Director of Food Services (Franklin, LA)

• The Director of Dietary reports directly to the Chief Financial Officer.
• The Director of Dietary works closely with the Dietician(s), Director of Nursing, Nursing Staff, Discharge Planners, Director of Human Resources, and all other department managers and supervisors.

• Oversees the production of all food served from the kitchen to patients, guests and hospital personnel.
• Supervises the ordering of fresh meat, produce and groceries, according to the menu, and in quantities adequate to feed both patients and personnel.
• Develops the menu and works closely with dietician(s) for required approvals.
• Performs studies and evaluation of the quality and appropriateness of services, then effects change for indicated improvement.
• Develops departmental goals and objectives and establishes and implements policies and procedures for the dietary department and clinical dietary areas.
• Select and supervise staff who are competent in job-related knowledge and skills. Provides orientation, in-service, and continuing education as needed to maintain qualified and competent staff.
• Evaluates staff performance and competence on an on-going basis, working closely with and following human resource policies to hold staff accountable up to and including termination as necessary.
• Prepares departmental operating and capital budgets, making recommendations for resources needed, and ensures that the department operates within approved budgets.
• Maintains appropriate inventory levels with appropriate inventory controls.
• Keeps abreast of changes to maintain compliance with all standards, requirements or laws from regulatory and accrediting agencies such as CMS, Joint Commission, and Department of Health.
• Enhance professional growth and development through participation in regular staff meetings, educational programs, training, current literature, in-service meetings and workshops; shows responsibility for own professional practice and ongoing education.
• Performs other related duties as assigned or requested.
• Holds self and team accountable to high customer service standards during all interactions.
• Coordinates and integrates clinical and administrative aspects of dietetics.
• Works as part of the patient care team concerned with optimal nutrition and ensures dietician oversite as necessary.
• Coordinates nutritional consultations and assessments for patient, nursing, and medical staff.
• Develop, reviews, and revise, as necessary, the hospital diet manual.
• Ensures patient, family members, and caretakers have completion of and education on modified diets and coordinates adaptations to house menus.

• Bachelor’s degree in nutrition, dietetics, food science, hospitality management, or culinary services, is preferred.
• 2-5 years’ experience in food service administration, preferably in a hospital environment.
• 2-5 years supervisory experience preferred.
• SERV Safe Certified, or comparable.

Department: 059 - DIETARY
This is a full time position