JOB SUMMARY: Responsible for the direction of the Food & Nutrition Departments on multiple campuses. Provides a safe working environment for patients, visitors, personnel, medical staff and the public. Responsible for meeting established guidelines of the department, managing financial performance, and promoting teamwork. Ability to solve problems dealing with a variety of issues and interpreting a variety of instructions furnished in written or oral form. Ensures that the department maintains compliance with all regulatory requirements/standards and other hospital policy and procedures. Develops new and emerging business solutions for sustained growth and effective day-to-day operations.

Shift & Schedule: 

Fulltime, Day Shift 

ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS

· Assesses, projects, and plans for the needs of the department and of user departments.

· Monitors the performance level and the technical abilities of all staff members.

· Promotes and assists with the professional development of the staff.

· Ensures that appropriate training is provided to staff related to equipment operation and

competency.

· Manages by providing positive and constructive feedback to employees in order to

reward, coach, correct and motivate.

· Develops continuous performance and quality improvement recommendations for

implementation by department staff.

· Prepares and updates statistical reports to ensure compliance with federal, state & local

regulations.

· Supervises day-to-day work activities by delegating authority, assigning and prioritizing

activities and monitoring operating standards.

· Establishes a safe work environment for employees by performing safety audits and

inspections, conduction safety-related training and maintaining on-going communications

with employees.

· Ensures staff compliance and adheres to Infection Control policies and procedures.

· Provides leadership, direction, coaching and support to all supervisors and employees in

the department to provide quality, cost efficient health care that is congruent with the

District’s scope of services, mission and objectives.

· Develops, administers, and monitors financial resources for the operating and capital

budgets for the department.

· Directs daily food service operations including: room service, menu evaluation and

planning, purchasing, inventory, receiving, food preparation, storage, and provide quality

products.

· Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping). · Respects the rights of patients and all confidential information. · Ensures the department maintains a good reputation with its customers (patients, other department, etc). · Resolves patient satisfaction concerns in a timely manner. Assures they have been thoroughly investigated and appropriate actions taken per hospital and department policy and procedure. · Resolves employee concerns in a timely manner. Assures that they have been thoroughly investigated and appropriate actions taken per hospital and department policy and procedure. · Resolves physicians concerns in a timely manner. Assures that they have been thoroughly investigated and appropriate actions taken. · Provides team leadership by ensuring cohesiveness at the unit and with the client. · Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.

EDUCATION AND EXPERIENCE:

· Bachelor’s Degree required. Bachelor’s Degree in the field of Food and Nutrition, Hospitality Management or a related field preferred.

· 4 years of supervisory or management experience required.

· Prefer candidate to have one of the following: Registered Dietician with the Commission on Dietetic Registration, Licensed Dietitian in the State of Texas, Certified or Master Chef Designation, Registered RHIM.

· Bilingual in Spanish a plus.

PHYSICAL REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to:

Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.