Overview: MercyOne Central Iowa operates four not-for-profit,
Catholic medical centers in Des Moines, West Des Moines, Newton and
Centerville and two specialty hospitals - MercyOne Children's
Hospital in Des Moines and MercyOne Rehabilitation Hospital in
Clive (965 beds total) - along with more than 20 additional
facilities that house more than 50 primary care, pediatric,
internal medicine and specialty clinics. Founded by the Sisters of
Mercy in 1893, MercyOne Central Iowa has the longest continually
operating hospital in Des Moines and is also one of the largest
employers in the state, with more than 7,000 employees and a
medical staff of more than 1,000 physicians and allied health
associates. MercyOne Central Iowa is a member of MercyOne, which
was founded in 1998 through a collaboration between CommonSpirit
Health and Trinity Health - two of the country's foremost,
not-for-profit Catholic health organizations. MercyOne has more
than 20,000 colleagues in Iowa and surrounding states.
Provides leadership, accountability and is responsible for
leading and daily operation of the Patient Services area of
Clinical Nutrition Services. Responsible for monitoring and
maintaining compliance with regulatory and accrediting agencies and
safe food handling. Supervises staff.
Supervises Dietary Service staff in preparation of cold menu
items, assembly of patient meal trays and service of patient meals
and related activities for patients of all ages. Supervises staff
in all areas of Dietary Services as needed.
Maintains productivity within budgetary limits.
Requisitions foods and supplies; calculates amounts of foods to
prepare. Responsible to maintain expenses within budgetary
Knowledgeable of operation of cash register; inputs menu and
pricing daily; counts money and secures for deposit. Responsible
for accurate cash handling procedures for Dietary Services.
Inspects equipment and department for safety, code compliance,
sanitation and operation; reports compliance issues or malfunctions
to Director and Maintenance. Documents issues and resolutions.
Coordinates and maintains temp logs as appropriate on equipment,
production and patient foods. Documents findings, files in
organized manner. Documents issues out of compliance and
May complete initial departmental orientation of staff.
Responsible for completing supply requisitions, special function
requisitions, signing packing slips, and galley usage. Tracks
utilization statistics of departmental activities and maintains
Fills in at staff position or other Supervisory positions as
needed and/or requested.
Responsible to ensure nourishments and tube feedings are
accurately prepared, labeled, and delivered.
Monitors to ensure gallies in patient care areas are stocked
efficiently, clean, stock rotated, labeled, dated, covered, expired
products removed and temperature of equipment is monitored and
recorded as required by regulatory and accrediting agencies.
Documents after hour meals and wasted food.
Monitors inventory levels, notifies appropriate supervisor or
Director of concerns or issues.
Monitors accuracy and timeliness of quality of patient meals
produced and delivered.
Inspects Trayline assembly to ensure accuracy of patient meals
Contributes to a smooth, non-stop customer service operation
providing high quality food services to ensure the needs of the
customer are met.
Completes quality control monitors and documentation to ensure
delivery of high quality food services and regulatory requirements
Begins meal service promptly and according to schedule. Monitors
preparation, production, and time of delivery of patient meals.
Resolves patient/customer complaints/concerns or refers as
necessary to management.
Completes other duties as assigned to meet the goals and
objectives of the department and organization.
MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:
High school diploma or GED required.
Ability to prepare reports, perform calculations and/or deal
effectively with other people. Ability to read, write and perform
Completion of 250-hour dietary manager course or certified
Dietary Manager desirable.
Two years experience in large-scale food service operation with
progressive responsibility required.
CommonSpirit Health is an Equal Opportunity employer committed
to a diverse and inclusive workforce. All qualified applicants will
be considered for employment without regard to race, color,
religion, sex, sexual orientation, gender identity, national
origin, age, disability, marital status, parental status, ancestry,
veteran status, genetic information, or any other characteristic
protected by law.
External hires must pass a post offer, pre-employment background
check/drug screen. Qualified applicants with an arrest and/or
conviction will be considered for employment in a manner consistent
with federal and state laws, as well as applicable local
ordinances, ban the box laws, including but not limited to the San
Francisco and Los Angeles Fair Chance Ordinances.
If you need a reasonable accommodation for any part of the
employment process, please contact us by telephone at (415)
438-5575 and let us know the nature of your request. We will only
respond to messages left that involve a request for a reasonable
accommodation in the application process. We will accommodate the
needs of any qualified candidate who requests a reasonable
accommodation under the Americans with Disabilities Act (ADA).
CommonSpirit Health participates in E-verify.