within the first six (6) to twelve (12) months of employment and maintained throughout employment. Computer proficiency in Microsoft Office Applications (Word, Excel, Outlook) and web. Strong verbal and written communication skills required. Ability to work effectively under pressure and meet standards and time demands. Ability to guide others in understanding guest service principles as it pertains to patients. Strong leadership skills with the ability to supervise and train employees. Additional related experience may be substituted for the degree requirements on a year-for-year basis.