Sampson Regional Medical Center
Director, Food and Nutrition Services
Sampson Regional Medical Center, Clinton, North Carolina, United States, 28328
Job Description
Job Description
Sampson Regional Medical Center
is seeking a Director for Food & Nutrition Services.
Description: The Director of Food & Nutrition Services plans, directs, facilitates, and coordinates activities involved with providing food and nutritional services. The Director maintains optimal service levels and relations to and with patients, visitors, staff and physicians. The Director oversees the procurement of food, supplies and staff to produce and distribute quality services for the following activities: patient food, nutritional service, café service, and catering services. The Director is responsible for the department budget, inventory management, strategic planning and management of the department. Must handle and oversee the handling of cash and maintain the proper handling of these assets in an ethical manner. Maintains compliance with all requirements of Federal, State and local regulations and guidelines. Essential Functions:
Completes performance evaluations of employees of the Food & Nutrition department. Conducts monthly department meetings and ensures huddles are completed for each shift. Creates departmental goals per hospital policy. Coordinates all departmental policy and procedure formulation, approval, implementation, and adherence. Cross-trains appropriate hourly employees to cover various schedules to increase department flexibility. Inspects, validates competency, orients, trains, supervises, interviews, hires, counsels, and disciplines staff, supervisors and clinical personnel involved in the operation of the Food & Nutrition Services. Maintains compliance will all regulatory agencies. Manages the department inventory system to include purchasing inventory and supplies in a professional cost conscientious manner while maintaining safety and high quality. Oversees, measures, and evaluates maintenance of high-quality service processes including but not limited to: customer satisfaction, budget planning and adherence to cost and sales budgets, labor and departmental productivity, sanitation and regulatory compliance, and clinical performance. Participates on committees and safety programs of the hospital to include the Physical Environment committee, Process Improvement Council and other hospital committees. Performs quality inspections in all areas of the department on a routine and scheduled basis. Professionally maintains personal working habits including superior attendance, punctuality, professional appearance, attitude and self-development in accordance with the specific performance standards and oversees the performance standards for departmental staff. Provides leadership and direction for staff development. Strives consistently to meet SRMC customer satisfaction goals by overseeing the Food and Nutrional Services activities involved to provide excellent customer service. Trains employees on proper cleaning procedures according to departmental policy. Perform other tasks as required.
Requirements: Bachelor's degree or equivalent experience. Culinary degree a plus. Five years of operation experience at a manager level. Food & Nutrition Services hospital experience preferred. Requires excellent verbal and written communication skills to tactfully communicate with staff, customers, and hospital personnel. Requires the ability to use initiative, good judgement, and creativity in fulfilling responsibilities.
Hours: Department is open from 5:00am - 7:00pm, Saturday - Friday. Primary work hours are Monday - Friday. May be required to work other days and hours for the effective operation of the department.
Your Health, Our Passion!
Job Description
Sampson Regional Medical Center
is seeking a Director for Food & Nutrition Services.
Description: The Director of Food & Nutrition Services plans, directs, facilitates, and coordinates activities involved with providing food and nutritional services. The Director maintains optimal service levels and relations to and with patients, visitors, staff and physicians. The Director oversees the procurement of food, supplies and staff to produce and distribute quality services for the following activities: patient food, nutritional service, café service, and catering services. The Director is responsible for the department budget, inventory management, strategic planning and management of the department. Must handle and oversee the handling of cash and maintain the proper handling of these assets in an ethical manner. Maintains compliance with all requirements of Federal, State and local regulations and guidelines. Essential Functions:
Completes performance evaluations of employees of the Food & Nutrition department. Conducts monthly department meetings and ensures huddles are completed for each shift. Creates departmental goals per hospital policy. Coordinates all departmental policy and procedure formulation, approval, implementation, and adherence. Cross-trains appropriate hourly employees to cover various schedules to increase department flexibility. Inspects, validates competency, orients, trains, supervises, interviews, hires, counsels, and disciplines staff, supervisors and clinical personnel involved in the operation of the Food & Nutrition Services. Maintains compliance will all regulatory agencies. Manages the department inventory system to include purchasing inventory and supplies in a professional cost conscientious manner while maintaining safety and high quality. Oversees, measures, and evaluates maintenance of high-quality service processes including but not limited to: customer satisfaction, budget planning and adherence to cost and sales budgets, labor and departmental productivity, sanitation and regulatory compliance, and clinical performance. Participates on committees and safety programs of the hospital to include the Physical Environment committee, Process Improvement Council and other hospital committees. Performs quality inspections in all areas of the department on a routine and scheduled basis. Professionally maintains personal working habits including superior attendance, punctuality, professional appearance, attitude and self-development in accordance with the specific performance standards and oversees the performance standards for departmental staff. Provides leadership and direction for staff development. Strives consistently to meet SRMC customer satisfaction goals by overseeing the Food and Nutrional Services activities involved to provide excellent customer service. Trains employees on proper cleaning procedures according to departmental policy. Perform other tasks as required.
Requirements: Bachelor's degree or equivalent experience. Culinary degree a plus. Five years of operation experience at a manager level. Food & Nutrition Services hospital experience preferred. Requires excellent verbal and written communication skills to tactfully communicate with staff, customers, and hospital personnel. Requires the ability to use initiative, good judgement, and creativity in fulfilling responsibilities.
Hours: Department is open from 5:00am - 7:00pm, Saturday - Friday. Primary work hours are Monday - Friday. May be required to work other days and hours for the effective operation of the department.
Your Health, Our Passion!