Food Services Manager jobs in Lebanon, PA

Schedule
Hours: Monday - Friday, Rotating Days, Flexible start time (3 days/week)
Rotation: No holidays or weekends

General Summary

Assesses and monitors nutritional care, manages physician ordered therapeutic diets and provides nutritional education to patients. May coordinate patient menu activities.

Essential Functions:

• Performs nutritional assessments and follow up care involving review of patient charts, diagnoses, and nutritional history.
• Develops and implements a nutrition care plan, as appropriate.
• Performs nutritional screenings and follow up on assigned areas.
• Documents all relevant aspects of nutritional care for patients in accordance with institutional and departmental standards.
• Reviews, updates, and coordinates patient nutritional care through ongoing communications with nursing, providers and other members of the health care team.
• Assesses patients' educational needs. Develops and implements a nutrition education plan for patients on assigned area.
• Teaches group nutrition classes.
• Writes diet and enteral and parenteral nutrition orders, in coordination with the patient's provider.
• Represents clinical nutrition at multidisciplinary committees, task forces and project groups.
• Participates in performance improvement initiatives.

Common Expectations:

• Demonstrates knowledge of the principles of growth and development over the life span of the assigned patient population. Assesses and interprets patient age specific data and provides appropriate, age specific treatment. Provides direct patient care to assigned patient age group(s).
• Maintains appropriate records, reports, and files as required.
• Maintains established policies and procedures, objectives, quality assessment, safety, environmental and infection control standards.
• Enhances professional growth and development through participation in educational programs, current literature, inservice meetings, and workshops.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
• Serves as an educational resource to peers, allied health and medical professionals.
• Attends multidisciplinary team meetings regularly to discuss patient care needs.

Required for All Jobs:

• Performs other related duties as identified.
• WellSpan Health has adopted and implemented a compliance program to support WellSpan's values and standards for professionalism, integrity, and ethics. Expected to support and meet the values and standards of the organization and the performance expectations of the job, the department, and the compliance program.
• WellSpan Health has adopted and implemented a privacy program to safeguard the patient information and the business and operational information of the organization. Expected to support and meet the values and standards of the organization to safeguard patient and business/operational information.

The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

Physical Demands:

• Standing - Frequently
• Walking - Frequently
• Sitting - Rarely
• Carrying/Lifting - Occasionally (50lbs)
• Pushing/Pulling - Occasionally (50lbs)
• Kneeling/Crouching - Frequently
• Reaching - Frequently
• Talking - Frequently
• Hearing - Frequently
• Repetitive Motions - Frequently
• Eye/Hand/Foot Coordination - Frequently

Working Environment:

• Occupational Hazards - Frequently

Qualifications

Minimum Education:

• Bachelors Degree In Food and Nutrition or related field. Required

Work Experience:

• 1 year Supervised practice experience. Required and

Licenses:

• Registered Dietitian within 90 days Required and
• Licensed Dietitian-Nutritionist within 180 days Required

Courses and Training:

• Nutrition Support Dietitian certification (CNSD) Upon Hire Preferred
• Completion of an Accreditation council for Education in Nutrition and Dietetics (ACEND) approved program. Upon Hire Required

Knowledge, Skills, and Abilities:

• Knowledge of foods/nutrition; food preparation; production; supervisory/instructional techniques