Director of Dietary

Roosevelt General Hospital•Portales, NM

About The Position

The Director of Dietary Services is responsible for directing RGH’s sustaining of the highest quality food service and nutritional care for customers consisting of patients, guests and employees. The primary goal of the department is to provide nutritious, high quality dining experiences for the people served patient meals, and in RGH’s Café, and when catering in-house.. The Director will lead by example and embody the hospital’s mission, vision and values; administer, plan and oversee all activities of food hospitality and nutrition; maintain patient, guest and customer service relations with an acute focus balancing culinary integrity, hospitality, retail and financial results, while safeguarding each customer experiences the highest level of personalized service.

Requirements

Must have a minimum of three years’ experience in managing food services or hospitality, healthcare setting preferred
Must have ServSafe Food Handler and ServSafe Manager certifications or ability to obtain with ninety (90) days of employment
Basic computer proficiency, and working knowledge of Microsoft Office software
Ability to utilize technology for procurement, budgets and scheduling
Extensive knowledge of food hospitality and nutritional services; knowledge of healthcare food service preferred
Strong organizational and interpersonal skills
Well-developed written and verbal communication skills necessary
Ability to determine appropriate course of action in more complex situations
Ability to work independently, exercise creativity, be attentive to detail and maintain a positive attitude
Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work
Ability to maintain confidentiality of all medical, financial and legal information
Ability to complete work assignments accurately and in a timely manner
Ability to communicate effectively, both orally and in writing
Ability to handle difficult situations involving patients, physicians or others in a professional manner

Nice To Haves

Bachelor’s degree in related field preferred
Registered Dietician (RD), Licensed Dietician (LD), or Certified Dietary Manager (CDM) preferred

Responsibilities

Promote the mission, vision and values of the organization and exemplify them through nutrition and food hospitality
Work to ensure all patients, families and hospital visitors are greeted with a positive, cheerful attitude by Dietary staff
Direct the supervision of food production, consistently ensuring standardized recipes and production sheets, checking of food for flavor and temperature and appearance for patient meals, RGH’s Café, and in-house catering done by Dietary
Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time
Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for therapeutic diets and control food costs
Supervise personalized dietary assessments conducted by Nutritional Service Ambassadors, ensure appropriate daily menu preparations for each patient
Plan menus, purchase food and assign duties for special functions such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions
Develop Dietary Services team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service
Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff
Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; show responsibility for own professional practice and ongoing education
Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of nutritional food service done for patient meals, RGH’s Café location, and in-house catered events
Evaluate personnel on a regular basis according to prescribed guidelines; terminate under-performing personnel according to standard procedure, as required
Maintain monthly inventory controls
Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies
Frequently inspect all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed
Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and record-keeping and compiling of reports
Review department performance and institute changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements and promote more efficient operation of the department
Perform other duties as assigned
Adhere to dress code; neat and clean appearance.
Complete annual education requirements.
Maintain patient confidentiality at all times.
Report to work on time and as scheduled.
Wear identification while on duty.
Maintain regulatory requirements, including all state, federal and local regulations.
Represent the organization in a positive and professional manner at all times.
Comply with all organizational policies and standards regarding ethical business practices.
Communicate the mission, vision and values of the organization.
Participate in performance improvement and continuous quality improvement activities.
Facilitate regular department staff meetings and in-services.
Attend RGH leadership meetings, participate in committees as requested.