Join our award-winning team at University of Washington Medical Center (UWMC). Among the top dozen medical centers in the United States as rated by U.S. News & World Report 2018-2019 "America's Best Hospitals", UWMC prides itself on compassionate patient care as well as its pioneering medical advances. UWMC is operated by the University of Washington (UW) and serves as a training site for UW's School of Medicine. The University of Washington is proud to be one of the nation's premier educational and research institutions. Our people are the most important asset in our pursuit of achieving excellence in education, research, and community service. Our staff not only enjoys outstanding benefits and professional growth opportunities, but also an environment noted for diversity, community involvement, intellectual excitement, artistic pursuits, and natural beauty.The UWMC Nutrition Services department has an opportunity for a full time, PATIENT FOOD SERVICE MANAGER.Areas of Responsibility:Patient food production, food service and meal delivery CBORD Diet Office computer systems Ware washing operations Patient unit floor stock, supply delivery and inventory managementRecipe and menu development for patient food serviceOthers, depending on manager's interests and strengths Basic Functions:With substantial responsibility, uses professional, independent judgment and decision-making to plan, organize, direct and control the operations of food services for patients. The focus of operations will be on enhancing the patient experience resulting in a high degree of patient satisfaction with meal service. Observation, interaction and training with cooks to insure recipe integrity, tasting of product, safety of prep process and quality assessment of food is a key component of the scope of work. Communication with and input from the clinical dietitians is essential in order to meet medical nutrition therapy goals and improve patient nutrition care driven outcomes. Responsibilities include allocating resources, establishing policies, methods and procedures, and evaluation of the patient food service and ware washing. This includes financial and resource management, personnel management, operations management, food safety, marketing, quality control, excellence in guest relations and promoting the mission, vision and values of the UW Medicine Health System. This position has substantial responsibility and delegated decision-making authority to direct and control the following: Developing departmental goals, objectives and policies assuring compliance with institutional policies and any governmental and The Joint Commission (TJC) regulations. Developing annual budgets. Controls expenses and use of labor and other resources. Ensuring operations are directed towards meeting departmental objectives. Actively pursues continuous quality improvement. Monitors Patient Satisfaction Scores Developing operating standards and procedures. Recruiting, screening, hiring and training staff. Conducts annual evaluations and takes corrective action if performance is not acceptable Provides direction and training to supervisory staff. Continually develops a positive attitude amongst staff. Assures staff focus on the "Patient's First" model of behavior Maintains effective systems of communication, information gathering and documentation. Participates as assigned in multi-disciplinary committees and meetings which may include: Nutrition Committee, Patient Safety Committee, WASH Committee, SEICS Leadership, and PCS Managers. Attends Local LDIs. Menu and recipe development to provide healthful, creative and pleasing food choices for patients. Actively adapts culinary trends into food services. Ensures quality appearance, variety, flavor and change in menu and tray service. Specifies standards and procedures for preparing and service of food. Works closely with Retail Services Manager, Lead Cooks, Cooks, Procurement Specialist/Food Purchaser, and Food service Supervisors to evaluate food production, food distribution and service systems. Specifies standards and procedures for preparing supplemental nutrient products for modified diets. Controls purchasing, storage and production of foods. Controls areas of responsibility so that meals are served in such a way that is highly pleasing to patients. Works to promote positive guest relations incorporating all "Patient First" initiatives into area. Ensures safety and sanitation in all aspects of the operation including assuring employees are aware of proper techniques for food safety. Ensures proper maintenance of equipment. Identifies need for and purchases of capital equipment. Recommends changes to the interior design of the department. Assists in planning and implementing facility designs. May provide training to students, interns and/or other professional staff. Responds appropriately to emergent situations and contributes to resolving problems. Participates in continuing education. Promote excellence in guest relations and support the hospitality model. Promote the mission, vision and values of the UW Medicine Health System. Other duties as assigned. MINIMUM QUALIFICATIONS:Bachelor Degree in Food service/hospitality management, culinary arts/management, business administration, or comparative field. Four years experience managing a large multi-faceted healthcare food service facility, oversite of large number of diverse types of staff (prefer >25); culinary and food production operational oversite and experience; experience developing and overseeing programs which meet/exceed pertinent regulatory requirements (JCAH, DOH); expertise and working experience in food-service hospitality systems such as CBORD or Computrition.Equivalent combination of education and experience may substitute for the stated requirements. DESIRED QUALIFICATIONS:Registered Dietitian. Culinary arts school certification and completion of program. ServSafe Food Safety certification
Founded in 1861, the University of Washington is one of the oldest public institutions in the west coast and one of the preeminent research universities in the world. The University of Washington is a multi-campus university comprised of three different campuses: Seattle, Tacoma, and Bothell. The Seattle campus is made up of sixteen schools and colleges that serve students ranging from an undergraduate level to a doctoral level. The university is home to world-class libraries, arts, music, drama, and sports, as well as the highest quality medical care in Washington State and a world-class academic medical center. The teaching and research of the University’s many professional schools provide undergraduate and graduate students the education necessary toward achieving an excellence that will serve the state, the region, and the nation. As part of a large and diverse community, the University of Washington serves more students than any other institution in the Northwest.
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The International Textile Alliance (ITA) is the go-to resource for textile professionals around the world. We offer leadership, networking and educational opportunities designed to support individual businesses and advance our industry.
Founded in 1990, ITA (formerly called ITMA) is a non-profit business association dedicated to promoting its members and supporting industry development. Members pay an annual fee that funds the associationâ€™s industry events and education programs. A primary membership benefit is that only ITA members are permitted to exhibit at the bi-annual Showtime Market.