Nutrition Services Director LLH C

Riverside Hospital•Smithfield, VA

12d•Onsite

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 establishes policies and procedures for safe food service and a safe work environment. This role manages financial resources and leads, engages, and trains a diverse team to support employees in fulfilling position requirements and reaching their potential. The director oversees regulatory compliance, kitchen safety audits, staffing, employee performance, department workflows, task assignments, supervision, and training. The role manages payroll processes, annual operating budgets, monthly budget monitoring, labor resources, food and supply recharges, and financial benchmarking. It also supports continuous improvement in personalized resident and customer care, reviews menus with registered dietitians, ensures meal selections meet residents’ diet orders and allergy restrictions, and rounds with residents to improve their dining experience. The director identifies needs for programs, equipment, and systems; maintains a capital replacement plan; oversees department information systems and downtime procedures; and ensures continuity of meal and food services during downtime or emergencies. The role also safeguards protected health information and ensures resident allergy information is reconciled.

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 is required.
Three to four years of food service or hospitality management leadership experience.
Virginia State ANSI-approved Allergen Awareness 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 a senior dining or 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 established kitchen safety audits to assess compliance with regulatory requirements.
Manage human resources to support employee and organizational performance, including staffing, orientation, competencies, workflows, work assignments, supervision, and training.
Maintain adequate staffing and ensure team members follow guest service protocols when serving residents in dining rooms.
Lead team huddles and coordinate payroll activities, including time verification, sign-off, and payroll inquiries.
Develop annual operating budgets based on volume, goals, and past performance; plan expense adjustments; monitor monthly performance; and justify budget variances.
Review labor-hour resources annually and evaluate them regularly to meet service and quality goals.
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, and meet or exceed productivity and benchmark standards.
Continuously improve the delivery and outcomes of personalized resident and customer care in accordance with patient safety standards, standards of excellence, and the Riverside Code of Conduct.
Review resident menus with system and facility registered dietitians to ensure meals meet nutritional needs and diet-order goals.
Ensure residents can select appealing menu items consistent with their diet orders and allergy restrictions, and frequently round with residents to enhance their dining experience.
Identify needs for new programs, equipment, or systems and incorporate them into the strategic plan.
Establish and update a capital replacement plan to maintain, replace, or purchase equipment on time.
Ensure proper use of department information systems and development or updating of approved downtime procedures.
Ensure downtime procedures support continuity of resident meals and essential food services under the organization’s emergency plan, protect HIPAA-related information, and reconcile resident allergy information.