Director of Food & Nutrition Services | Full Time | Rochester General Hospital

Rochester Regional Health•Rochester, MN

1d•$75,000 - $105,000•Onsite

About The Position

The Director of Food and Nutritional Services is an exciting key leadership opportunity for an energetic, culinary and entrepreneurial leader who is innovative and provides a fresh approach to food and nutrition in an acute care hospital setting. The Director ensures client, customer service and satisfaction with efficient cost effective management meeting and exceeding expectations. Responsible for all food service related activities including patient care, non-patient care (retail, cafeteria, catering), quality improvement and clinical nutrition.

Requirements

8-10 Years of experience in healthcare or hospitality industry, with at least 5 years at a management level
Strong knowledge of food and catering trends with a focus on quality, production sanitation, food cost controls and presentation
Strong leadership, analytical and communication skills
Financial, budgetary, accounting and computational skills
American National Standards Institute accredited Food Safety Certification. (i.e. ServSafe, NRFSP)

Nice To Haves

Bachelor’s Degree in Culinary Arts, Foods Service Management or Culinary Nutrition preferred.
Previous P&L accountability or contract managed service experience is desirable

Responsibilities

Prepares and implements budgets for labor, expense, and income for all areas of responsibility.
Monitors and works with operational staff towards the outcome of budgets reaching the goals of the individual affiliates and the organization.
Monitors quality of service and products produced by department to assure all customer goals are reached.
Works with operational staff to continually improve quality of product and services.
Coordinates with FNS management of production reaching optimal quality and cost levels.
Administers Human Resources Policies to assure consistent implementation for the Food and Nutrition Services Department.
In collaboration with Patient Care Services and the Clinical Nutrition Manager, utilizes Clinical Staff across the parent organization to effectively provide consistent care and monitoring of clinical outcomes.
Through shared staffs develops Quality Assurance, Education, and Patient Care protocols.
Responsible for purchasing system in liaison to group purchasing organizations for the Food and Nutrition Services Department maintaining all RGHS Food and Nutrition Service contracts, their quality, their consistency, and best cost analysis consistent with policies and procedures of RGHS Materials Management.
Coordinates with affiliate managers and, as appropriate, all outside code enforcement for the New York State Health Department for clinical concerns in both acute and long-term care and Joint Commission as it affects the Food and Nutrition Service Departments.
Administers the policies and procedures of the Food and Nutrition Department as developed by department managers, assuring consistent implementation throughout RGHS.
Manages and implements the Vending Operation for RGH, Hill Haven and Behavioral Health Network reaching goals of consistent service and income.
Develops and implements departmental integrated service plan within the framework of affiliate and RGHS plans.
Develops and secures approval and administers individual capital budget.