Director-Nutrition Services-8230

Staff Position Description

Position Title: Director of Nutrition Services Position Code: Dir-8230

Department: Nutrition Services Safety Sensitive: Yes

Reports to: COO Exempt Status: Yes

Position Purpose:

All KHI employees are expected to perform their respective tasks and duties in such a way that supports KHI's vision of providing the region's best clinical care and patient service through an environment that fosters respect for others and pride in performance.

Key Responsibilities:

Principal Duties and Responsibilities

1. Directs the Nutrition Services operations and insures that these services provide high quality, effective, and timely services to their customers.

2. Plans, directs and controls all Nutrition operations and resources to meet operating and financial goals, hospital objectives, and patient/customer requirements.

3. Provides leadership and vision for staff in the delivery of the department's services.

4. Provides excellent customer service and adheres to the Behavioral Expectations Agreement.

5. Ensures that the delivery of care and services under her direction meets Federal, State, and other regulatory/accreditation and compliance requirements.

6. Ensures that hospital policies and procedures are followed.

7. Addresses people resource concerns, maintains good peer relationships, and assures a quality product or service is delivered in a safe/caring, professional manner.

8. Develops and implements a system of care for patients that include staffing patterns based on patient/customer needs.

9. Investigates irregularities in the delivery of care or service, policy violations, etc., and takes corrective action when necessary.

10. Develops and implements short- and long-term goals for the department individually, and for the hospital as a whole.

11. Creates a management structure that can meet assigned tasks in an effective, efficient manner.

12. Ensures that sound fiscal and budgeting policies be established and followed and that services are provided without waste of either labor or supplies.

13. Develops and recommends to the appropriate Senior Manager operational and capital expenditure budgets for Nutrition on an annual basis in accordance with established deadlines.

14. Provides feedback to the appropriate Senior Manager concerning department's financial performance on a regular basis.

15. Recommends adjustments or exceptions to the budget when unexpected or unusual circumstances arise.

16. Evaluates past and current conditions, and then recommends a course of action, which will promote the development of Nutrition, while keeping the KRMC Mission Statement in mind.

17. Analyzes, evaluates, and recommends the necessary resources (personnel, supplies, facilities, etc.) to facilitate improvements in Nutrition Services.

18. Works in full collaboration and cooperation with all departments to coordinate services that will support and champion the strategic goals and mission of KRMC.

19. Works with the Public Relations Department to promote Nutrition Services as well as emphasizes community health education and health promotion activities.

20. Develops self professionally and participates in mandatory hospital activities/committees.

21. Serves as a resource for nutritional activities at the Wellness Center.

22. Performs other duties as assigned by Administrator or Senior Manager.

Leadership and Management Skills

1. Through persuasion or example, motivates and influences members of reporting divisions toward the achievement of desired objectives.

2. Effectively communicates with Board Members, Medical Staff, employees, patients and visitors.

3. Conveys the mission, vision, and goals of KRMC and the department as well as other necessary information to the appropriate individuals.

4. Generates trust and respect through honest, candid, and courteous interaction with the administration, medical staff, employees, and community.

5. Presents verbal and written ideas and information concisely, logically and effectively, keeping in mind attending audience.

6. Creates an atmosphere in which goals and objectives are met through teamwork and cooperation, holds reporting Managers, Supervisors, and all employees and volunteers under her direction accountable for achieving desired goals and objectives.

7. Delegates duties appropriately to ensure maximum efficiency in the attainment of goals and objectives.

8. Makes good decisions by recognizing key issues, soliciting input when appropriate, identifying alternatives with the associated possible risks and gains, and chooses the alternative which best contributes to hospital goals and objectives.

9. Performs day-to-day management functions efficiently and effectively. Also, effectively handles stressful situations.

10. Participates in professional growth and encourages professional growth in others.

11. Ensures that department staff are properly oriented, trained, in serviced, and evaluated within established periods.

12. Reviews and monitors work schedules, work hours, and duty assignments for staff.

Goals

Accomplishes assigned goals and objectives. Established annually in performance reviews.

Qualifications:

1. Proven administrative and leadership abilities.

2. Knowledge of personnel policies and demonstrated skill in personnel management and development -teaching, coaching, mentoring and delegating.

3. Ability to execute verbal and written communications effectively.

4. Requires critical thinking and ability to solve problems.

5. Requires organizational and planning skills.

6. Must have competent computer skills and knowledge of current local, state, and federal regulatory requirements.

Education: Bachelors' of Science or Arts in Dietetics or related field

Experience: Minimum of 5 years' management or supervisory experience in Food & Nutrition Service

Certification/Licensure: Current registration with the Commission on Dietetic Registration

Preferences:

Education: Masters' of Science in Dietetics or related field

Certification/Licensure:

Employee must have one of the following:

1. A current and original ANSI-accredited food handler certificate will be acceptable and recognized by the EHD in accordance with Arizona State Ordinance requirement.

2. For the purposes of the Arizona State Ordinance, other Arizona County food handler cards will be accepted and valid until the card expires.

Special Position Requirements:

Exposure Category: Category II: Expected duties have possible, but not routine, potential for exposure to blood, body fluids or tissues

Work Requirements:

1. Must be able to sit for 5 - 6 hours daily, either at a desk or at a computer terminal.

2. Must be able to speak clearly in front of a group of people, and to remain calm during all interactions and demands of the position.

3. Uses telephone often - must be able to hear and speak clearly by telephone.

4. Must be able to meet frequent deadlines and tight schedules with a large number of staff.

Date Staff Position Description Created / Revised: 02/08/2019