Job Summary
The Patient Services Manager plans, administers, directs and controls, under the direction of the Department Director, all unit activities related to patient food service program to ensure high quality standards of operation. Complies with the standards established by Harris Health System policies and procedures as well as regulatory agencies to provide high quality service while ensuring patient and employee safety. Implements an effective nutrition program that maintains high patient and employee satisfaction scores.

Minimum Qualifications

Degrees/ Work Experience:
Bachelor's Degree in Food Science or Nutrition and Certified Dietary Manager (and) Two (2) years' work experience in clinical nutrition and food service experience (diet clerk, ambassador, or supervisory position)

(Or)

Associate of Arts in Food Services Technology/Management, Dietetics or related field (And) Four (4) Years work experience in clinical nutrition and food service experience (diet clerk, ambassador, or supervisory position).

License & Certifications: Food Managers Certificate

Management Experience: Two (2) years of patient food and nutrition service management in a large hospital required. Knowledge of Food and Drug Administration Food Code (FDA) required. Experience using electronic food service management software preferred.

Communication Skills: Above Average Verbal (Heavy Public Contract), Exceptional Verbal (e.g., Public Speaking), Writing / Correspondence, Writing / Reports

Proficiencies: MS Word, MS Excel, P.C.

Job Attributes

Knowledge/ Skills/ Abilities:Analytical, Mathematics, Statistical

Work Schedule: Flexible

Equipment Operated: Ability to operate all kitchen equipments