ASSOCIATE DIRECTOR I

Compass Group•Rochester, MN

1d•Onsite

About The Position

Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services. This leadership position assists the successful operation of Food & Nutrition Services in an Acute Care Hospital. The Associate Director of Food and Nutritional Services will assist in the responsibility for all foodservice-related activities within the Retail/Cafeteria space; quality improvement, sanitation, infection control and all hospital-related activities. This is an exciting opportunity for an energetic entrepreneurial manager who is constantly seeking a better way to conduct business.

Requirements

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus three (3) years of directly related experience
Certified Dietary Manager certificate or Registered Dietitian
Minimum of one (1) to three (3) years of hospital or adult home/care experience depending upon formal degree or training
Three (3) to five (5) years of direct foodservice operational management experience with inventory and purchasing knowledge and control
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Strong supervisory, leadership, management and coaching skills
Strong communication skills both written and verbal
Excellent financial, budgetary, accounting and computational skills
Proficient computer skills required to be successful
ServSafe® Certified

Nice To Haves

Previous P&L accountability or contract-managed service experience is desirable

Responsibilities

Assists to ensure client, customer satisfaction and efficient cost effective management.
Directs and conducts safety, sanitation, and maintenance programs.
Maintains excellent relationships with patients and the Client, as well as other departments within the Hospital.
Promotes the professional growth and development of their team.
Assists in fostering strong inter-departmental relations and integrates the food-service department with the facility plan of operations.