Program Manager Foodservice at Geisinger Health System in Remote
Job Summary Directs the Foodservice nutrition programs and provides guidance on nutrition issues to all areas of the department. Plays a lead role in developing and executing the nutrition strategy of the organization. Directs or participates in project planning, analysis, development, implementation, and maintenance of foodservice programs and the information technology applications used for the purpose of managing foodservice programs. Serves as a resource on all issues related to nutrition and health and monitors outcomes of nutrition programs and services. Ensures a professional and appropriate service standard while performing the job. Follows and enforces system-wide, as well as department-specific, service standards. Job Duties Provides oversight and support for the development and execution of nutrition programs and services. Coordinates activities related to menu development, analysis, distribution, and revision; providing consultation to nutrition and food service staff on clinical nutrition, menu-related issues, and interpretations of regulatory standards. Analyzes menus and recipes for nutritional adequacy. Creates and revises menus within the database to meet specific nutrition guidelines for various diets using the most currently available nutrient database and recipe information. Works closely with departmental staff to ensure menus are modified to reflect changing protocols, seasonal foods, changes in food availability, and modifications to menu format. Monitors nutrition trends, develops insights, and identifies business opportunities for nutrition programs and services. Fosters the development of nutrition partnerships. Creates and manages a network of leaders to support nutrition issues and strategies. Provides technical support and guidance on nutrition and regulatory issues to all areas of the organization. Directs the training of new employees on operating the Foodservice Information System. Provides on going assistance and support to system users. Updates training materials to reflect changes or upgrades to the system and provides education to staff. Ensures the maintenance of the Food service database;remaining current in food composition, package sizing, and labeling. Manages system upgrades including structured method of accepting upgrades following acceptable testing of new and existing functionalities. Participates in the development of policies and procedures that direct food preparation, distribution and service, purchasing, sanitation, safety practices, performance improvement, and staff education and development. Assists with coordination of the Food service Dietetic Internships Programs to ensure all competencies are met for each program. Serves as Preceptor for Patient Food service rotations and matches students with appropriate preceptor to meet established competencies Contributes to food and nutrition features for brochures, newsletters, websites, and promotional materials. Directs the development of messages required to respond to nutrition issues or customer questions and concerns. Maintains dietetic registration and continuing education requirements. Education Bachelor's Degree- (Required) Experience Minimum of 5 years-Managing people, processes, or projects (Required), Minimum of 5 years-Related work experience (Required) Certification(s) and License(s) Certified Dietitian/Nutritionist - Default Issuing Body Skills
Salary Range:
$80K -- $100K
Minimum Qualification
Program Management, Other SciencesEstimated Salary: $20 to $28 per hour based on qualifications.
Salary Range:
$80K -- $100K
Minimum Qualification
Program Management, Other SciencesEstimated Salary: $20 to $28 per hour based on qualifications.
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