Supervises Dining and Nutrition Services team to provide patient service and retail dining service operations for hospital facility.

• Supervises and monitors daily dining service production and patient delivery service and consults with members of the leadership team on service issues and keeps them informed of related activities, needs and problems. Advises others regarding conditions which warrant process improvements and urgent response.
• Schedules employees, monitors and adjusts staffing levels and secures contingent labor as necessary to meet quality control and customer requirements: interviews, selects & orients new employees as necessary.
• Leads and provides technical assistance for employees to assure that service and quality standards are met: trains, coaches, evaluates and reviews, disciplines, encourages professional growth and development and provides for and participates in department in-services. Maintains and enforces established hospital and departmental policies, procedures, objectives, quality assurance, safety, environmental and infection control.
• Evaluates and approves employee requests for PTO. Ensures that all required inoculations are completed as necessary. Makes recommendations regarding employment decisions to senior management team as needed.
• Assists management with annual budget preparation and works to continually trim operational costs. Prepares operations reports and other associated paperwork as required. Receives assignments, reviews job orders, prioritizes, informs management of production status, time schedules and ensures production deadlines are met as required. Establishes production goals, objectives and quality control standards to better serve the customer and comply with all accreditation requirements. Monitors work flow and time schedules to meet production goals as assigned.
• Ensures understanding of, and compliance with, Carilion policies and procedures and all regulatory guidelines as prescribed by various agencies, including JCAHO, OSHA, etc. Ensures compliance with contracts and service line customer service agreements.
• Provides conflict resolution with internal and external customers as necessary.
• Attends required meetings and in-services and may participate on committees as requested. Maintains professional growth and development.

Education: High School Degree required

Experience: 3 years of experience in high volume food production system required. 2 years of those 3 years are related to a lead or supervisory role. Prior experience in health care industry preferred. ???????

Licensure, certification, and/or registration: Certified Dietary Manager preferred. SERV-Safe Certification or equivalent certification from the Virginia Health Department is required; or ability to obtain certification within year one in this position.

Other Minimum Qualifications: Must have good public relations skills with customers, employees and other key stakeholders including senior leadership. Must be capable of communicating verbal and written orders, directions, supervisory guidance and technical assistance as needed to a diverse workforce. General interest in the development of subordinates to meet institution and patient care needs.

This is Carilion Clinic ...

An organization where innovation happens, collaboration is expected and ideas are valued. A not-for-profit, mission-driven health system built on progress and partnerships. A courageous team that is always learning, never discouraged and forever curious.

Headquartered in Roanoke, Va., you will find a robust system of award winning hospitals, Level 1 and 3 trauma centers, Level 3 NICU, Institute of Orthopedics and Neurosciences, multi-specialty physician practices, and The Virginia Tech Carilion School of Medicine and Research Institute.

Carilion is where you can make your own path, make new discoveries and, most importantly, make a difference. Here, in a place where the air is clean, people are kind and life is good. Make your tomorrow with us.