Director of Food and Nutrition

The Director responsibilities will be but not limited to:

· Standardization of standing operating procedures related to expense management and operations for patient foodservice.

· Managing large scale food operations in a healthcare setting and multi-retail environment

· Driving client engagement and patient satisfaction.

· Demonstrates strong financial acumen with success in handling the contract. Participates in all department budget reviews with the SR of VP of Operations to identify areas of improvement and weaknesses.

· Keeps the Sr of VP informed of issues affecting program costs, service capabilities, effectiveness, and efficiencies, as well as issues noted during Performance Improvement audits. Presents findings and recommendations for improvement.

· Meets with direct reports and support staff, as required, to review overall operations goals/objectives, to address shortfalls and open issues, and to encourage open dialogue for suggested process improvements. Reviews subsequent FY goals/objectives and related plans as defined by the Director.

· Coaches, counsels, interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions as needed. Conducts meetings, huddles and unit meetings to keep staff up to date on all key issues. Meets all deadlines for HR related processes and client request.

· Follows and holds direct reports accountable for following Lemontree Healthcare and GRMC policies and procedures.

· Maintain positive relationships with c-suite personnel, medical professional, and vendors.

· Ensures there are ongoing effective quality improvement programs within the span of control, inclusive of food borne illness, safety, and infection control in the appropriate areas of the department.

· Ensures all aspects of patient foodservice operations including, but not limited to, tray assembly, tray delivery, and other patient services function in a compliant, optimal and efficient manner that ensures patient satisfaction. Assists in developing patient service initiatives that enhance the overall experience and build effective patient relationships.

· Regular food safety and kitchen inspections to ensure sanitation and safety are at the forefront of kitchen operations.

· Partnering with dietician and clinical manager to examine patient acuity.

· Cafeteria management, creating events to promote sales and growth in the retail area.

· Attend hospital meetings as required.

· Must demonstrate knowledge of HACCP guidelines.

· Ensures safe conditions and procedures are always followed to minimize/eliminate workman’s compensation claims and create a safe working environment for all Food & Nutrition colleagues.

· May handle additional duties and responsibilities as needed or assigned by the SR of VP or Client.

Qualifications & Requirements

Basic Education Requirement – Bachelor’s Degree or Associate’s degree with equivalent experience work experience. Basic Management Experience - 7 years or greater in management roles. Basic Functional Experience – Be well versed in regulatory and sanitation practices.

Certifications/Licenses- ServSafe certification, OSHA General Industry Training required

Job Type: Full-time

Pay: $100,000.00 - $110,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Ability to Commute:

• Coral Gables, FL 33134 (Required)

Ability to Relocate:

• Coral Gables, FL 33134: Relocate before starting work (Required)

Work Location: In person

Salary : $100,000 - $110,000