Food Service Director Job Winona area,Minnesota USA,Healthcare

Job Summary

The Director of Food Hospitality and Nutrition is responsible for sustaining the highest quality
food service and nutritional care for
customers consisting of patients, and guests.
The primary goal is to consistently plate a
fantastic dining experience for
the people served.
He/she will lead by example and be the embodiment of the hospital’s
mission, vision and values.
He/she will
administer, plan and direct all activities of food hospitality and nutrition.
They will maintain
patient, guest, and customer service
relations with an acute focus balancing culinary integrity, hospitality, retail and financial results,
while safeguarding each customer
experiences the highest level of personalized service.

Essential Functions

Promote the mission, vision, and values of the organization and exemplify them through food hospitality
Greet all patients, families and hospital visitors with a positive, cheerful attitude
Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis
Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time
Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for therapeutic diets and control food costs
Facilitate personalized dietary assessments are conducted for each patient to ensure appropriate daily menu preparations for each patient
Plan menus, purchase food and assign duties for special functions, such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions
Develop Food Hospitality and Nutrition team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service
Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff
Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; shows responsibility for own professional practice and ongoing education
Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of dietetic service
Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel according to standard procedure, as required
Maintain monthly inventory controls
Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies.
Make frequent inspection of all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed
Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and recordkeeping and compiling of reports
Review department performance and institutes changes in techniques or procedures to improve services, simplify workflow
assure compliance with regulatory requirements and promote more efficient operation of the department.

Professional Requirements

Adhere to dress code, appearance is neat and clean.
Complete annual education requirements.
Maintain patient confidentiality at all times.
Report to work on time and as scheduled.
Wear identification while on duty.
Maintain regulatory requirements, including all state, federal and local regulations.
Represent the organization in a positive and professional manner at all times.
Comply with all organizational policies and standards regarding ethical business practices.
Communicate the mission, vision and values of the organization.
Participate in performance improvement and continuous quality improvement activities.
Facilitate regular staff meetings and in-services

Qualifications

Registered Dietician (RD) or Licensed Dietician (LD) preferred, or Certified Dietary Manager (CDM) preferred
Must have a minimum of three years’ experience in managing food services or hospitality, healthcare setting preferred
Basic computer proficiency, and working knowledge of Microsoft Office
Ability to utilize…