!!!$10,000.00 SIGN-ON BONUS!!! Director of Food and Nutrition Services

Aramark•Salinas, CA

13d•$135,000 - $185,000•Onsite

About The Position

Aramark Healthcare+ is seeking a Director of Food and Nutrition to join their team at Salinas Valley Medical Center in Salinas, CA. The Director of Food and Nutrition will lead a team of seven and will be responsible for developing and executing dining solutions to meet customer needs and tastes. The Director will oversee and manage dining operations where customers order prepared foods from a menu.

Requirements

Minimum of 3–5 years of progressive managerial experience
Acute healthcare food service experience required
Certified Dietary Manager (CDM) certification or Registered Dietitian (RD) credential required
Demonstrated ability to develop and maintain strong client and customer relationships that support positive, mutually beneficial business outcomes
Proven ability to deliver exceptional customer service in alignment with Aramark’s service excellence standards
Strong interpersonal skills with the ability to collaborate effectively with interdisciplinary departments to ensure a seamless, high-quality food service experience for all customers
Ability to stand and be mobile for extended periods of time in a fast-paced operational environment

Nice To Haves

Bachelor’s degree preferred equivalent experience

Responsibilities

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
Ensure food services appropriately connect to the Executional Framework
Coach employees by creating a shared understanding of what needs to be achieved and how to execute
Reward and recognize employees
Ensure safety and sanitation standards in all operations
Identify client needs and effectively communicate operational progress
Adopt Aramark processes and systems
Build revenue and manage budget, including cost controls related to food, beverage and labor
Ensure the completion and maintenance of P&L statements
Achieve food and labor targets
Manage resources to ensure quality and cost control within budgetary guidelines
Implement and maintain the Aramark agenda for labor and food initiatives
Create value through efficient operations, appropriate cost controls and profit management
Ensure full compliance with Operational Excellence fundamentals, including food and labor
Direct and oversee operations related to production, distribution and food service
Maintain a safe and healthy environment for clients, customers and employees
Comply with all applicable policies, rules and regulations, including but not limited to safety, health, wage and hour requirements
Establish and maintain systems and procedures for ordering, receiving, storing, preparing and serving food-related products, including menu planning and development
Develop operational component forecasts, explain variances, and manage component accounting functions
Ensure sanitation and safety requirements are met in all assigned areas
Coordinate and supervise unit personnel related to production, merchandising, quality, cost control, labor management and employee training
Recruit, hire, develop and retain frontline team members
Conduct periodic inventories
Maintain records to comply with Aramark, government and accrediting agency standards
Interact with client management and maintain effective client and customer relationships at all organizational levels
Participate in the sales process and contract negotiations as applicable
Identify opportunities to implement new products and services that support sales growth and client retention
Manage front-of-house dining operations, including cafeteria and residential dining facilities
Develop and implement food service plans aligned with the client’s mission and vision, including sustainable practices