Director of Food Services | Voyages Clear Lake

** Director of Food Services | Voyages Clear Lake**

**Job Category****:** Human Resources **Requisition Number****:** DIREC015688 Showing 1 location **Job Details**

**Description**

**Food Services Director**

The **Food Services Director** manages the food service operation under the direction of the CEO. Assures compliance with department regulations and procedures in conformance with the administrative and accrediting agencies guidelines. Assists in developing standards, policies and procedures for food service. Manages within budgetary guidelines. Performs other related duties as assigned or requested. This is an exempt position.

**RESPONSIBILITIES**

**Food Services Management**

Assists with the development of departmental policies and procedures to conform with administrative policies and with accrediting agencies standards; assists in developing procedures for implementing food services.

Plans and directs department activities and assures that compliance is maintained with hospital policies and procedures.

Assists in planning menus according to established guidelines.

Procures and receives food items, supplies and equipment, maintaining established cost control and revenue records.

Maintains, improves and monitors standards of sanitation in food handling and preparation. Assures compliance with infection control, safety and security guidelines.

Provides consistent on time quality meals to patients and staff.

Monitors food service for conformance with quality improvement standards.

Conducts dietetic service inspection and staff training to assure that compliance with food service standards.

Supervises staff in accordance with hospital policies. Participates in determining staff needs, conducts orientations, and in service education.

Conducts monthly staff meetings/inservices; documents objectives and employee attendance.

Gathers data according to prescribed methods for monthly and quarterly reports and in evaluating food service systems

Directs and coordinates all catering events, food and beverage service at meeting and special functions; determines cost.

Monitors food costs.

Assures all special diets and patients trays are prepared according to standards.

Uses and manages resources appropriately and within budgetary guidelines.

**Leadership**

**Inclusiveness:** Promotes cooperation, fairness and equity; shows respect for people and their differences; works to understand perspectives of others; demonstrates empathy; brings out the best in others and in his/her team.

**Managing Staff:** Coaches, evaluates, develops, and inspires staff. Sets expectations. Recognizes achievements. Effectively manages conflict. Aligns dept. goals with company goals. Provides feedback, group leadership. Delegates appropriately. Evaluations completed on time.

**Stewardship and Resource Management:** Demonstrates accountability and sound judgment in managing company resources. Appropriate understanding of confidentiality and company values. Adheres to and supports company policies, procedures and safety guidelines.

**Problem-Solving:** Identifies problems, involves others in seeking solutions. Conducts appropriate analysis. Searches for best solutions. Effectively and efficiently implements appropriate response to correct problem. Responds promptly and effectively to new challenges.

**Decision-Making:** Makes clear, consistent decisions. Acts with integrity in all decisions. Distinguishes relevant from irrelevant information. Makes timely, appropriate decisions.

**Strategic Planning and Organizing:** Understands company vision and aligns priorities accordingly. Measures outcomes. Uses feedback to redirect as required. Evaluates alternatives. Appropriately organizes complex issues to desirable resolution.

**Communication:** Connects with peers, subordinate employees and all customers. Actively listens. Clearly and effectively shares information. Demonstrates effective oral and written communication skills. Negotiates effectively.

**Quality Improvement:** Strives for efficient, effective, high quality performance in self and the department. Delivers timely and accurate results. Resilient when responding to matters that are challenging. Takes initiative to make improvements.

**Leadership:** Motivates others. Accepts responsibility. Maintains high morale in department. Develops trust and credibility. Expects honest and ethical behavior of self and staff.

**Teamwork:** Encourages cooperation and collaboration. Builds effective teams. Works in partnership with others. Is flexible. Responsive to the needs of others.

**Development:** Maintains up-to-date skills through involvement with professional organizations or continuing education.

**Customer Service**

Maintains the highest level of customer service via courtesy, compassion and positive communication.

Promotes the Mission and Vision of Voyages within the work environment and the community.

Respects dignity and confidentiality by adherence to all applicable policies and procedures.

**Health and Safety**

Works in a manner that promotes safety; wears clothing appropriate to the performance of the job.

Participates in OSHA required training.

Follows universal precautions as appropriate for position; complies with Employee Health requirements for continued employment.

Reports unsafe practices to management.

Knows own role in case of an emergency.

**QUALIFICATIONS**

**Education and Training:** Associates degree in general dietetics that meets approval of the American Dietetic Association (ADA) or experience that may include completion of an accredited food production management course may be substituted for a degree. Crisis management certification per hospital policy and standards required.

**Experience:** 3-5 years of experience coordinating food/environmental services in hospital, hospitality, or academic setting.

**Knowledge, Skills, and Abilities:**

Ability to interpret hospital policies, goals and objectives and communicate them to staff.

Must be able to use hospital policies and procedures in the training and evaluation of staff competence, including the documentation of such training.

Have knowledge of inventory practices.

Understand the requirements of fostering a safe work environment with the proper use of chemicals, per MSDS.

Ability to gather data according to prescribed methods for use in evaluating food service systems.

Ability to determine staffing needs, select personnel, and conduct on-the-job training.

Must be able to develop and maintain programs to meet hospital policies and procedures for safety and infection control.

Excellent communication skills, both written and oral.

**Voyages Behavioral Health** is committed to being the most trusted source for behavioral health services in every community it serves by utilizing experienced and dedicated staff to provide high quality patient care and customer service. As an affiliate of **PAM Health**, our organization has over 44 Long Term Acute Care and Rehabilitation hospitals and 16 Outpatient Clinics currently in operation across the country, proudly offering services including comprehensive wound care, aquatic therapy, ventilator weaning, amputation treatment, pain management and now **Behavioral Health**, inpatient, outpatient, and ECT service lines.

Joining our PAMily allows you to work in a collaborative environment with colleagues and leadership with exposure to a variety of patient care levels. Aside from our competitive pay, generous paid benefit time, and excellent insurance options, you will also have opportunities for professional growth through our Education Advancement Program.

We are excited to learn more about you and hope that you consider joining us on a shared mission to improve the lives of others by being an integral part of