Nutrition Services Director

Exempt, FT Position

General Summary:

Runs the day-to-day operations of Nutrition Services, including overseeing personnel, taking steps to ensure patient/resident satisfaction, and overseeing the upkeep of administrative and financial records for the department. Responsible for hiring, training, and ensuring proper scheduling of employees. Ensures that food quality and facility cleanliness meets regulations. Responsible for overseeing event planning including catering and set up and tear down activities and café services.

Essential Functions:

• Dependability
• • Regular and Reliable Attendance.
  • Directly manages staff on a daily basis.
  • Analyze operational problems such as excess waste and establish procedures to alleviate these issues.
  • Oversees and investigates the need for equipment, supplies and communicates information to Administration.
  • Coordinate’s orientation and ongoing training programs for the Nutrition staff.
  • Provides relief or back-up duties as needed to ensure the optimum operation of Nutrition Services.
  • Participates in information management, performance improvement and infection prevention and control programs.
  • Prepares and submits reports as requested by Administration.
  • Supports and maintains a culture of safety and quality.
  • Communicates and collaborates with clinicians on the interdisciplinary team and foodservice team.
• Attention to Detail
• • Inspects and documents food service quality to ensure optimum upkeep and repair as well as optimal patient/resident satisfaction.
  • Coordinates the details of events such as catering requests and set up/tear down activities for meetings and other employee appreciation events.
• Integrity
• • P eriodically inventories equipment and supplies.
  • Oversees the selection and purchases of new equipment and products according to budgetary guidelines.
  • Supports and carries out policies and procedures.
  • Performs all aspects of management in a manner that optimizes patient safety and reduces the likelihood of medical/health care errors.
• Professional Requirements
• • Meets dress code standards for the department, appearance is neat and clean.
  • Maintains regulatory requirements, including all federal, state, local regulations, and accrediting organization standards.
  • Excellent attendance record. Reports to work on time and as scheduled.
  • Wear’s identification while on duty.
  • Works at maintaining a good rapport and a cooperative working relationship with all departments.
  • Represents the organization in a positive and professional manner in the community.
  • Maintains and ensures patient confidentiality at all times.
  • Completes annual education requirements.
  • Maintains regulatory requirements.
  • Attends annual review and performs departmental in-services.
  • Attends committee, CQI and management meetings, as appropriate.
  • Resolves staff concerns at the departmental level, utilizing the grievance process as required.
  • E nsures compliance with policies and procedures regarding department operations, fire safety, emergency management and infection prevention and control.
  • Effectively and consistently communicates administrative directives to staff and encourages interactive departmental meetings and discussions.
  • Complies with all organizational policies regarding ethical business practices.
  • Communicates the mission, ethics, and goals of the facility as well as the focus statement of the department.
  • Work with the Registered Dietitian to ensure menus meet nutritional needs of patients and residents.
• Compliance
• • Promotes and adheres to the provisions of the compliance program.
  • Communicates the mission, ethics, and goals of the facility.
  • Complies with all organizational policies regarding ethical business practices.
  • Promotes and adheres to the TVHS core values and Standards of Behavior.

Education and Experience:

• Certified Dietary Manager (CDM) or able to obtain CDM within 2 years after hire

• Certified Food Protection Professional (CFPP) or obtain CFPP within 2 years after hire

• 2 years of experience in food service management