Director Food and Nutrition Services

About the position

The Director of Food and Nutrition Services at Gulf Coast Medical Center is responsible for organizing daily operations of the department. This includes planning, managing, and coordinating activities and resource allocations for patients, staff, physicians, volunteers, and visitor food services. The Director directs the activities of catering services, including Physicians' Lounges and hospital operations, ensuring compliance with all regulatory agency standards for food safety, department-wide sanitation, and safety. The role involves implementing strategies for increasing patient/customer satisfaction while monitoring budgetary guidelines, quality indicators, and employee morale. Collaboration with the Cohort Directors is essential to ensure successful outcomes for advanced production, patient services, retail, and clinical nutrition. The Director also monitors cost accounting processes to ensure accurate fiscal accountability and identifies and leads cost reduction opportunities.

Responsibilities

• Organizes daily operations of the department.
• Plans, manages, and coordinates activities and resource allocations for food services.
• Directs catering services and hospital operations.
• Ensures compliance with food safety and sanitation standards.
• Implements strategies for increasing patient/customer satisfaction.
• Monitors budgetary guidelines and quality indicators.
• Collaborates with Cohort Directors for successful outcomes.
• Monitors cost accounting processes for fiscal accountability.
• Identifies and leads cost reduction opportunities.
• Develops cohesive leadership and employee teams.
• Promotes teamwork and collaborates with stakeholders.
• Evaluates employee performance and follows performance management guidelines.
• Establishes and manages departmental budgets.

Requirements

• Bachelor's degree required or an equivalent combination of education and experience.
• High school diploma or equivalent required.
• Five years of progressive foodservice management/supervisory experience in a hospital or high-volume food production operation.
• Food Manager Certification from a Florida Department of Health-approved provider required within 90 days of job entry.
• Proficient in Microsoft Office applications, electronic medical records, timekeeping, healthcare financial systems, and foodservice systems.
• Strong administrative, management, and leadership skills.
• Excellent verbal and written communication skills.
• Ability to perform two to three hours of continuous physical activity, including standing and walking.

Benefits

• Full-time employment
• Competitive pay rate of $42.09 - $56.83 per hour