Job Summary
The food and nutrition services director is responsible for managing the financial, personnel, and day-to-day operational activities of the department. Responsible for planning, organizing, developing and directing the overall operation of the food and nutrition department in accordance with current federal, state, and local standards. The food and nutrition services director establishes operating and capital budgets, quality assurance plans, staffing, departmental guidelines, goals and objectives for the department. The food and nutrition services director is responsible for all day-to-day operations of the kitchen including production, staffing, cost management, and compliance with all Harris Health, local, state, and federal foodservice guidelines. Coordinates and collaborates with nutrition administration team, clinical nutrition team and other inter disciplinary team. Maintains excellent relationships with patients, guests, administrators and other stakeholders.
Minimum Qualifications:
Degrees: Bachelors Degree in Hospitality management, Food Service Management or related field. Masters Degree preferred
License & Certifications:
Certified Dietary Manager or Registered Dietitian required
ServSafe Certification required
Work Experience: Five (5) years of healthcare or foodservice management.
Management Experience: Two (2) years of food service management in a hospital setting.
Communication Skills:
Above Average Verbal (Heavy Public Contact)
Exceptional Verbal (e.g., Public Speaking)
Writing /Correspondence
Writing / Reports
Proficiencies: MS Word, MS Excel, P.C.
Job Attributes
Knowledge/ Skills/ Abilities: Analytical, Mathematics, Statistical
Work Schedule: Flexible
Other Requirements: Experience using electronic food service management software preferred. Knowledge of Hazard Analysis and Critical Control Point (HACCP) Guidelines required. Knowledge of Food and Drug Administration Food Code (FDA) required.
Equipment Operated: Ability to operate all kitchen equipment