Director of Food Services

Title

Director of Food Services 

Category Food Services Description

Position Summary:

The Director of Food Services plans, direct, oversees and manages the food services program provided to patients, employees, and visitors of Sage Memorial Hospital. This includes enduring a high-qualify food services program that meets the special dietary needs of patients, a profitable café’, and ensuring the program and its employees are in compliance with federal, state, and tribal healthcare food and sanitation requirements.

Essential Duties & Responsibilities:

Manage all activities related to the food services program. Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature. Ensure the food services program functions at the highest level by managing, guiding, and evaluating food preparation, cooking, storage, serving of food, and ensuring safety and a high degree of sanitation. Ensure physician ordered diets are prepared and served accurately to patients. Maintain an adequate inventory of food and supplies by ordering food, supplies, and equipment for food preparation and service, and review all deliveries of food for quality, proper amounts, and pricing. Develops, implements, monitors, and evaluates an effective quality performance improvement program, including developing and monitoring Key Performance Indicators (KPI) that are aimed at quality, safety, and nutrition. Develops food service goals, objectives and deliverables that are aligned to the SMH Vision, Mission, and Core Values and are in compliance with and support policies and procedures. Creates and updates department policies and procedures. Recruit, select, train, counsel, and supervise food service staff. Assesses department employees’ training needs to ensure professional growth, upkeep of certifications, and ensures staff’s knowledge of safety and sanitation in food preparation and safe operation of equipment. Participate in interdisciplinary patient care meeting involving nutrition. When requested, assist Physicians, Nurses, and Registered Dietitian in the collection of nutrition information and provide guidance on food service issues. Effectively manage and operate the department’s budget using fiscally responsible practices. Provide excellent customer service and demonstrate a positive attitude. Communicate and function productively on an interdisciplinary team. Provide technical assistance and guidance to department staff and hospital. Leads and participates in menu planning. Ensures compliance with healthcare standards and guidelines that pertain to food service management, and remains in compliance with accrediting agency (CMS, Joint Commission, AZDOH, IHS, etc.) policies and procedures. Develops short and long-range program plans consistent with food service and organizational policies. Coordinates with hospital clinic/departments and external agencies, as required. Manages a profitable cafeteria program. Implements and maintains significant provisions of infection control, food safety and environmental safety practices as required by regulatory agencies. Oversees all areas of kitchen and cafeteria for cleanliness, stocking, and stock rotation. Ensures First-In-First-Out (FIFO) and problem-solves issues involving meal service. Develops, implements, and monitors an equipment management plan that includes equipment replacement, preventive maintenance, and safety of equipment. Monitors and documents all food waste. Monitors Medical Safety Device Act (MSDA) documentation to ensure safe operation of all equipment. Advises, guides, and updates the Chief Operating Officer and executive team on all aspects of the management of the Food Services Program. Performs other duties as required.

Knowledge, Abilities, Skills, and Certifications:

Excellent customer service skills. Knowledge of the principles and procedures of healthcare food services operations and management including production, storage, sanitation, equipment utilization, procurement of supplies, and inventory control. Knowledge of dietetic/medical nutrition in both Inpatient and Outpatient environment to include menu consultation with providers, dieticians, and patients. Experienced in directing and coordination activities in a food services program; including delegating and supervising the work of subordinate personnel; preparing records and reports/ Ability to provide leadership, promote teamwork, work with groups, and manage a diverse environment with a focus on patients and customer service. Ability to prioritize work, organize and manage time effectively. Must have strong communication skills, including verbally, oral expression, and communicate effectively in writing. Ability to develop employee schedules; rotate shifts and assume varied assignments in the kitchen. Knowledge of Point of Sale (POS) and Electronic Health Record software systems. Ability to obtain and maintain a Navajo Nation Food Handler’s Permit, food Protection required for food handling, sanitation, and production activities. Must have positive professional references confirming skills and abilities.

Physical Demands:

While performing the duties of this job, the employee regularly is required to sit; use arms and hands to reach and grasp objects; talk and hear. The employee frequently is required to walk. The employee occasionally is required to stand; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds.

Work Environment:

Work is generally performed in an office with moderate noise level. Extended hours and irregular shifts may be required.

Position Requirements

Minimum Qualifications:

Bachelor’s degree in Nutrition and/or a Registered Dieticians license. 4 years of supervisor experience. Experience in managing a café. Must be able to successfully pass the Employee Health Program requirements and background investigation. Full-Time/Part-Time Full-Time Shift Rotating Position Director of Food Services Close Date Number of Openings 1 Exempt/Non-Exempt Exempt Req Number FOO-23-00002 Open Date 10/18/2023 Location Navajo Health Foundation About the Organization Navajo Health Foundation - Sage Memorial Hospital, Inc. is a private, nonprofit 501(c)(3) corporation. It is the first Native-managed private comprehensive health care system in the country, and has been managed since 1978 by an independent, entirely Navajo Board of Directors.

Sage Memorial Hospital is the only Native American hospital to hold both a license from the Arizona Department of Health Services and Accreditation from The Joint Commission.

The hospital campus is located on private land owned by the Presbyterian Church, within the Navajo Nation Reservation. The organization includes a Critical Access Hospital and outpatient clinic, and an outpatient clinic 28 miles away in Greasewood Springs, AZ. EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.

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