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SalaryAttractive
- LocationJeddah, Saudi Arabia
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IndustryHospital & Health Care
Job Brief:
Responsible for managing the full operation related to the nutritional project. Responsible for ensuring all processes comply with the hospital policy and procedures as well as the federal regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Maintains records of department personnel, income and expenditures, food, supplies, inventory levels, and equipment. Directs and manages the entire Nutritional Project including kitchen staff, meal delivery and subscription, full operation, and supports functional nutrition-based plans with the assistance of clinical nutrition, patient nutrition, and nutritional education.
Primary Responsibilities:
- Establish and design Nutritional project scope of service.
- Organize, evaluates, and directs the nutrition & food Services for Nutritional project.
- Coordinates the full operation between the multidisciplinary departments to ensure proper execution and to keep each team member accountable (Clinical, Marketing, IT, Transportation… etc.).
- Design food menus and meal delivery services based on personalized nutrition.
- Implements continuous updates and changes to the menu to meet subscribers’ taste and cultural differences.
- Processes diet changes and new diets as received from Clinical Services.
- Ensure that a daily preparation plan is reviewed with the preparation staff each day, at least one day in advance.
- Plans and provides Nutritional services within the hospital campus as necessary.
- Assists in developing methods for determining quality and quantity of food served.
- Ensures proper training for all new employees to better perform their daily tasks and responsibilities.
- Makes periodic rounds to check equipment and to assure that necessary equipment is available and working properly.
- Ensures that only trained and authorized personnel operate the department’s equipment, and that the equipment is operated in a safe manner.
- Ensures that containers of hazardous chemicals used in the department are properly labeled and stored.
- Properly manages Customer Satisfaction and ensures the staff are properly trained to ensure satisfaction complaints.
- Responsible for writing Nutritional Strategy, setting KPIs, Objectives and Targets and meeting these numbers by pushing the team and ensuring they are fully mobilized towards one direction.
- Responsible for being aware of the Cost and how to minimize the Cost as per the Financial Projections (without compromising on the quality of the product, the service, or the results of the patients) for the Project to be profitable the soonest possible.
- Maintains proper certifications and/or licenses required, if applicable.
- Maintain professional growth and development through seminars, conferences, professional affiliations, etc. to keep abreast of the field.
- Ensures Food Safety is followed and implemented at every step of the work process.
- Performs other job-related duties as assigned.
- Responsible for the safety issues related to the job.
- Responsible for the confidentiality of information that they access or come across during their work.
- Responsible for complying with the hospital code of conduct and the patient and family rights standards.
- Performs other job-related duties as assigned.
- Recruits, interviews, hires, trains, coaches, evaluations, rewards, disciplines, and when necessary, terminates employees.
- Develops job descriptions and job duties for each level of foodservice personnel.
- Develops work schedules to ensure adequate staff to cover each shift.
- Creates and monitors budgets for a cost-effective program.
- Manages revenue-generating services.
- Uses forecasts, food waste records, inventory, and equipment records to plan the purchase of food supplies, and equipment.
- Justifies improvements in the department design and layout.
- Works cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers
Educational/Professional Qualifications:
Educational: : Bachelor’s degree in food and nutrition service administration or another equivalent field.
Professional & Experience: Minimum of five years of experience in clinical Nutrition and Diet & Patient Meal Services, including four years at senior level.
Licensing: MOH licenses to practice in Saudi Arabia would be preferable.
Expertise & Skills
- Leadership skills.
- Ability to communicate effectively in English and Arabic, both oral and written language.
- Knowledge of food service and nutritional regulatory compliance