Job Description
Fulltime -Exempt
Benefits: Health Insurance, Paid Time Off, Extended Sick Leave, Retirement -403B, hospital matches up to 4%, Employee Pharmacy, Vision Insurance, and Dental Insurance
JOB SUMMARY:
The Director of Food and Nutritional Services is a Management position.
The role of Director of Food and Nutritional Services is responsible for establishing goals and overseeing implementation for all foodservice/clinical related activities; including patient care, non-patient care, retail, cafeteria and catering. Is responsible for quality improvement, sanitation, infection control and all hospital related activities.
RESPONSIBILITIES/JOB DUTIES:
Provides direction, instruction and guidance for all areas of foodservice operations for the organization. Sets a clear vision for the department by ensuring the department team is assisting in achieving stated patient satisfaction goals.
Develops strategies for delivering a variety of food choices that are high in quality, appetizing and compliant with all clinical and regulatory requirements.
Complies with regulatory standards, including federal, state and TJC accrediting agency while adhering to facility confidentiality HIPAA regulations and patient rights policies.
Is responsible for Financial Management: by developing and managing a yearly budget. Oversees the ordering of food/supplies, tracking expenses and payroll activities.
Directs interviewing, hiring and training of team members. Establishes performance standards and department policy and procedures.
Leads team members in providing for all clinical and therapeutic services in collaboration with the Clinical Dietitians and other departments in the hospital.
Directs the department process for meeting and maintaining the highest quality measures. Responsible for the measurement and reporting of all quality indicators.
Other duties as assigned.
Participates in/leads patient satisfaction programs, departmental meetings and facility wide Quality Assurance Performance Improvement programs.
SKILLS:
Strong leadership and management
Excellent communication and interpersonal
Knowledge of food safety and sanitation standards
Experience in food service operations
Ability to manage budgets and track expenses
Knowledge of various software used in food service and clinical operations
QUALIFICATIONS:
Education:
Bachelor’s or advance degree from an accredited college or university with major in foods, nutrition, or food service administration. Master’s preferred.
Licensure/Certification:
Completion of a dietetic internship approved by the Academy of Nutrition and Dietetics.
If Registered Dietitian must have current Missouri Licensure.
Work Experience:
1-3 years of experience in Leadership and Management.
REQUIRED STAFF COMPETENCIES:
Demonstrates support for organizational and departmental mission.
Supports and demonstrates knowledge of the Strategic Plan and the Hospital Key Initiatives.
Fosters and promotes teamwork within department and the organization as a whole.
Works to resolve conflicts constructively and in a timely manner.
Ability to communicate effectively and simply with every customer and team member.
Ability to display a positive, courteous and friendly attitude toward all contacts.
Ability to build good relationships with others based upon a sustained effort of mutual support toward common goals.
Ability to exercise good judgement, reasoning and concentration to detail and to take personal accountability for all actions in carrying out job duties.
Is customer focused and committed to Quality and Process Improvement with a strong desire to provide service excellence.
Possesses and displays a strong knowledge and understanding of the standards of practice for their position including, if and when applicable, commensurate computer skills; population specific and general competencies; organizational skills, time and project management.
Possesses a vigorous and enthusiastic desire to learn and to grow both personally, and to improve one’s skills in order to deliver the best possible care for our customers.
WORKING CONDITIONS:
Patient contact.
Exposure to chemicals.
Required to handle all types of commercial food service equipment.
Walking and standing required throughout the day.
Work is performed indoors with generally no extremes in temperatures, lighting or noise levels.
Working with computers.
Job Tags
Full time, Work experience placement, Internship,