Dir Nutrition Services

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The Nutrition Services Director has responsibility and authority for the overall direction of Nutrition Services to provide quality food service and nutrition care for the patients, visitors, guests and hospital staff of WVU Medicine in accordance with applicable federal, state and local regulations.

If hired prior to 4/1/2024:

MINIMUM QUALIFICATIONS :

For West Virginia locations:

1. Bachelor’s Degree in nutrition, food service management or related field OR 10 years of food service experience.
2. Current ServSafe Certificate or County Food Management Certificate, or obtain within 6 months of hire.
3. Maintains a current County Food handlers card.
EXPERIENCE:
1. 5 years of management experience in food service or clinical nutrition management.

For Ohio locations:
1. Bachelor’s Degree in nutrition, food service management or related field.
2. Current ServSafe Certificate or County Food Management Certificate, or obtain within 6 months of hire.
EXPERIENCE:
1. 5 years of management experience in acute healthcare food service or clinical nutrition management.
For Maryland locations:
1. Bachelor’s Degree in nutrition, food service management or related field.
2. Current ServSafe Certificate or County Food Management Certificate, or obtain within 6 months of hire.
3. Maintains food handler card from the local health department, surrounding counties, ServSafe, or StateFoodSafety.
EXPERIENCE:
1. 5 years of management experience in acute healthcare food service or clinical nutrition management.

If hired on or after 4/1/2024:

MINIMUM QUALIFICATIONS :

For West Virginia locations:
1. Bachelor’s Degree in nutrition, food service management or related field.
2. Current ServSafe Certificate or County Food Management Certificate, or obtain within 6 months of hire.
3. Maintains a current County Food handlers card.
EXPERIENCE:
1. 5 years of management experience in acute healthcare food service or clinical nutrition management.
For Ohio locations:
1. Bachelor’s Degree in nutrition, food service management or related field.
2. Current ServSafe Certificate or County Food Management Certificate, or obtain within 6 months of hire.
EXPERIENCE:
1. 5 years of management experience in acute healthcare food service or clinical nutrition management.
For Maryland locations:
1. Bachelor’s Degree in nutrition, food service management or related field.
2. Current ServSafe Certificate or County Food Management Certificate, or obtain within 6 months of hire.
3. Maintains food handler card from the local health department, surrounding counties, ServSafe, or StateFoodSafety.
EXPERIENCE:
1. 5 years of management experience in acute healthcare food service or clinical nutrition management.

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Certified Dietary Manager.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Completes operational and capital budgets. Develop annual financial objectives to meet organizational and departmental goals.
2. Regularly monitor all pertinent financial data such as responsibility statements, biweekly labor utilization reports (overtime, hours and payroll dollars), expense analysis, all invoice report and sales records.
3.Review budget deviations and take corrective action. Complete monthly variance report.
4. Collaborates with accounting and department administrative assistant to provide all necessary information on a timely basis.
5. Completes necessary documentation for metric comparisons nationally assuring performance improvement/sustainability of “best in class” performance.
6. Monitor financial results of retail operations. Assure that revenue and expenses maintain alignment.
7. Determines staffing needs based on volume, industry norms and service requests
8. All human resource functions for manager, administrative assistant - hiring, evaluations, coaching, schedules, etc.
9. Assure that managers complete human resource functions as required by regulatory agencies and hospital policy (ex: hiring, orientation, competencies, annual CBLs, annual health assessments, food handler cards)
10.Facilitates the professional development of all staff and ensures competence in practice.
11. Follows hospital policies regarding employee discipline.
12. Monitors Press-Ganey patient satisfaction scores. Communicates patient comments and scores with staff. Collaborates with management and staff for improvement strategies. Develop annual goals for improvement.
13. Reviews all meal round comments collected by management and dietitians. Look for complaint trends and develop action plan to remedy.
14. Assures all food safety standards as required by regulatory agencies and industry best practice are followed.
15. Involved in product selection and recipe evaluation regarding quality, price, customer acceptance and contract compliance.
16. Leads the planning, development, and implementation of programs for the improvement of patient care and satisfaction
17. Collaborates with other departments regarding services provided and actions for improvement.
18. Monitors food prices to stay within budgeted meal cost. Work with staff to adjust menus based on reported customer likes and dislikes.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to lift 25 pounds.
2. Ability to push/pull 100lbs.
3. Ability to stand for several for extended periods of time.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Noisy, often hot environment.

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel and Word.
2. Ability to understand written and oral communication.

Additional Job Description:

Scheduled Weekly Hours:

40

Shift:

Exempt/Non-Exempt:

United States of America (Exempt)

Company:

CCMC Camden Clark Medical Center

Cost Center:

600 CCMC Dietary

Address:

800 Garfield Ave

Parkersburg

West Virginia

WVU Medicine is proud to be an Equal Opportunity employer. We value diversity among our workforce and invite applications from all qualified applicants regardless of race, ethnicity, culture, gender, sexual orientation, sexual identity, gender identity and expression, socioeconomic status, language, national origin, religious affiliation, spiritual practice, age, mental and physical ability/disability or Veteran status.