Director of Dietary and Nutrition

POSITION PURPOSE

The Director of Dietary & Nutrition position is responsible for planning, organizing, and directing the activities of the Dietary/Food & Nutrition Services department to ensure continuing compliance with codes and regulations, and the development of menu plans and options to meet the nutritional needs of patients and customers.

minimum required qualifications

Experience:

• Five (5) years of food service experience in a healthcare or similar setting and three (3) years of supervisory experience overseeing a dietary or food service department in a hospital or other institutional setting.
• Must have a current and valid Food Handlers Permit.

Education:

• Bachelor’s Degree in Food Service Management, Nutrition, or closely related field.

Mandatory Knowledge, Skills, Abilities and Other Qualifications:

• Thorough knowledge of the principles and procedures of modern institutional food service operations and management, including production, storage, sanitation, equipment utilization, procurement of supplies, and inventory control.
• Skill in directing and coordinating the activities of a dietary department; delegating and supervising the work of personnel; preparing records and reports.
• Ability to provide leadership, promote teamwork, work with groups and facilitate problem-solving; and manage a diverse environment with a focus on patients and customer service.
• Ability to identify deficiencies in the preparation and service of food and implement quality control procedures.
• Ability to communicate effectively with customers and support staff, including decision-making required to adjust standard procedures and assess, plan, implement and evaluate Food Department activities.
• Ability to prioritize work, organize and manage time effectively in order to coordinate activities and delegate tasks.
• Ability to communicate effectively with all levels of internal/external customers and through written communication, reports and presentation.
• Must be able to obtain and maintain a Food Handler’s Permit and other credentialing required for food handling, sanitation, and food service and production activities.
• A record of satisfactory performance in all prior and current employment as evidenced by positive employment references from previous and current employers.