Director Food and Nutritional Services

4 weeks ago

Greenville, North Carolina, United States ECU Health Behavioral Health Hospital Full time
Overview

Acadia Healthcare is a leading provider of behavioral healthcare services across the United States. Acadia operates a growing network of 250 plus behavioral healthcare facilities with approximately 11,100 beds in 39 states and Puerto Rico. With more than 23,000 employees serving approximately 75,000 patients daily, Acadia is the largest stand-alone behavioral health company in the U.S.

Acadia Healthcare's purpose is to Lead Care with Light and our mission is to be a world-class organization that sets the standard for excellence in the treatment of mental health and addiction concerns. We strive to maintain our standing as a thought leader in the behavioral healthcare industry, providing treatment that is synonymous with compassion and innovation.

We are looking for our onsite Director of Food & Nutritional Services in Greenville, NC.

Acadia Healthcare and ECU Health Behavioral Health Hospital have partnered to establish a state-of-the-art, two-story, 144-bed behavioral health hospital in Greenville, NC. This new facility will help meet the urgent need for accessible, high-quality psychiatric care in the region, expanding capacity to support patients with diverse mental health needs. Set to open in Summer 2025, the hospital-located just under a mile from ECU Health Medical Center-will offer a full range of inpatient and intensive outpatient services. Additionally, it will host GME and residency programs in psychiatry and internal medicine for ECU Health's Brody School of Medicine, advancing medical education and training in behavioral health. Adults, seniors, children, and adolescents facing acute mental health challenges, including anxiety, depression, bipolar disorder, PTSD, and co-occurring disorders, will have access to specialized treatment and support at this center of excellence.

What would you do in this role?

Responsible for the daily operation of department(s) that prepare and serve food and beverages. Provide operational direction and information needed to determine policies related to nutritional care for person(s) receiving services.

Responsibilities

ESSENTIAL FUNCTIONS:
  • Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
  • Provide orientation, training and evaluation of staff per facility policies and standards.
  • Understand policies and their impact on the daily operation of the department.
  • Ensure menus served are nutritionally adequate and well received.
  • Identify and report to the dietitian any problems in the implementation of the care plan/special diet orders.
  • Responsible for or may assist dietitian with establishing or revising dietary policies and menu.
  • Determine budget requirements for the department and review/approve expenditures.
  • Establish policies and procedures for the department.
  • Observe and analyze work processes to improve efficiency of operations.
  • Check quality and quantity of supplies received and following up on any discrepancies.
  • Check incoming food and supplies for quality, correct amount, correct price and direct the storage of received goods or equipment.
  • Responsible for documentation and cost management.
  • Supervise the use of standardized recipes for food preparation.
  • Plan and assist in prep of special meals for events.
  • Direct and assist with departmental cleaning not performed by housekeeping.
  • Provide direction and supervision to managers or supervisors who are assigned responsibility for assisting in providing food service support for the facility.
OTHER FUNCTIONS:
  • Perform other functions and tasks as assigned.
Qualifications

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:
  • High school diploma or equivalent required.
  • Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
  • Six or more years' experience in food services role with four or more years' experience in a supervisory capacity in food services required.
LICENSES/DESIGNATIONS/CERTIFICATIONS:
  • ServSafe Certification or similar food safety certification, where required by the state and facility.
  • Required completion of the coursework and a passing score on the examination for Certified Dietary Manager or be in the active pursuit of license/certification, where required by the state and facility.
We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual's characteristics protected by applicable state, federal and local laws.

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