Director Food Nutrition Services

Overview:
CHI St. Joseph Health – College Station/Bryan TX Since 1936 CHI St. Joseph Health has been caring for the communities in Bryan College Station Brenham Hearne Navasota Caldwell Madisonville and Bellville. With the area’s only Level II Trauma Center the first Joint Commission certified Primary Stroke Center and the first accredited Chest Pain Center in the Brazos Valley; CHI St. Joseph Health is a leader in critical care and the largest provider of cardiovascular care in the region. As an integrated healthcare system CHI St. Joseph Health includes a comprehensive network of over 100 employed providers including primary care physicians specialists and advanced practice clinicians. The network includes more than 20 ambulatory clinics featuring primary care a freestanding Emergency Room Express Clinics and imaging and diagnostic services.

 

The Director of Nutrition Services plans, administers and directs all location activities related to food service including financial accountability, compliance with standards established by the CommonSpirit Health and regulatory agencies. Leads food and nutrition services departments. Establishes and maintains effective working relationships with other departments to provide a unified food and nutrition (dietary) service experience for patients, residents, visitors and employees. Has authority and delegated responsibility including, the daily management of the food services, implementing training programs for dietary staff and assuring that established policies and procedures are maintained.

 

To be successfull in this role, the individual should have 5+ yrs Dietary management experience, culinary experience,  Certified as an RDN/CDM, and Certified as a ServSafe© Food Protection Manager from American National Standards Institute.

 

Responsibilities:
Responsibilities 

 

Plans, administers and directs all location activities related to food service including financial accountability, compliance with standards established by the CommonSpirit Health and regulatory agencies. 

Leads food and nutrition services departments. 

Establishes and maintains effective working relationships with other departments to provide a unified food and nutrition (dietary) service experience for patients, residents, visitors and employees. Has authority and delegated responsibility including, the daily management of the food services, implementing training programs for dietary staff and assuring that established policies and procedures are maintained. 

Responsible for the daily management of all food and nutrition (dietary) services. 

Plans, directs, coordinates and controls resources of the Food and Nutrition Services Department to provide food service for customers, employees and patients.

Prepares the budget and assists in the development of short -term and long-term financial and operational plans for the department. 

Establishes and maintains regulatory compliance with food and nutrition services and policies and procedures to address safe practices for food handling, emergency food supplies, menu planning, purchasing and storage of food and supplies. 

Manages department human resources to ensure effective employee orientation, training and development, supervision of work, personnel performance, wage/benefit administration and compliance with established labor regulations and hospital or CommonSpirit Health human resources policies and procedures. 

Monitors the performance of the department through assessment and analysis of customer/patient satisfaction systems, quality and nutritional assessments, inspections, and financial reports. Completes QAPI assessment reports and corrective actions in collaboration with the hospital QAPI department. 

Promptly addresses customer complaints, and conducts service recovery where possible. Conducts rounding with patients and staff. 

Maintains log of of patient and staff feedback which is considered in continuous improvement. 

Participates in hospital committees as indicated by the department policies and standard operating procedures. 

 

Additional Responsibilites 

 

Sharing authority and responsibility with others to move decision making and accountability downward through the organization enabling individuals to stretch their capabilities and accomplish the business unit’s strategic priorities.

Manages collaboratively and coaches others to achieve optimal performance; delegates effectively; praises/rewards contributions; defines clear roles and responsibilities; sets goals and leads initiatives; adjusts plans as necessary. 

Ensuring that the patient/customer perspective is a driving force behind our actions and business decisions; crafting and implementing service practices that meet patients'/customers' and own organization’s needs. (Focus also   includes internal and external customers.) 

Interacting with others in a way that gives them confidence in one’s intentions and those of the organization. 

Keeping the organization’s mission, vision and values at the forefront of associate decision making and action. 

Demonstrates breadth and/or depth of professional/technical skills and capabilities required for position; shares knowledge; sets or contributes to the Company’s direction within area of expertise. 

Identifying opportunities and taking action to build strategic relationships between one’s area and other areas, teams, department, units or organizations to help achieve business goals. Resolves issues and problems, and makes a significant contribution to team efforts. 

Understanding of how to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level; ability to apply this understanding appropriately to diverse situations. 

Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements. 

Knowledge of supplier selection and evaluation standards, processes and methods; ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners. 

Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals. 

Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget. 

Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets. 

Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection

Qualifications:
Required Experience:

Minimum three (3) years hospital nutrition management experience. 

 

Required Education: 

Bachelor's degree in Nutrition, Dietetics or related field. 

 

Required Licensure: 

Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist.

Current certification as a ServSafe© Food Protection Manager from American National Standards Institute.

Current (within the past 12 months) ServSafe© Allergen Certification. 

 

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