Director Food Services

Director Food Services

Primary Location Harbor City, California

Job Number 1138377

Date posted 12/14/2022

 

Description:

Develop strategies, standards, and delivery methods for food and nutritional services at the Medical Center that enhance client satisfaction, improve clinical nutritional care, support the strategic goals of the organization, and adhere to or beyond financial and regulatory requirements. Depending on the medical center, this person might be in charge of coordinating and integrating services for various medical centers.

Read also employees expected conduct for this job

 

Significant Duties:

• Creates, develops, executes, and coordinates operating systems, programs, and policies for Food and Nutrition Services (FANS) throughout the Medical Center to make sure that all services are delivered in a way that is operationally efficient, secure, and of a high standard.
• To ensure their successful collaboration in the provision of patient, cafeteria, catering, and vending services at the Medical Centers, the facility assistant directors, or FANS, are led and guided.
• Establishes and maintains a quality management program or process that proactively recognizes and responds to the needs of our members, patients, and staff.
• Makes ensuring that all applicable TJC standards, rules, and regulations, as well as Title 22 and the relevant federal, state, and local regulatory authorities, are always followed.
• The senior FANS management personnel is recruited, welcomed, trained, evaluated, and, when necessary, disciplined.
• Meets the needs of the Medical Center Administration, doctors, peers, and staff by working together with them to provide high-quality, affordable food and nutrition services.
• Develop, oversee, and regulate payroll, non-payroll, and capital budgets for all of your areas of responsibility to guarantee efficient service delivery.
• Creates and reaches short- and long-term operational goals that go hand in hand with and support the medical center's strategic plans.
• Occasionally take on additional tasks and obligations as directed.

 

Basic requirements:

• Minimum five (5) years related management experience within the last seven (7) years OR
• Minimum three (3) years related management experience within the last five (5) years, including a Master's degree.

• Bachelor's degree in food and/or nutrition science, food service management, or related field, OR
• Master's degree in food and/or nutrition science or related field required.

• Certified Dietary Manager with the Association of Nutrition and Foodservice Professionals (ANFP), or Registered Dietitian with the Academy of Nutrition and Dietetics (AND).

 

Additional Conditions:

• Must be able to function in a partnership between labor and management.
• Strong working knowledge of clinical competencies based on nutritional care guidelines set by the American
• Society for Parenteral and Enteral Nutrition, the Academy of Nutrition and Dietetics, and pertinent practice groups.
• Strong working understanding of every facet of hospital food operations, with a track record of delivering high-
• Quality patient, cafeteria, catering, and vending food and service.
• Talents in systems creation and analysis, with a focus on computerized food service management systems.
• Strong working understanding of TJC standards, as well as federal and state laws.
• Must be able to function in a partnership between labor and management.