DIRECTOR FOOD AND NUTRITION SERVICES

Job Summary/Overall Objectives

The Director, FANS provides overall leadership, direction and administration of all operational processes and initiatives for the Food and Nutrition Services Department within the south campuses of Independence Health. The director will ensure the provision of quality food and nutrition services for patients, employees, and customers. The director leads and supports system-wide initiatives to create and implement standardized processes. Works closely with all disciplines in a team model. Facilitates provision of quality patient care and excellent customer service. Plans for the development of or enhancement of food services and seeks to generate new revenue opportunities. Plans for the professional development of staff. Meets all regulatory and accreditation standards.

Essential Job Responsibilities (please add any additional job tasks below)

• The position is responsible for leading the department and accountable for overall leadership of the Food and Nutrition Services Department.
• This position has direct supervisory responsibilities such as hiring, coaching/mentoring, skills development, recognition and rewards, staff productivity, performance management and succession planning.
• Equitably and consistently apply and practice policies and procedures for all staff.
• Develop and manage department budget at or below budget expectations and consistent with adjusted volume variations.
• Identify and implement revenue enhancement opportunities.
• Food Service Management
  • Promotes patient satisfaction standards for quality. Involves staff in quality control monitors and action planning.
  • Implements patient satisfaction goals as measured by Press Ganey. Demonstrates improvement according to targets.
  • Ensures food service leaders are impowered to support the operations. Communicates service issues to staff and involves staff in resolutions.
  • Clearly defines expectations of individuals and provides leadership, equipment, and resources to be successful.
  • Oversees menu planning for patients.
  • Effectively streamlines work processes while improving productivity and eliminating waste and redundancy.
  • Lead process improvement initiatives for department. Appropriately delegates projects.
• Food Production Management
  • Ensures patient and retail menus meet customer preferences, budgetary controls, nutritional guidelines.
  • Upholds food safety per Servsafe and DOH standards.
  • Ensures sous chef coordinates production in a smooth and efficient manner.
  • Reviews retail and catering pricing. Ensures billing practices comply with administrative policies.
  • Oversees cash handling processes. Completes audits for compliance with departmental policies.
• Purchasing Management
  • Oversees food and supply purchases to meet contractual guidelines.
  • Coordinates purchasing practices and selection of vendors with supply chain management.
  • Actively participates in system VAT meetings.
  • Facilitates usage of supply chain and financial software.
• Clinical Nutrition Management
  • Works closely with the nutritional support coordinator to ensure delivery of nutritional care across the health system meets standard of care practices.
  • Facilitates coordination of clinical and food service policies.
  • Ensures clinical staffing patterns meet productivity benchmarks.
• Financial Management
  • Manages inventory, waste, vacancy, expenses, revenue, and budgeting.
  • Considers financial impact of decisions. Uses financial concepts for decision making and monitors financial performance.
  • Develops and manages department budget at or below budget expectations.
  • Submits timely variance reports demonstrating knowledge of expenses.
  • Stretches capital resources by extending life of existing assets.
• Regulatory Standards/Safety Management
  • Establishes and maintains a safe working environment by ensuring staff complies with safety, environmental, and infection control guidelines.
  • Practices and encourages staff readiness in compliance with agency regulations and guidelines.
  • Ensures proper use of safety equipment and devices and holds individuals accountable if non-compliant.
  • Promptly investigates, responds, and resolves Significant Occurrence Reports and incident reports.
• Performance Management/Communication
  • Ensures completion of staff competencies including mandatory education and in service programs.
  • Communicates developmental plans and encourages learning from setbacks.
  • Aligns strategies with department goals in support of the health system’s mission, vision, and values.
  • Leads department meetings ensuring information is timely and accurate.
  • Provides opportunities for staff to actively provide input into decision making processes.
  • Oversees compliance, staffing, recognition, talent management, training and development within department. Provides regular feedback.
  • Follows system corrective action policy. Holds staff accountable.
  • Utilizes employee engagement survey results to improve interdepartmental communication and morale.
  • Establishes performance measures to equitably evaluate staff using objective and job-based criteria.
  • Provides opportunities for the development of staff with education and training.
  • Actively supports succession planning initiatives by identifying high performers.
• Other duties as assigned.

Competency and Experience [Knowledge, Skills and Abilities]

Required Qualifications/Experience

• Bachelor’s Degree or higher level of education in Nutrition, Dietetics or Business Administration and five (5) years of food and nutrition services experience.
• Five (5 ) years supervisory/management experience in food and nutrition services.
• Strong leadership ability, good organizational skills, independent and critical thinking skills, sound judgment, and knowledge of legal aspects and liability of functional area.
• Strong ability to communicate complex and/or controversial topics and concepts to a wide and diverse audience.
• Functional skills on PC and related software (Microsoft Office, Outlook).
• Proficiency in the use of excel spreadsheets, PowerPoint and various software programs.

Preferred Qualifications/Experience

• Master’s degree in nutrition, MBA or Health Care Management preferred.
• Certified Dietary Manager preferred.
• Experience in Healthcare setting.

License, Certification & Clearances

• Current SERV Safe Certification preferred/required.
• Act 34-PA Criminal Record Check from the PA State Police system.

Position Type/Expected Hours of Work

• Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.).
• Travel may be expected locally between System locations.

Equal Employment Opportunity

Independence Health and its affiliated companies are Equal Opportunity Employers. It is their policy to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, veteran status, or genetic information, or any other classification protected by law. Independence Health and its affiliated companies will comply with all applicable laws and regulations.

Disclaimer

This job description is not designed to contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee. Moreover, duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.

Work Environment

Physical Demands

When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required

Education

• Bachelors or better in DIETETICS

Licenses & Certifications

• REGISTERED DIETITIAN

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)