Dietary Kitchen Manager

North Platte Valley Medical Center is looking for an energetic, enthusiastic individual to manage the Dietary Services Department to provide nourishing, well-balanced diets to our patients and residents. POSITION COMPLEXITIES  The Dietary Kitchen Manager is responsible for the management of up to ten (10) employees in the preparation of attractive, nutritionally adequate meals served at proper temperatures and at appropriate times according to facility policies and procedures, consistent with state and federal laws and regulations and accepted nutritional standards.  You will be responsible for the care and sanitation of institutional food service equipment and work areas used for preparation, storage, and service.  In collaboration with Dietitian, the supervisor allocates department resources in an efficient and economic manner to ensure each patient/resident receives food in amount, type, consistency, and frequency to maintain usual body weight and nutritional values.  You will be responsible for staff performance improvement, budget development/monitoring, and personnel management.  The position may be required to work on shifts, including evenings, and weekends and holidays. PERFOMANCE REQUIREMENTS  Interviews patient/patient's interested family members, legal representatives, and significant others to obtain and update information needed to develop individualized dietary plans of care, to accommodate individual needs and preferences, and to protect and promote patient/patient's rights.Is a member of and works cooperatively with members of the interdisciplinary team to develop, implement and evaluate plans of care.  Attends care conferences.  Communicates patient/patient concerns and responses to interventions to interdisciplinary team members and direct care staff.Identifies ways to accommodate patient/patient's choices, preferences, and customary routines in matters of eating.  Includes these approaches in the plan of care and gives this information to direct care staff.  Cooperates with other departments to identify and accommodate individual patient/patient needs and preferences.  Communicates directly with patients, patients, families, and legal representatives to identify approaches that will protect and promote patients' rights.Plans menus with a Dietitian that meet the nutritional needs of patients/patients in accord with recommended dietary allowances and state and federal regulations.  Able to prepare standard recipes and daily production sheets from each menu cycle for dietary staff who prepares food.  Posts menu in readily accessible places in the facility.Conducts regular meal observations, reviews records, and interviews staff and patients/patients to ensure that all patients/patients are receiving food in the amount, type consistency, and frequency to maintain usual weight and nutritional values.  If food intake is inadequate or patients' nutritional status is poor, adjust menus to meet the calorie and nutrient intake needs of the patient/patient.  Works closely with nursing staff to identify problems.  Refers complex issues to Dietitian for assessment and intervention.Supervises food preparation using techniques that conserve nutritional values, flavor, and appearance.  Organizes food preparation and service so that food leaves the kitchen and is served to patients in scheduled time frames.  Provides food substitutes of similar nutritional value for patients who refuse food served.Orders food economically and efficiently only from sources approved or considered satisfactory by Federal, State, or local authorities.  Maintains a sufficient inventory of supplies.  Establishes an effective system to track inventory and secure storage areas.Stores, prepares, and serves all food under sanitary conditions to prevent the transmission of food-borne illness.Completes and maintains all dietary services records and forms, including administrative statistics on several meals, food costs, menus, and repairs.Verifies patient/patient information daily regarding new admissions, diet order changes, room changes, and daily census.Hires and retains qualified, competent food service staff.  Conducts interviews, provides regular performance reviews, takes appropriate job actions, and reviews job actions taken by subordinates to assure that staff meet qualification and performance standards and can perform all essential functions of the job.Monitors the performance of food service staff by observing staff performing duties in all work areas, on all shifts, and by interviewing facility staff, patients, patients, and families.  Performs quality assurance functions, including compliance rounds, daily to evaluate compliance with state and federal laws and regulations, and facility policies and procedures.  Initiates proper job action according to facility policy to correct problems in staff performance.  Initiates other corrective actions as appropriate.Attends in-service education programs and staff meetings as assigned.  Applies information to job tasks.Actively participates in the hospital survey process by instructing staff in matters of conduct and disclosure, maintaining a presence when surveyors are onsite, and directing the timely collection of information required by the survey team. Gathers and presents supplemental documentation to avoid potential deficiencies.  