Job Details


   Employer Information
Employer Name:   Catholic Health Initiatives
   Job Information
Last Updated On:   9/28/2017
Job Title: 
Job Category:   Clinical:Dietitian & Nutrition
Location:   Kearney
Job Description:   **MANAGER-NUTRITION SVCS** **Description** **THE ORGANIZATION:** CHI Health is a regional health network with a unified mission: nurturing the healing ministry of the Church while creating healthier communities. Headquartered in Omaha, the combined organization consists of 15 hospitals, two stand-alone behavioral health facilities and more than 150 employed physician practice locations in Nebraska and southwestern Iowa. Nearly 15,900 employees comprise the workforce of this network that includes 2,820 licensed beds and serves as the primary teaching partner of Creighton University’s health sciences schools. In fiscal year 2014, the organization provided a combined $149.3 million in quantified community benefit including services for the poor, free clinics, education and research. With locations stretching from Kearney, Neb. to Missouri Valley, Iowa, the health network is the largest in Nebraska and serves residents of Nebraska, southwest Iowa and northern Kansas. **POSITION PURPOSE** : Contributes to the fulfillment of the MBO mission and vision by planning, designing, implementing and maintaining programs, policies, and manages systems in all facets of Food and Nutrition Services. Serves as a role model for ethical management behavior and promotes an awareness and understanding of positive ethical and moral principals consistent with the Mission, Vision, and Values of the MBO. **ENVIRONMENT:** Reports to the Senior Nutrition Director, plans, administers and directs all department activities related to food and nutrition, complying with the standards established by MBO service line. Leads the food service department to provide a unified food service experience for patients, visitors and associates. **NATURE AND SCOPE:** The incumbent works collaboratively with management to achieve campus objectives. In addition, the incumbent assists the Director in areas of planning, implementing and evaluating strategies for Food and Nutrition Services in the delivery of food services on a campus-wide basis. The incumbent has contact with community groups, third party payers, agencies, vendors, other health care organizations and other interested parties. The incumbent is responsible for planning, organizing, implementing and maintaining strategies and initiatives in the following key areas: Food Production - Responsible for the development, integration, coordination, and ongoing support for all kitchen operations and preparation at their primary site and supporting these functions system-wide. Food Distribution - Responsible for the development, integration, coordination, and ongoing support for all patient services operations and delivery services at their primary site and supporting these functions campus-wide. Product Acquisition - Responsible for the development, integration, coordination, and ongoing support for both the purchase and stocking of food items and related wares at their primary site and supporting these functions campus-wide. Provides leadership and oversight in the development of functions, within the direct support for the delivery of food services in an integrated fashion. **PRINCIPAL ACCOUNTABILITIES:** + Ensures compliance with all Nebraska Departments of Health, Federal, State, and County Health Laws, as well as JCAHO and CMS Guidelines. + Works collaboratively with the Director to Develop and manage capital and operational budgets in support of strategic plans and goals. + Works collaboratively to develop plans, goals, and implementation strategies in support of the MBO Mission, Vision, and business objectives. + Develops, coordinates, and manages operating systems and operational standardization, service standards, approaches, and policies across the Food Service Network. + Maintains a system of management reporting that provides the campus with timely and relevant information on all aspects of Food and Nutrition Services. + Responsible for assuring appropriate management practices, maintenance of appropriate staffing levels competency assessment, staff orientation, ongoing education and development in all areas of responsibility. + Develops monitors and responds to a full range of financial, service and quality indicators in all areas of responsibility. + Maintains a low risk, low liability operation through attention to safety, anti-infection and environmental control policies. + Participates in all safety, security and infection control programs that are mandatory as well as those required and provided by the department. + Demonstrates work practices consistent with Food Service MBO and department-specific safety, security and infection control policies. + Maintains a collegial and cooperative relationship with the other Managers and Directors for this service, working as a team to search out and implement efficiencies, economies, and best practices. + Maintains consistently high food quality for all food service users. + Must have ability to work effectively and collaboratively in a diverse and multi-cultural environment. + Completes annual and midyear performance review assessments within proper scope of judgment and accountability. Note: if the manager does not possess the same background licensure as their clinical staff members, they must have peer reviews completed for staff members to ensure clinical competence is met and validated. **DISCLOSURE STATEMENT:** The above statements reflect the general details considered necessary to describe the essential functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position. **Qualifications** **QUALIFICATIONS:** **Experience** A minimum of 3 years of progressive experience in Food Service Operations with at least 2 years of management experience in a healthcare environment preferred. **Education/Licensure** **Required:** + Certified Dietary Manager (CDM) is required within 18 months of employment. If not Registered Dietitian. + ServSafe Certification required upon hire. **Preferred:** Bachelors Degree Foodservice Management Professional (FMP) **Knowledge/Skills/Abilities** Must possess strong knowledge of Food and Nutrition Services, strong knowledge of applicable laws, regulations, guidelines and professional standards; strong project management skills; good communication skills; good strategic planning skills; strong change management skills; must demonstrate personal traits of a high level of motivation; team orientation; professionalism; trust; and place a high value on treating others with dignity and respect. **Working Conditions** Normal office environments. Routine periods of sitting, walking and standing required. Considerable travel between locations throughout the MBO area is required. **Job** Management **Primary Location** NEBRASKA-KEARNEY-GOOD SAMARITAN **Daily Schedule** Days **Scheduled Hours per 2-week Pay Period** 80 **Weekends Required** Occasional **Req ID:** 2017-R0128951
Job Features:   

Catholic Health Initiatives (CHI) is a national nonprofit health system with headquarters in Englewood, Colorado. The faith-based system operates in 17 states and includes 78 hospitals; 40 long-term care, assisted- and residential-living facilities; two community health-services organizations; two accredited nursing colleges; and home health agencies.

With total annual revenues of more than $10.7 billion and approximately 83,000 employees, CHI ranks as the nation’s second-largest faith-based health system. In fiscal year 2012, CHI provided more than $715 million in charity care and community benefit, including services for the poor, free clinics, education and research.

Catholic Health Initiatives is committed to:
  • Creating new ministries that build healthy communities
  • Reaching new milestones in clinical quality and compassionate care
  • Implementing an agenda of social justice
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