Director of Food and Nutrition Services

Position Summary:

Under the leadership of the Vice President the Director, Food Services is an active member of the department that prepares and distributes Food Service products across the healthcare enterprise. The Director, Food Services plans, directs and controls the production and distribution of food-related services to patients, employees and visitors in all settings.  The Director ensures that the daily menus are varied and enticing and that food quality is high while monitoring food production and cost along with waste control.

Basic Qualifications:

• Education:

Requires a Bachelor’s degree in Dietetics, Nutrition or Food Service Administration or related field with Dietary experience.

• Experience:

Requires five to seven years of work-related experience, preferable in a hospital/ nursing home or an equivalent combination of education, training and experience.

• Licensure, Registrations & Certifications:

Requires and maintains a current “ServeSafe Certification.”

Certified Dietary Manager preferred.

Essential Job Responsibilities:

• Establishes policies and procedures within the department in accordance with CRHS standards.
• Develops and implements changes in techniques and procedures for more efficient operations and cost containment.
• Selects, trains and assigns duties to direct reporting staff.  Supervises and evaluates personnel and departmental results.
• Prepares departmental budgets for review by the administrative head and implements budgets upon approval.  Monitors expenses to approved budget.
• Determines and evaluates equipment necessary for proper department operation and ensures proper maintenance of equipment and recommends purchase of capital equipment.
• Directs the purchase of food items and ensures the quantity and quality of food are in accordance with an established budget while maintaining cost control.
• Interviews prospective suppliers, evaluates products and raw food costs and establishes meal prices.
• Ensures a high quality therapeutic program is developed and maintained monitoring food cost production and waste control for all patient care-related food services.
• Directs the production and distribution of food-related services to patients, employees and visitors to CRHS through the cafeteria, nursing homes and vending equipment. 
• Ensures that the daily menus are varied and enticing, and that the food quality is high.
• Monitors food production and cost along with waste control.
• Inspects on a regular basis all work, storage and serving areas to ensure adherence with regulations governing dietetic activities.  Ensures that proper inventory is maintained for departmental operations.
• Develops corrective plans to address identified issues associated with the department’s physical space, safety or security issues.
• Maintains and updates the department’s safety plan and ensures the plan complies with JCAHO requirements. 
• Works closely with the Vice President/COO to recommend and maintain organizational structure and staffing levels to prepare food daily.
• Provides staff with the opportunities to participate in staff development and regularly schedules in-service programs. Provides new employees with an orientation specific to the department, explaining the department’s mission and goals.
• Prepares and conducts probationary and annual employee evaluations that accurately reflect the employee’s performance during the evaluation period.  Provides the employees with a summary of their strengths, areas for improvement and developmental plan for the future.
• Utilizes technology to analyze and develop statistical measures of the Food Services Department’s performance metrics, reports and programs.
• Ensures the continuous survey readiness of any and all regulatory agencies including, the Joint Commission, EEOC and other governmental agencies.
• Performs other duties as assigned.