Collaborates with Hospital Administration to develop responses to survey reports as needed.Develops and updates Dietary Services policies and procedures that reflect the philosophy and mission of the facility and accepted professional standards of nutrition and sanitation.Communicates with Hospital Administration to discuss patient/patient services, personnel and budget issues.  Recommends to Hospital Administration numbers and types of personnel needed to meet patient/patient needs in compliance with state and federal laws and regulations.  COMPETENCIESMust have a high standard of cleanliness.Knowledge of accepted nutritional standards and facility policies and procedures for food service.  Able to apply these principles and to establish criteria to assure that food services meet established standards of quality.Current knowledge of state and federal laws and regulations, including relevant sanitation and safety codes, that applies to dietary services in healthcare facilities.Demonstrates satisfactory level of interpersonal skills to interact with facility staff, administration, patients, patients families, vendors and government agencies.Sufficient knowledge to provide basis counseling to patients, staff and interested family members on matters of eating and diets.  Able to identify and refer more complex problems to Dietitian.Makes prompt efforts to resolve all patient concerns or grievances related to dietary servicesPHYSICAL, AND ERGONOMIC REQUIREMENTS/WORKING CONDITIONSMOBILITY:  Must be able to move with efficient speed.  Must be able to turn torso from side to side when standing to accomplish a variety of tasks.LIFTING:  Must be able to lift properly 40 lbs from floor.  Must be able to lift and carry large pots or pans of hot or cold food from one area to another.CLIMBING/BALANCING:  Must be able to climb ladder to reach higher shelves of storage.STOOPING/BENDING:  Must be able to stoop over work area during some food preparation for long periods of time.PUSHING:  Must be able to push heated cart throughout facility.STANDING/SITTING:  Must be able to sit or stand in one place for long periods of time.REACHING:  Must be able to reach above head to stock or retrieve supplies.HEARING:  Must be able to clearly hear and understand verbal communication including pages, intercoms and telephone rings.  SPEAKING:  Must be able to speak English clearly.VISION:  Must be able to read all written communications and oversee paperwork.COLOR VISION:  Must be able to recognize and distinguish between color-coded diet cardsCOLD/HEAT:  High temperatures of kitchen equipment, Cold temperatures of walk in freezer/fridge.WET/HUMIDITY:  humidity of dishwashing equipmentNOISE/VIBRATIONS: Noise of appliances.  FUMES/ODORS/CHEMICAL EXPOSURE:  Daily exposure to detergents and sanitizersOTHER ENVIRONMENTAL HAZARDS:  Must use universal precautions while working, REQUIREMENTSEducation: High School Diploma or its equivalent. Successful completion or current enrollment in a course approved by the American Dietetic Association.Work Experience: Two years of food service experience required, institutional planning, preparing, and serving regular and therapeutic diets in a health care setting preferred. Two years minimum of supervisory experience required.Certifications: Must hold or obtain Certified Dietary Manager Certification within 3 months.Valid Drivers License.JOB TYPE: Full-TimeBENEFITS: Simple IRA company match Dental insuranceDisability insuranceHealth insuranceLife insurancePaid sick timePaid time offVision insuranceABOUT NPVMC AND SARATOGA

Come be a part of a state of the art, newly designated Critical Access Hospital (CAH) focused on balancing a fully accessible clinic and acute care hospital services. We strive for employee satisfaction and concentrate on ensuring our employees maintain physical, financial, emotional, and spiritual wellbeing. We are offering competitive pay based on experience and supplemental benefit packages.NPVMC provides the most up to date medical campus in Southeastern Wyoming. In addition to a 24-hour emergency room, NPVMC offers advanced imaging including ultrasound, X-Ray, digital mammography, CT, Dexa Scan, and mobile MRI capabilities. The CAH features an inpatient pharmacy, laboratory services, and physical/occupational therapy. Staffed with both full time physician and mid-level providers, the hospital provides a healthcare solution that services the community and offers convenience to medical services. The Town of Saratoga itself offers a family friendly, small-town community nestled between the beautiful Rocky and Sierra Madre Mountains. The Platte Valley area is highly known for its breathtaking scenery which offer hiking, camping, blue ribbon fishing, snowmobiling and cross-country skiing to name a few. Within 20 miles you can be floating down the river, driving up the gorgeous Snowy Range, soaking in our famous natural hot springs, or walking through and exploring the Grand Encampment Museum. You and your family will quickly fall in love with the Valley's charm. Please NoteFreedom from drugs and effects of the use of drugs and alcohol in the workplace.Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care-related setting, or who have been found guilty of embezzlement, are ineligible for employment in this position.All offers of employment are contingent upon the successful completion of a negative drug screen test*, criminal background check, reference checks, infection prevention procedures (TB test, Flu Shot, immunization records, etc.) and acknowledgement of policies.