Director Of Food & Nutrition Services - Fulltime - Days - Detroit

Clinical/Allied Health

Directs the operational, financial, and personnel activities of the Department of Food and Nutrition Services. Develops and monitors budgets, quality programs, staffing levels, goals, objectives and policies of the Food and Nutrition Services department.

Principle Duties and Responsibilities:

• Promote and model teamwork.

• Rely on data to make decisions.

• Empower the department staff.

• Maintain excellence in guest service satisfaction scores.

• Coordinate organizational change that impacts outcomes at the system level.

• Plan, organize and direct departmental activities in accordance with regulatory and accrediting organizations.

• Hire, train, direct, evaluate and when necessary, discipline or discharge departmental employees.

• Develop operating, personnel, and capital equipment budgets; monitor departmental performance to established budgetary goals.

• Develop short-term and long-term strategic departmental goals and objectives and monitor achievement.

• Authorize personnel actions and purchase of departmental equipment and supplies.

• Ensure compliance with standards established by accrediting and regulatory agencies.

• Direct, develop, implement and evaluate departmental quality improvement programs.

• Enforce state and local health and sanitation standards by regularly inspecting work, storage and serving areas for cleanliness, proper room temperatures and stock rotation procedures; ensure compliance with accreditation requirements from all other outside agencies.

• Develop operating systems in food service production to enhance efficiency, increase productivity, maintain health and sanitation standards, and improve customer satisfaction.

• Establish specifications, standards and price ranges for food and supplies purchased.

• Direct the preparation and review of departmental records, special reports and analyses pertaining to nutritional care, food, and labor costs, etc., to maintain statistics on department operations.

• Oversee the inventory and storage of food and supplies to ensure adequate stock for planned menus and proper stock rotation.

• Participate on various Hospital and corporate committees to represent the department, Hospital, and System.

• Performs other related duties as assigned.

Supervision Exercised:

Administrative and functional supervision is exercised over designated supervisory professional, secretarial, clerical, and service support staff.

Personal Interaction:

• Contacts are made with department managers to coordinate and request services; the general public (e.g., vendors) to discuss supplies and inventory needs.

• Contacts are made with employees to discuss special requests; physicians to discuss nutritional care concerns and catering medical staff functions.

• Contacts are made with administrative staff to review department activities; patients/families regarding services provided.

Education/Experience Required:

• Bachelor's Degree Food Service Management or related field required.
• Five years or more of progressively responsible experience in food management and supervision is necessary.

Certifications/Licensures Required:

• Servsafe Food Protection Manager Certification is required.