DIRECTOR OF DIETARY SERVICES-FT-DAYS

UHS•Enid, OK

About The Position

The Director of Dietary Services is responsible for the overall development, management, and performance of the Food Service Department in accordance with the institution’s policies and philosophies, The Joint Commission (TJC), and other accrediting bodies. The role plans, coordinates, and administers departmental programs and oversees food production for patient, cafeteria, and catering services, as well as nutrition care programs in inpatient and outpatient settings. Work is performed in accordance with the mission, vision, and values of St. Mary’s Regional Medical Center. The director ensures appropriate staffing and productivity monitoring; promotes a safe environment through compliance with OSHA, infection control, and environment-of-care requirements; and oversees timely hiring, employee evaluations, education, competency development, and engagement. The position holds staff accountable, supports collaboration with corporate and facility leaders, monitors financial performance and cost reductions, and develops operating and capital budgets.

Requirements

Bachelor’s degree in human nutrition, food and nutrition, dietetics, or food systems management, or equivalent, from an accredited college or university.
Registered Dietitian (RD) credential required.
Licensed Dietitian (LD) credential in good standing with the state of Oklahoma required.
Three to five years of related experience required.
Strong communication and organizational skills required.
Healthcare Nutritional Service Management skills required.

Responsibilities

Assess and provide appropriate Dietary staffing based on service demand, using tools to measure, track, monitor, and report productivity.
Ensure employee safety and compliance with OSHA, infection control, and environment-of-care requirements; provide staff training.
Comply with hiring procedures and ensure interviews are completed in a timely manner.
Provide timely 90-day evaluations for new hires, intermittent performance feedback, and annual performance evaluations.
Assess staff educational needs and develop structures and processes to improve employee knowledge, skills, and abilities.
Promote employee satisfaction, communicate departmental successes, and recognize and reward staff.
Hold self and others accountable for actions and outcomes; facilitate sharing of ideas and strategies to achieve departmental and facility targets.
Collaborate with corporate and facility leaders to complete initiatives.
Monitor financial performance and cost reductions for areas of responsibility.
Develop the department’s operating and capital budgets.
Oversee food production for patient, cafeteria, and catering services and nutrition care programs in inpatient and outpatient settings.