Director of Nutrional Services

Samaritan•Moses Lake, WA

22d

About The Position

This position is responsible for planning, organizing, managing and coordinating the operation of the Nutritional Services Department. Ensures compliance with local, state, federal and DNV regulations governing the handling, preparation and serving of food to patients, employees, and customers. Oversight for catering services. Develops professionals from the selection process, through orientation, and ongoing staff development. Develops departmental staffing plans and schedules, sets and maintains departmental goals, develops and maintains departmental budget, writes policies and procedures. Maintains effective communication between staff and the healthcare organization to facilitate high quality delivery of food and nutrition services. Benchmarks all services provided and conducts surveys and studies to improve all aspects of service and quality. This is a full-time salary exempt position.

Requirements

Bachelor’s degree in food service management, dietetics, nutrition or related business field required. Degree from a recognized culinary institution is highly desirable.
Two (2) years’ experience in a managerial position.
Five (5) to seven (7) years’ experience in nutritional services or food services industry with emphasis on acute care and/or same experience with an environmental services background.
Current Washington State Food Handler’s permit.
Certified Food Protection Manager recognized by Washington DOH.
Computer skills (Word, Excel) prior inventory system experience a plus.
Demonstrates competency on equipment listed on department specific checklist.
Excellent verbal and written communication skills.
Critical thinking skills: Seeks resources for direction, when necessary. Performs independent problem solving. Decision-making is logical and deliberate.
Performs actions that demonstrate accountability. Exercises safe judgment in decision-making. Practices within legal and ethical guidelines.
Demonstrates competency in ability to care for customers/patients across the age continuum.
Ensures no injuries to self or others by following safe work practices and policies. This includes, but is not limited to: security and safety, understanding of MSDS, equipment, infection control, fire, disaster, safe lifting and body mechanics. Ensures self-compliance with organization policies and procedures as well as labor agreements.
Ensures the interface with team members and other support groups is conducted in a courteous and efficient manner conducive with the organization’s values.
Conducts self in a professional manner and ensures personal appearance meets the standards necessary to perform the job function while representing the organization.
Ensures that additional accountabilities, as may be required by management, be handled in a manner necessary to meet organizational standards.

Nice To Haves

Master’s degree preferred
Prior experience with DOH, DNV or TJC compliance surveys preferred.
Culinary Training: Extensive culinary training from a recognized culinary institution is highly desirable.
Certified Executive Chef (CEC) or Certified Dietary Manager (CDM) is a strong plus.

Responsibilities

Planning, organizing, managing and coordinating the operation of the Nutritional Services Department.
Ensuring compliance with local, state, federal and DNV regulations governing the handling, preparation and serving of food to patients, employees, and customers.
Oversight for catering services.
Developing professionals from the selection process, through orientation, and ongoing staff development.
Developing departmental staffing plans and schedules
Setting and maintaining departmental goals
Developing and maintaining departmental budget
Writing policies and procedures.
Maintaining effective communication between staff and the healthcare organization to facilitate high quality delivery of food and nutrition services.
Benchmarking all services provided and conducts surveys and studies to improve all aspects of service and quality.