Supervises staff involved in nutrition and food service activities. Oversees diet office operations, formula room, and human milk room. Responsible for the quality and quantity of their assigned staffs' work.
In-depth knowledge of food service database software to monitor performance and solve problems. Interprets food service policies into processes to guide the achievement of department goals and fulfillment of department standards. Assigns work, monitors performance, provides guidance and direction to assigned staff.
Evaluates compliance with departmental goals and suggests action plans to improve. The work schedule may vary and could include working weekends and holidays and at multiple sites. This position will schedule and replace staff when necessary and ensure that staff schedules are followed appropriately.
This position will work as a team with managers and other department supervisors on department initiatives. They will make sure appropriate service recovery is done to ensure patients and customers are satisfied within department resources. They will make decisions for the operations when managers are not present and escalate problems to the manager when beyond their scope.
This position will have oversight of call center operations for 5 campuses and manage a combination of in-person, hybrid and remote workers introducing new challenges of keeping parity, equity and morale consistent. Responsible for managing and troubleshooting the call center software, kitchen menu software, staff communication software, electronic health record orders interface and bedside meal ordering software. This person will support the management of additional meal ordering interfaces with our kitchen software.
Department Overivew: The UCSF Health Department of Nutrition and Food Services is a high performing and nationally recognized food and nutrition service operation. The department is comprised of three divisions: food service (room service style patient food service, retail food operations including cafes, quick service coffee outlets, a large-scale catering program with conference services, with supporting entities of culinary services, food procurement services, and a business office), retail services (gift and specialty shops), and nutrition services (inpatient and outpatient nutrition services for adults and pediatrics and a dietetic internship).
The Department provides professional nutrition services and food to patients in the hospitals at Parnassus, Mission Bay, Mount Zion, Stanyan, Hyde, and Oakland sites. Responsibilities The UCSF Health Department of Nutrition and Food Services is a high performing and nationally recognized food and nutrition service operation. The department is comprised of three divisions: food service (room service style patient food service, retail food operations including cafes, quick service coffee outlets, a large-scale catering program with conference services, with supporting entities of culinary services, food procurement services, and a business office), retail services (gift and specialty shops), and nutrition services (inpatient and outpatient nutrition services for adults and pediatrics and a dietetic internship).
The Department provides professional nutrition services and food to patients in the hospitals at Parnassus, Mission Bay, Mount Zion, Stanyan, Hyde, and Oakland sites. Key Responsibilities % of time Essential Function (Yes/No) Key Responsibilities (To be completed by Supervisor) 50 YES Communications Office and Patient Food Service Management Responsible for daily diet office, formula and human milk rooms operations Responsible for accurate and timely processing of meal entries and call center operation Assist with setting directions and manages communication cost center IAP Assist with building and maintaining room service patient menu and maintenance of master menu sets in Computrition Assist with performing revisions and corrections related to patient food services (tray tickets, portion changes, and restriction modifications) Assist with linking new patient recipes for allergies and restrictions Plans and conducts training for new employees and new dietitians, including food service database software training.
Trains staff on any new food service database software features or functions. Presents advanced level in-services and training to new Registered Dietitians and staff. Coordinates special orders for formulas and custom food requests Investigate errors and respond to incident reports and patient complaints.
Initiates, oversees, and audits sanitation & safety procedures of formula and milk room Responsible for management of technology systems used for operations including troubleshooting, submission of tickets for support, day-to-day maintenance of machines, and communication of downtime procedures to staff Consults with and supports staff when complex food service issues arise. 30 YES Human Resource Management Responsible for scheduling and maintaining accurate records for department payroll of diet office, formula and breast milk staff Assist with HR recruitment, selection, training new hires and system set-up for all relevant applications Assist with recommending salary actions, promotions, and terminations.
Recommends changes in staffing and changes to budget to ensure the efficient operation of the function. Conducts performance evaluations and competencies for assigned staff Responsible for coaching and corrective action for staff Collaborates with Labor and Employee Relations to address areas of staff performance that need improvement. Provides guidance and acts as a resource for Patient Food Service Supervisors Assist with developing training programs, job analyses, and procedural manuals to help develop staff in patient food service.
Provides guidance and excellent judgment. Seen as a role model by assigned staff. Keeps open and continuous dialogue with staff regarding engagement initiatives and demonstrates follow through 10 YES Participate in Department Projects and Programs Participates on multidisciplinary team, division, and department committees and projects.
Demonstrates leadership and contributes to the group's goals. Collects, analyzes and evaluates data for quality assurance and improvement, and standards of development. Collaborates with manager on strategies to improve quality, develops action plan and implements.
Orients dietetic interns to the kitchen and assist them in completing their training with kitchen staff. Acts as preceptor for intern learning experiences and evaluates intern performance. Develops learning activities and supervises dietetic intern projects including establishing objectives and evaluating performance.
Supervises dietetic interns. Participates in dietetic internship development: develops curriculum and teaches intern classes as assigned. Completes testing and quality assurance checks on new food service software updates including computerized bedside meal ordering, kitchen management software, call center automatic distribution software, and healthcare communication software. 5 YES Patient and Nursing Satisfaction Leads rounding for patient satisfaction.
Rounds as necessary on nursing and stakeholders as they contribute to patient satisfaction. Conduct annual nursing satisfaction surveys with patient food service. Results will be shared with appropriate stakeholders Implements action plan to improve nursing satisfaction with patient food services.
Participate in interdisciplinary committees that relate to patient food service as assigned. 5 YES Advances Competencies as Professional & Other Annually develops professional goals for continuing education and a plan to meet these goals Observes and upholds all University, Medical Center, and Departmental policies Job duties include access to Protected Health Information. Complies with HIPAA procedures for patient privacy and ensures that supervisees comply Performs other duties as assigned 100% (To update total %, enter the amount of time in whole numbers (without the % symbol - e.g., 15, 20) then highlight the total sum (e.g., 1%) at the bottom of the column and press F9.
The total sum should add up to 100%.) Required
Bachelor's degree in related area and / or equivalent experience / training . 5+ years of relevant progressive experience Registered Dietitian (RD), Certified Dietary Manager, or Dietetic Technician, Registered Accurate knowledge of all policies concerning food handling including CMS, Title 22, and California Retail Food Code regulations. Academic and applied background in clinical nutrition for acute care setting. Knowledge of medical nutrition therapy principles.
Understanding of application of principles to fit needs of patients of diverse health situations. Knowledge of dietary and nutrition, organization, HR and UC policies and processes. Knowledge of all relevant industry federal, state and local laws and regulations.
Demonstrated leadership skills. Motivational and inspires staff to improve the division. Solid customer service skills.
Demonstrated ability to effectively manage multiple priorities. Solid organizational skills applied to personal work and improving organization of assigned staff and department. Actively cooperates and supports the work of others.
Effective communicator with peers, patients / families, and multidisciplinary team members. Empathetic and aware of impact on others. Solid skills to quickly evaluate complex issues and identify solutions.
Demonstrated ability to solve problems and suggest solutions through critical thinking process. Solid communication skills; includes active listening, critical thinking, advising and counseling skills. Solid knowledge of common computer programs.
Demonstrated ability to teach others. Supervisory experience within a healthcare work setting
2 years of experience as a Registered Dietitian, a Certified Dietary manager, or Dietary Technician, Registered ServSafe certification or completion of a comparable food safety curriculum or ability to obtain at the next scheduled examination date, generally within six months. Experience working in a call center setting Master's degree preferred.
Day shift