Job description
Overview
CHI St. Joseph Health – College Station/Bryan TX Since 1936 CHI St. Joseph Health has been caring for the communities in Bryan College Station Brenham Hearne Navasota Caldwell Madisonville and Bellville. With the area’s only Level II Trauma Center the first Joint Commission certified Primary Stroke Center and the first accredited Chest Pain Center in the Brazos Valley; CHI St. Joseph Health is a leader in critical care and the largest provider of cardiovascular care in the region. As an integrated healthcare system CHI St. Joseph Health includes a comprehensive network of over 100 employed providers including primary care physicians specialists and advanced practice clinicians. The network includes more than 20 ambulatory clinics featuring primary care a freestanding Emergency Room Express Clinics and imaging and diagnostic services.
Responsibilities
Job Summary
Responsibilities
Qualifications
Qualifications
Minimum of two (2) years of hospital nutrition management experience.
Pay Range
$29.02 - $42.08 /hour
CHI St. Joseph Health – College Station/Bryan TX Since 1936 CHI St. Joseph Health has been caring for the communities in Bryan College Station Brenham Hearne Navasota Caldwell Madisonville and Bellville. With the area’s only Level II Trauma Center the first Joint Commission certified Primary Stroke Center and the first accredited Chest Pain Center in the Brazos Valley; CHI St. Joseph Health is a leader in critical care and the largest provider of cardiovascular care in the region. As an integrated healthcare system CHI St. Joseph Health includes a comprehensive network of over 100 employed providers including primary care physicians specialists and advanced practice clinicians. The network includes more than 20 ambulatory clinics featuring primary care a freestanding Emergency Room Express Clinics and imaging and diagnostic services.
Responsibilities
Job Summary
Responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of staff.- Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices. Maintains communication with staff and customers regarding the level of services they receive nutrition services staff and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.
- Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload, respecting changing priorities in daily operations. Recruits, hires and manages performance of staff.
- Actively collaborates in the process of menu development for patient, cafeteria, and catering services.
- Participates in hospital committees as indicated by the department policies and standard operating procedures.
Responsibilities
- Manages collaboratively and coaches others to achieve optimal performance; delegates effectively; praises/rewards contributions; defines clear roles and responsibilities; sets goals and leads initiatives; adjusts plans as necessary.
- Ensuring that the patient/customer perspective is a driving force behind our actions and business decisions; crafting and implementing service practices that meet patients'/customers' and own organization’s needs. (Focus also includes internal and external customers.)
- Sharing authority and responsibility with others to move decision making and accountability downward through the organization enabling individuals to stretch their capabilities and accomplish the business unit’s strategic priorities.
- Interacting with others in a way that gives them confidence in one’s intentions and those of the organization.
- Keeping the organization’s mission, vision and values at the forefront of associate decision making and action.
- Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position; shares knowledge; sets or contributes to the Company’s direction within area of expertise.
- Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level; ability to apply this understanding appropriately to diverse situations.
Qualifications
Qualifications
Minimum of two (2) years of hospital nutrition management experience.
Bachelor's degree in Nutrition, Dietetics or related field; or Associates of Arts degree with five (5) years of job related experience in lieu of the BA degree.
Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required if they are the highest ranking leader at the facility. If not currently certified, certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications
Pay Range
$29.02 - $42.08 /hour
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