WELLTECH PARTNERS IS AN EQUAL OPPORTUNITY EMPLOYER.

POSITION: Director of Nutritional Services

SETTING: Hospital 

SHIFT: 8 HRS Mon - Fri

If you are interested in exploring this opportunity or have any questions feel free to reach out directly on phone 424 320 5426 or email emily@welltechpartners.com.

Job Description:

We are seeking a dedicated and experienced Director of Nutritional Services to join our team at a 25-bed hospital in Mesquite, NV. The ideal candidate will have a strong background in hospital food service management and a passion for delivering high-quality nutritional care to both patients and employees.

Key Responsibilities:

• Department Oversight: Manage and oversee all aspects of the hospital’s nutritional services department, ensuring that all food-related needs for patients and employees are met efficiently and effectively.
• Food Preparation: Supervise and participate in the preparation of meals for patients and hospital staff, ensuring that all meals meet nutritional standards and dietary requirements.
• Supply Management: Oversee the inventory and ordering of kitchen supplies, ensuring that the kitchen is adequately stocked at all times.
• Team Leadership: Lead a team of five cooks, providing guidance, training, and support. Step in to perform cooking duties as necessary, particularly in the absence of regular staff.
• Collaboration: Work closely with food service workers and dietitians to ensure cohesive and efficient operation of the nutritional services department.
• Quality Control: Maintain high standards of cleanliness, food safety, and quality control in the kitchen.
• Scheduling: Ensure kitchen operations run smoothly from 5:00 AM to 5:00 PM, making sure all team members are present and performing their duties. While the Director does not need to be present at 5:00 AM, they must ensure the team is operational and self-sufficient.
• Flexibility: Be prepared to cover shifts and responsibilities as needed, including during absences or staffing shortages.

Qualifications:

• Experience: Minimum of 2-5 years of supervisory experience in a hospital kitchen setting.
• Skills: Strong knowledge of kitchen inventory management, food preparation, and nutritional guidelines.
• Leadership: Proven ability to lead and motivate a team, with a hands-on approach to management.
• Communication: Excellent communication and organizational skills.
• Certifications: Relevant certifications in food safety and nutrition are preferred.

Benefits:

• Medical, Dental, and Vision insurance
• 401K retirement plan options
• Competitive salary with opportunities for advancement
• Supportive work environment with a focus on professional development

Schedule:

• Days: Monday to Friday