Director of Food Services

POSITION SUMMARY

The Director of Food Services is responsible for all administrative and clinical aspects of Food & Nutrition Services for Craig. The Director ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. This position is responsible for all food service-related activities; including patient care, non-patient care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control and all hospital-related activities.

Rate of Pay: $38.77 - $55.84 per hour

Posting Closing Date: October 10, 2024
POSITION REQUIREMENTS

• Licensure/Certification/Registrations: ServSafe certification required.
• Education: Bachelor's degree preferred or Associate's degree with equivalent experience in Food Services Technology /Management, Hospitality Management, Culinary Services, Nutrition or related field.
• Experience: 3-5 years of leadership and management experience in clinical dietetics and food service management is required. Experience in a health care setting is strongly preferred.
• Skills & Abilities: Strong knowledge of infection control and nutrition and food service management. Excellent organization and customer service skills. Ability to successfully handle multiple priorities and prioritize and schedule accordingly. Must be able to successfully and effectively communicate with a variety of personnel. Advanced supervisory, team-building, conflict resolution, and communication skills, both verbal and written required. Work collaboratively with other departments and physicians. Strong computer skills including Microsoft Office suite.

ESSENTIAL FUNCTIONS

• Provide direction and supervision of departmental personnel, demonstrate professional judgment, use problem-solving techniques and delegate appropriately. Collaborate with the department management team to assess and allocate staff resources on a daily basis, based on departmental needs.
• Provide leadership in the development of performance standards for all departmental personnel. Evaluate and counsel all employees on their performance in a professional and timely manner. Plan and develop educational in-services for the department as appropriate.
• Responsible for the implementation and coordination of departmental procedures based on the policies and procedures of the department. Review and analyze reports, records, and directives and confer with coworkers to obtain data required for planning department activities.
• Prepare annual budget and monitor it concurrently. Monitor and analyze costs associated with supplies, staffing, etc.
• Provide a staffing matrix that effectively provides adequate coverage of the department. Make changes to staffing levels accordingly. Analyze employee workload and adjust as necessary.
• Develop and manage proficiency of annual staff competency expectations. Actively work to maintain staff competency.
• Monitor all departmental equipment. Direct and plan new equipment acquisition, monitor repairs and maintenance and equipment certification.
• Negotiate service contracts with vendors, staffing agencies, etc.
• Provide staff education/precept new staff hires, new staff, interns and departmental students.
• Utilize knowledge of healthcare food, nutrition, and catering trends, oversee the development of department strategic priorities and operational policies/procedures, with a focus on best practices in food quality, efficiency in production, sanitation, food cost controls, food presentation, etc.
• Direct department's performance improvement initiatives in preparation for the Joint Commission, health and fire department inspections, and any other regulatory agency requirements.
• Oversee the planning and development of meals that meet nutrition standards by working with physicians and staff to establish nutritional guidelines.
• Responsible for the oversight of developing and implementing nutritional education programs and strategies to achieve a high level of patient satisfaction.

** This job description is not intended to be an exhaustive list of all duties. Employee may perform other related duties as assigned.
DEGREE OF SUPERVISION AND SUPERVISORY RESPONSIBILITY

This position involves general guidance and direction by the Chief Financial Officer. Employees in this position will be expected to perform most job duties and responsibilities independently and in accordance with established departmental and hospital policies and procedures.

This position is responsible for the supervision of all Food Services and Nutrition Services employees who work on an assigned shift.

Craig Hospital Benefits:

At Craig Hospital, we offer a wide range of outstanding benefits that allow our employees to tailor a benefits package that meets their individual needs. Planning a family or looking forward to retirement we have options. Our medical insurance is a self-funded plan administered by Allegiance Benefit Plans with a CIGNA network of providers offering two different comprehensive plans. We offer dental insurance through Delta Dental, and vision insurance through EyeMed. Craig offers Health Care and Dependent Care Spending Accounts. Craig also provides, and pays for both Short Term and Long-term Disability Insurance plans for every benefit-eligible employee. We offer generous time-off benefits to allow you to enjoy your time away from work too! Additionally, we have a 403b Retirement Plan with a generous matching contribution through Empower Retirement that you are eligible for upon hire. Want to go back to school? We have Tuition Assistance. Unexpected emergency? We have Employee Assistance Programs and an Employee Emergency Assistance Fund.

At Craig, we believe in offering best-in-class benefits and prioritize benefits to support you.