The Rehabilitation Hospital of Wisconsin (RHOW) is a state-of-the-art, 40-bed Inpatient Acute Rehabilitation Hospital that is dedicated to restoring lives. We are a result of the joint venture/partnership between ProHealth Care and Kindred Healthcare to meet the growing rehabilitation needs of the region.
RHOW specializes in treating patients with many diagnoses, including, but not limited to, stroke, brain injury, amputation, neurological and cardiac disorders. In 2016, RHOW has received Joint Commission Disease Specific Specialization in Stroke and Amputee Rehabilitation.
The Nutrition Services Manager directs the activities of the Nutritional Services Department. Provides quality food service and nutritional care for the patient population, visitors, guests and hospital staff. Administers, plans and directs activities of department providing quantity food service. Establishes policies and procedures, and provides administrative direction of menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization.
Determines quality and quantity of food, plans and prepares master menus, supervises the planning of menus for therapeutic diets and controls food costs.
Supervises food production and service programs, as well as departmental personnel involved.
Ensures food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time.
Plans menus, purchases food and assigns duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related hospital functions.
Checks food for flavor, temperature and appearance on a regular basis.
Confers with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service.
Prepares departmental budget on an annual basis.
Makes frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed.
Develops and prepares policies and procedures governing handling and storage of supplies, equipment, sanitation and record keeping and compiling of reports.
Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements and promotes more efficient operation of the Nutritional Services Department.
Develops standards of performance, determines areas of responsibility, assigns responsibility and accountability and delegates authority to the various managerial, supervisory and professional members of the staff.
Reviews records and reports covering number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.
Associates Degree in Dietetics or Bachelor's degree in course work approved by the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association (ADA) preferred, but not required.
Licensed Dietary Manager with the State of Wisconsin preferred
SERV SAFE Certified
Experience in healthcare food service.
Experience in managing the food services in a healthcare facility highly preferred.