Nutrition Services Director LLH C

Riverside Health System•Smithfield, VA

14d•$64,200 - $88,275

About The Position

The Nutrition Services Director organizes, directs, and coordinates the team to meet residents’ nutritional and cultural needs and provide safe, quality food services to all customers. The director ensures compliance with regulatory standards and that policies and procedures support safe food handling and a safe work environment. The role manages financial resources and leads, engages, and trains a diverse team so employees can meet role requirements and work toward their full potential. The director oversees regulatory compliance, staffing, employee performance and training, payroll coordination, budgeting, expense monitoring, and financial benchmarking. The position works with registered dietitians on resident menus, diet orders, and allergy restrictions, and supports personalized dining experiences through resident rounding. The director also plans for programs, systems, and capital equipment, and ensures information systems and downtime procedures support continuity of meal and food services, emergency readiness, protection of HIPAA-related information, and resident allergy reconciliation.

Requirements

Bachelor’s degree in Dietetics, Culinary Arts, Food Services, Hospitality Service, or a related field; alternatively, six years of food service or hospitality management in a healthcare environment.
Three to four years of food service or hospitality management leadership experience.
Virginia State ANSI-approved Allergen Awareness certificate program certification within 180 days of hire.
Virginia State ANSI-approved Food Protection Manager certification within 180 days of hire.

Nice To Haves

Master’s degree in Dietetics, Culinary Arts, Food Services, Hospitality Service, or a related field.
Five to six years of director- or manager-level experience in senior dining or a hospital environment.
Certified Dietary Manager Certified Food Protection Manager (CDM CFPP) credential from the Association of Nutrition & Foodservice Professionals (ANFP).

Responsibilities

Ensure the facility and department comply with applicable regulatory statutes, standards of care, job performance standards, and competency standards; complete kitchen safety audits.
Manage human resources to support employee and organizational performance, including maintaining adequate staffing.
Ensure consistent use of RHS System and Food & Nutrition Services orientations and competencies; develop workflow processes; assign work; supervise, staff, and train direct reports.
Ensure the team follows guest service protocols when serving residents in dining rooms and lead team huddles to maintain communication.
Coordinate payroll functions, including time verification, sign-off, and payroll inquiries, to minimize payroll adjustments.
Develop annual operating budgets based on volume, goals, and past performance; plan expense adjustments; monitor monthly budget performance and justify discrepancies.
Review labor-hour resources annually and evaluate them regularly to meet service and quality objectives.
Complete recharges for food and supplies provided to other departments or outside entities when not intended for resident care.
Participate in financial benchmarking, including cost per resident day and cost per meal; meet or exceed productivity standards and benchmarks with comparable institutions.
Continuously improve comprehensive, quality, personalized resident and customer care in an economical manner and in accordance with patient safety standards, standards of excellence, and the Riverside Code of Conduct.
Review resident menus on an ongoing basis with System and facility registered dietitians to ensure meals meet nutritional needs and goals specified by diet orders.
Ensure residents can select appealing menu items consistent with their diet orders and allergy restrictions; round on residents to enhance their dining experience.
Identify needs for new programs, equipment, or systems and incorporate them into the strategic plan.
Establish and adjust a capital replacement plan to maintain, replace, or purchase capital equipment in a timely manner.
Ensure proper use of departmental information systems and development or updating of approved downtime procedures.
Ensure downtime procedures support continuity of resident meal service and essential food services under the organization's emergency plan, protection of HIPAA-related information, and resident allergy reconciliation.