Manager Patient Services
Johns Hopkins Hospital, Washington, District of Columbia, United States
Requisition #:665020 • Location: Johns Hopkins Hospital, Baltimore, MD 21287 • Category: Manager/Supervisor • Schedule: Rotating Shift • Employment Type: Full Time
You belong here
What Awaits You?
Career growth and development
Employee and Dependent Tuition Assistance
Diverse and collaborative working environment
Affordable and comprehensive benefits package
The Patient Services Manager plans, coordinates and manages patient/resident food service activities, complying with the standards established by The Johns Hopkins Hospital within the Johns Hopkins Health System and all regulatory agencies. Establish and maintain effective working relationships with other departments of the hospital to provide a unified approach to patient/resident care.
Duties and Responsibilities
Plan, organize, direct and supervise kitchen service activities and delivery of food to patient floors. Implement established policies, procedures, techniques and methods to achieve objectives in food service and delivery.
Ensure compliance with food safety, sanitation, and overall workplace safety standards.
Work with and through lead workers to maintain efficient workflow. Ensure work areas and equipment are in a clean, orderly and sanitary condition according to established standards/practices.
Coordinate the scheduling, loading, delivery and pickup of food carts.
Maintain compliance with established policies, procedures, objectives, quality assurance, safety, environmental and infection control. Maintain records, reports, and statistics as required.
Direct and assist with care and maintenance of equipment/supplies. Evaluate and justify needs and prepare requisitions. Maintain supply levels. Call for equipment maintenance and document.
Enhance professional growth and development through in‑service and other educational programs.
Maintain and support patient menu computer system.
Work with clinical departments to develop and implement patient needs.
Participate in regular patient rounding to continually monitor, maintain and improve patient satisfaction.
Responsible for adhering to sanitation requirements and enforce quality control standards for patient food items including temperature, food handling, quality, taste and presentation.
Train/orient, instruct, assign and supervise kitchen service employees to ensure core competencies and regulatory guidelines are met.
Evaluate performance and recommend action to supervisor, such as merit increases, promotions, disciplinary actions. Provide in‑service and on‑the‑job training programs.
Develop schedules and assignments and be responsible for supervision of patient services nutrition employees.
Establish, monitor and update operating standards as needed, and consistently communicate expectations to employees.
Administer program evaluations and reviews for area of responsibility. Prepare Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies.
Interview, hire, train, appraise, counsel and supervise staff; handle disciplinary actions. Conduct line meetings, huddles and unit meetings to keep staff up to date on all key issues. Meet all deadlines for HR related processes.
Ensure food and supplies purchased for areas of responsibility are from approved and compliant vendors, following JHHS Food and Culinary procurement processes. Follow processes that support purchasing compliance targets.
Ensure service requirements are met in a timely and effective manner for all areas of responsibility.
Be responsible for recruitment and hiring and monitoring of performance for all employees within area of responsibility.
Education and Experience
High School/GED required, BS in food services, hospitality preferred.
Related field or five years previous management experience in large‑scale, high‑volume food service operation required.
Baltimore City Food Services Manager Certificate is preferred.
Shift
Full-Time • Rotating Shift • Weekend work required • Exempt
We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com
Salary Range: Minimum 25.29/hour - Maximum 39.54/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are drug‑free workplace employers.
Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.
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You belong here
What Awaits You?
Career growth and development
Employee and Dependent Tuition Assistance
Diverse and collaborative working environment
Affordable and comprehensive benefits package
The Patient Services Manager plans, coordinates and manages patient/resident food service activities, complying with the standards established by The Johns Hopkins Hospital within the Johns Hopkins Health System and all regulatory agencies. Establish and maintain effective working relationships with other departments of the hospital to provide a unified approach to patient/resident care.
Duties and Responsibilities
Plan, organize, direct and supervise kitchen service activities and delivery of food to patient floors. Implement established policies, procedures, techniques and methods to achieve objectives in food service and delivery.
Ensure compliance with food safety, sanitation, and overall workplace safety standards.
Work with and through lead workers to maintain efficient workflow. Ensure work areas and equipment are in a clean, orderly and sanitary condition according to established standards/practices.
Coordinate the scheduling, loading, delivery and pickup of food carts.
Maintain compliance with established policies, procedures, objectives, quality assurance, safety, environmental and infection control. Maintain records, reports, and statistics as required.
Direct and assist with care and maintenance of equipment/supplies. Evaluate and justify needs and prepare requisitions. Maintain supply levels. Call for equipment maintenance and document.
Enhance professional growth and development through in‑service and other educational programs.
Maintain and support patient menu computer system.
Work with clinical departments to develop and implement patient needs.
Participate in regular patient rounding to continually monitor, maintain and improve patient satisfaction.
Responsible for adhering to sanitation requirements and enforce quality control standards for patient food items including temperature, food handling, quality, taste and presentation.
Train/orient, instruct, assign and supervise kitchen service employees to ensure core competencies and regulatory guidelines are met.
Evaluate performance and recommend action to supervisor, such as merit increases, promotions, disciplinary actions. Provide in‑service and on‑the‑job training programs.
Develop schedules and assignments and be responsible for supervision of patient services nutrition employees.
Establish, monitor and update operating standards as needed, and consistently communicate expectations to employees.
Administer program evaluations and reviews for area of responsibility. Prepare Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies.
Interview, hire, train, appraise, counsel and supervise staff; handle disciplinary actions. Conduct line meetings, huddles and unit meetings to keep staff up to date on all key issues. Meet all deadlines for HR related processes.
Ensure food and supplies purchased for areas of responsibility are from approved and compliant vendors, following JHHS Food and Culinary procurement processes. Follow processes that support purchasing compliance targets.
Ensure service requirements are met in a timely and effective manner for all areas of responsibility.
Be responsible for recruitment and hiring and monitoring of performance for all employees within area of responsibility.
Education and Experience
High School/GED required, BS in food services, hospitality preferred.
Related field or five years previous management experience in large‑scale, high‑volume food service operation required.
Baltimore City Food Services Manager Certificate is preferred.
Shift
Full-Time • Rotating Shift • Weekend work required • Exempt
We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com
Salary Range: Minimum 25.29/hour - Maximum 39.54/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are drug‑free workplace employers.
Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.
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