Benefits:

401(k)

Competitive salary

Dental insurance

Health insurance

Opportunity for advancement

Paid time off

Training & development

Tuition assistance

Vision insurance

Job Summary and Qualifications

The Director Food and Nutrition Services leads, directs and manages the operations and activities of the Food and Nutrition Services Department within assigned hospital and hospital department/campus locations. Director provides consistent, high-quality service in a sanitary environment while ensuring State, Local, Federal and Joint Commission regulations, established policies and procedures and department standards of performance are met.

What you will do in this role includes:

Evaluates existing systems and processes, initiates change and improvements, and makes suggestions to upper management

Demonstrates knowledge and ensures compliance with all current policies, procedures and regulatory standards (TJC, OSHA, EEOC and others) within all food and nutritional services areas Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures

Directs food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis

Leads, directs and manages the daily operations of the Food and Nutrition Services Department encompassing but not limited to all patient and non-patient food service, employee cafeteria, doctor’s dining room, catering and floor stock.

Prepares or directs preparation of department records as well as recurring and special reports and analyses indicating number and types of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, food and labor costs, sanitation irregularities, menus, food production rates and so forth as required/requested.

Ensures full and timely compliance with staff development to include training and education, competency assessment and performance reviews

Provides for a well-trained and competent staff through supervision and coordination in relation to all departmental activities

Leads others to accomplish organizational goals and objectives; provides meaningful coaching and mentoring to increase the capabilities of individuals and teams and drive employee engagement

Responsible for staff performance and the accomplishment of departmental responsibilities in accord with corporate, hospital, department and safety policies and procedures to meet both company and regulatory requirements.

Directs the purchase of supplies, food, equipment and other supplies to meet the needs of assigned hospital and hospital/department campus

Manages department productivity to assigned goals and objectives to maximize operational efficiency, optimum use of resources and cost minimization

Manages costs to achieve Net Spend per APD goals and objectives Produces and manage Department Budget to include accurate and timely GL coding

Manages and maximize the compliance of HealthTrust contracted vendors

What experience and education needed:

A College Degree Preferred

High School Diploma Required

Minimum of three years’ experience in managing food services or hospitality Required

Knowledge of hospital and health care operations Preferred

Knowledge of hospital and health care financial metrics Preferred

Registered Dietician (RD) or Licensed Dietician (LD),Certified Dietary Manager (CDM) Preferred

ANAB Approved Food Management Course or as required by state. (ie. ServeSafe, NRFSP, Always Food Safe, Above Training, 360 Training, Prometric, etc.) Required