Regional Director Food & Nutrition
Regional Director Food & Nutrition
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
GENERAL SUMMARY
Directly accountable for the ongoing strategic development daily operation budget performance and execution of the food and nutrition services at Catholic Health Services locations. Provides direction to ensure programs provide quality nutrition compliance standardized practices and customer/resident satisfaction surprise and delight. Educates trains and inspires all food and nutrition team members in alignment with the organizations vision of Transforming the Healthcare Experience by following our Mission Vision and Values.
Develops a food and nutrition philosophy and operation consistent across the system. Oversees and ensures operations are costeffective drives optimal performance and supports the achievement of the CHS Mission. Plans directs and controls all food production and service for the system. Ensures adherence to all production sanitary and therapeutic policies and recommends or institutes changes in techniques or procedures for operational improvements.
CORPORATE PHILOSOPHY
It is the obligation of each employee of Catholic Health Services to abide by and promote the mission and values of the system to ensure that excellent services are delivered with compassion.
PRINCIPAL DUTIES AND RESPONSIBILITIES
(The following duties and responsibilities are all essential job functions as defined by the ADA except those that begin with the word May.)
- Directs all food servicerelated activities including resident care nonresident care (e.g. retail cafeteria vending contracted services) staffing safety sanitation infection control and quality improvement at all sites and locations including for St. Anthonys Rehabilitation Hospital St. Johns Nursing Center St. Annes Nursing Center St. Josephs Assisted Living Center Villa Maria East St. Catherines Rehabilitation Hospital and Villa Maria West.
- Establishes policies and procedures to ensure compliance with food safety practices regulations and other relevant federal state and local agencies.
- Identifies and leads initiatives to improve the resident and employee food experience at all CHS locations.
- Regularly meets with Facility Leadership to ensure the food and nutrition program is meeting resident needs and can effectively communicate and execute what is needed.
- Adopts an innovative approach to the entire food experience.
- Participates with Managers on menu development recipe execution and production of highest quality food for residents and retail customers.
- Develops and conducts ongoing training for staff and provides educational opportunities for professional development.
- Maintains a safe and healthy environment for employees.
- Develops and analyzes key metrics to identify opportunities for improvement.
- Plans and develops short/long range department objectives and secures approval for implementation of plans and budgets necessary to meet agreed upon goals.
- Ensures department services are provided in an efficient cost effective and highquality manner by controlling department capital and expense budgets personnel utilization equipment selection and maintenance.
- Oversees the purchasing of perishable supplies capital and noncapital equipment from outside vendors for food services.
- Maintains appropriate levels of emergency food water and supplies at all times as prescribed.
- Interviews hires orients trains develops and evaluates the performances of and when necessary disciplines and/or discharges department personnel. Provides direction as necessary to staff regarding sensitive and/or complex work related problems resolves complaints and responds to inquiries regarding department operations.
Disclaimer
The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties responsibilities and activities may change or be assigned at any time.
EEOC Statement
CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race color religion age sex national origin disability status genetics protected veteran status sexual orientation gender identity or expression or any other characteristic protected by federal state or local laws. This policy applies to all terms and conditions of employment including recruiting hiring placement promotion termination layoff recall transfer leaves of absence compensation and training.
KNOWLEDGE SKILLS AND ABILITIES
Education Experience and/or Skills Required
- Bachelors Degree in healthcare management or related field
- Minimum of eight years of food servicerelated managerial experience which includes vendor experience
- High level of interpersonal analytical and problemsolving skills
- Ability to multitask with strong organizational skills
- Ability to work in a fastpaced highvolume environment with multiple competing priorities
License/Certification Required
- Current State of Florida Food Service Sanitation Manager Certificate within three months of position start date
- ServSafe Food Service Managers certificate
Required Experience:
Director
Employment Type
Full Time
