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Nutrition and Dining Services Director

NUTRITION & DINING SVCS

Full-time

Day shift - Exempt

The Nutrition and Dining Services Director plans, develops and directs the Medical Center’s nutrition and dining services programs.  Supervises all personnel, training, purchasing, budgeting, equipment/facility layout/design and safety aspects within the department.

 

1.      *Plans, directs and coordinates, in association with department managers and supervisors, all activities of the department including Production, Cafeteria Service, Patient Service, Catering Service, department-specific layout and design, and Nutrition Services.

 

2.      *Formulates staffing/supply and revenue budgets in direct relationship with required services of the Medical Center and master menu planning; plans and budgets for capital equipment needs of the department.

 

3.      *Directs, monitors and evaluates staffing activities, work processes and productivity of the department.

 

4.      Communicates and administers hospital and human resources policies and procedures on a consistent basis; directs department standards for attendance and performance of staff.

 

5.      *Monitors standards for quality and productivity through quality initiatives and DPMS standards.

 

6.      *Interviews, assesses and hires candidates for management positions.

 

7.      Ensures follow-up on employee opinion surveys and employee concerns.

 

8.      *Develops and maintains the quality assessment and improvement activities of the department; assures food service practices meet or exceed city/county, state, federal and Joint Commission regulations and requirements.

 

9.      Reviews and updates departmental standards for safety and infection control as needed.

 

10.  Coordinates requests for repairs/maintenance of equipment; ensures equipment is maintained at a level to meet manufacturer’s performance specifications.

 

11.  Participates in the hospital-wide meetings/planning activities as requested.

 

12.  Advances work knowledge by participating in continuing education inservices, reading periodicals/literature and seeking ongoing development opportunities.

 

Bachelor’s degree in Dietetics and/or Food and Nutrition Service Management required.  Master’s degree preferred.  Minimum of five (5) years experience in a supervisory or management role required.