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Associate Director, Food Service
4 weeks ago
**Primary City/State**:
Sun City, Arizona
**Department Name**:
Culinary & Nutrition-Hosp
**Work Shift**:
Day
**Job Category**:
Facilities, Environmental Services, and Culinary
Banner Health believes leadership matters. We look for people who share our vision making health care easier, so life can be better. Our leaders are at the front of the health care transformation, planning the future of Banner Health.
Banner Health is honored to be recognized by Becker’s Healthcare as one of the TOP 150 places to work in health care for 2024
These recognitions reflect Banner Health's investment in team members' professional development, wellness benefits, and continued education. It highlights our commitment to advocating for diversity in the workplace, promoting work-life balance, and boosting employee engagement.
As a Director Guest Services you will provides strategic direction to ensure the department goals are consistent with organizational objectives. Provide leadership over all functions of Culinary at Boswell. Ensure the day to day operations are running to standards following local and state requirements in food and healthcare environments. Ensure the culture is of the team is positive in a way that team members are heard, developed and valued and meet annual initiatives within the department
Shift: flexible, usually 7:30am start, end time is when operations allows and meetings.. usually by 5pm. Schedules will include weekends and holidays.
Banner Boswell Medical Center has provided exceptional health care to the communities in the northwest area of metro-Phoenix for over five decades. Today, our 410-bed acute-care hospital is nationally recognized by U.S. News and World Report as one of Arizona’s Best Hospitals. Banner Boswell offers a full range of acute care services, including cardiology, vascular, thoracic, oncology, orthopedics, neurology, general surgery, robotic surgery, rehabilitation, emergency, stroke, intensive care, pulmonary, urology, and inpatient wound management. We've earned the Society of Thoracic Surgeons highest quality award for CABG & aortic valve replacement and the Joint Commission’s Advanced Certification as a Primary Stroke Center.
This position provides direction, planning and supervision of food services and clinical nutrition services to ensure that the department provides efficient, high quality meal service and nutritional care to patients and customers. These services may also include multiple retail food/beverage units and catering services. The position provides strategic direction to ensure the department goals are consistent with organizational objectives.
CORE FUNCTIONS
1. Provides required leadership, planning, and direction to create and deliver high quality food and nutrition services and dietary care. Oversees menu planning and recipe development, food production, procurement and storage of food and nutritional supplies and equipment, retail operations, patient food services, and patient dietary counseling.
2. Plans and directs the implementation of information systems for the department. Works with organization and vendor resources to implement and manage systems for patient menus and ordering, the management of food production and forecasting, retail sales accounting and tracking, and patient dietary services.
3. Directs personnel actions including recruiting, new hire actions, interviewing and selection of new staff, salary determinations, training, and performance management. Supports staff training and development to motivate staff to provide highest level of service and to remain current on industry trends. Establishes and communicates team goals and provides feedback and recommendations for improvement. Creates cohesive teams committed to clinical, product and service quality.
4. Brings innovative and synergistic ideas into the workplace by evaluating new products, emerging trends and technologies, economic changes, and industry innovation. Participates in system-wide task forces and/or teams to assess and promote the use of common practices and economies.
5. Manages quality, safety and compliance for all facility food and nutrition services. Creates and administers measures and benchmarks for all required outcomes in product and service quality, regulatory compliance, customer satisfaction, safe work practices and employee engagement and satisfaction. Assures that all reporting staff maintain required food handling and professional certification.
6. Manages the department’s financial performance. Forecasts and manages retail food and catering revenues. Develops and manages operational and capital budgets. Manages operating expenses and other key indicators within agreed upon parameters. Reconciles monthly operating expense budget variances.
7. Under the general supervision of a facility administrator, this position is responsible for all aspects of retail and patient food services on a 24-hour basis and for all clinical nutrition and
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