Food & Nutrition Services Director

OhioHealth•Columbus, OH

About The Position

The Director of Nutrition Services partners with management, hospital staff, and physicians to ensure that Nutrition meets or exceeds service goals measured on the Balanced Scorecard. The director plans, directs, and controls nutrition services and ensures that work complies with applicable codes, regulations, customer expectations, and standards for efficiency and safety. The director continually monitors data, analyzes results, identifies trends, conducts gap analyses, and develops action plans to address gaps and improve service and customer satisfaction. The role establishes, equips, staffs, and manages departments to support hospital needs and objectives; plans short- and long-term objectives based on hospital goals; and develops, implements, and administers departmental policies and procedures in consultation with other hospital departments. The position is a full-time role with authority and delegated responsibility from the hospital's governing body and medical staff for dietary service operations. Responsibilities include daily management of nutrition services; supervision of nutrition managers, supervisors, and staff; implementation of staff training; and maintenance of policies and procedures covering food-handling safety, emergency food supplies, orientation, work assignments, supervision and performance, menu planning, food and supply purchasing, essential records, and the service QAPI program. The director also interviews, hires, trains, evaluates, and, when necessary, disciplines or discharges staff; resolves grievances and schedules work assignments. The role contributes to others' professional growth through feedback, coaching, and support, and performs other duties as assigned.

Requirements

Bachelor's degree required.
A degree plus five to seven years of previous nutrition services experience in a hospital setting.
Ability to resolve complex problems using management principles, theories, concepts, and in-depth, experience-based knowledge.
Communication skills necessary to interpret hospital policies in situations requiring persuasion.
Demonstrated qualifications to manage the service through education, experience, and/or specialized training, appropriate to the scope and complexity of food service operations.
Must be a full-time employee granted authority and delegated responsibility for dietary service operations by the hospital's governing body and medical staff.

Nice To Haves

Ten years of progressive leadership experience.

Responsibilities

Model the organization's mission and values in daily actions, decision-making, and priority setting, while treating others with dignity and respect.
Demonstrate leadership, integrity, accountability, continuous improvement, and recognition of others' achievements.
Demonstrate stewardship through cost-effective decisions and sound business practices.
Deliver compassionate, respectful service and strive to meet community standards for service quality.
Make timely decisions using the best available information, explain decisions, and show flexibility and creativity in finding solutions.
Communicate honestly and directly, listen to understand differing views, and embrace new ideas and change.
Value individual needs and abilities among people served and in the workplace.
Monitor data, analyze results, identify trends, conduct gap analyses, and develop action plans to improve service and customer satisfaction.
Direct others' activities to achieve high performance.
Analyze problems and develop reasoned solutions by validating assumptions, gathering information, and drawing meaningful inferences.
Work effectively within OhioHealth, Mansfield's formal and informal structures.
Support the personal and professional growth of others through feedback, coaching, and support.
Identify critical success factors and implement service improvements with management and staff.
Establish, equip, staff, and manage departments to support hospital needs and objectives.
Plan and develop short- and long-term department objectives based on hospital goals.
Develop, implement, and administer departmental policies and procedures, coordinating with other hospital departments as needed.
Interview, hire, train, and evaluate staff; discipline or discharge staff when necessary; resolve grievances; and schedule work assignments.
Manage nutrition services daily and supervise nutrition managers, supervisors, and staff.
Implement training programs for nutrition staff.
Maintain policies and procedures addressing food-handling safety, emergency food supplies, orientation, work assignments, work supervision, personnel performance, menu planning, food and supply purchasing, essential records, and service QAPI.
Perform other duties as assigned.