Nutrition Manager – Patient Food Service

Washington Regional Medical System (the “System”) is our region’s only locally governed, community-owned, not-for-profit healthcare system. The System includes a 425-bed acute care hospital known as Washington Regional Medical Center (the “Hospital”) which is located in Fayetteville, Arkansas. The Hospital is supported by the System- including primary, specialty and urgent care operations - that span across Northwest Arkansas into Harrison and Eureka Springs. Being heavily supported and invested in our community makes Washington Regional a unique employer, encouraging staff to give back to the community in which we live and work … and give back to each other.

Washington Regional Mission, Vision and Values prove to be a firm foundation and inspiration from which we fulfill our purpose.

Mission: Washington Regional is committed to improving the health of people in communities we serve through compassionate, high quality care, prevention and wellness education.

Vision: To be the leading healthcare system in Northwest Arkansas - the best place to receive care and the best place to give care.

Values: To treat others – patients and their families, visitors, physicians, and each other – as we would want to be treated.

Position Summary

The role of the Nutrition Manager reports to the Director of Nutrition Services. This position is responsible for the day-to-day oversight of the diet office and patient food service functions.

Essential Position Responsibilities

• Ensure all areas of the department meet standards established by Washington Regional and all local, state, and federal regulations
• Provide leadership and direction in accordance with organization goals and objectives
• Promote team building, trust, and respect in every aspect of the organization
• Establish education and training programs to support staff development and promote a multifunctional team
• Maintain culture of safety and recommend workflow changes, as appropriate
• Ensure that all Washington Regional policies and procedures are effectively communicated to and implemented by all staff
• Participate in recruitment efforts including interviewing, hiring, and handling complex personnel issues
• Partner with the Retail Manager and Inventory Manager to develop meal plans
• Provide performance optimization strategies as it relates to patient satisfaction

Qualifications

• Education: High school diploma or GED, required. Certified Dietary Manager, required.
• Licensure and Certifications: Certified Dietary Manager and ServSafe required within 6 months.
• Experience: Minimum 3 years’ experience in a previous culinary role, required. Previous experience in a supervisory or management role, preferred.

Work Environment: This position will spend 80% of time standing while pushing, pulling, lifting and/or carrying up to 50 lbs. This position will spend 20% of time sitting while performing work in a standard office environment.