Director- Food & Nutrition Services
Apply NowCompany: St. Mary's Healthcare
Location: Amsterdam, NY 12010
Description:
Job Requisition: REQ3436
Employment Type: Full-Time
Shift: Days
Hours Per Week: 40 hours
Hiring Range : $71,600.00- $98,450.00
The actual compensation for this position will be determined based on experience and other factors permitted by law.
Responsibilities:
Oversees food purchasing, storage, preparation, and service to ensure quality and cost- effectiveness.
Responsible for making sure meals are prepared and delivered efficiently and on schedule.
Conducts regular inspections of kitchen facilities and food service areas, and implements and maintains food safety protocols.
Ensures compliance with all local, state, and federal health and safety regulations.
Collaborates with dietitians and healthcare professionals to meet specific dietary needs of patients.
Monitors patient and staff feedback to improve food quality and service, and responds to and resolves any complaints or issues related to food service in a timely manner.
Conducts routine audits (i.e., test trays, food waste, sanitation, overtime, etc.) to ensure efficient workflows and resource utilization are in place to drive regulatory and budgetary compliance, patient and customer satisfaction and achievement of departmental and organizational goals.
Develops and manages the department's budget, including labor, food (purchasing and production to budgeted volumes), and supply costs, and revenue from retail operations. Monitors expenses and identifies opportunities for cost savings without sacrificing quality.
Stays updated and informed regarding industry trends and incorporates best practices into operations.
Develops and monitors unit staffing patterns to ensure patient safety, quality care, productivity and excellent patient outcomes while meeting applicable standards.
Responsible for providing leadership to personnel.
Interviews and selects qualified applicants for open, budgeted positions within the guidelines set forth in Human Resources polices and procedures.
Provides ongoing feedback to staff concerning their performance, implementing corrective action as needed and per human resource policy. Ensures performance evaluations are thorough, timely and include goal setting for each individual.
Establishes systems for open communication and problem solving, encourages employee involvement in safety and health standards, hazard analysis, and performance improvement initiatives.
Promotes growth and development in self and others. Develops and documents orientation and ongoing training programs for departmental personnel.
Effectively uses KRONOS time and attendance system and other human resource information systems and processes. Effectively interprets and implements Human Resource policies and consults with Human Resources as necessary. Encourages and supports applicable certification of all eligible staff.
Complexity of Work:
Within scope of job, requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment.
Personal Protective Equipment:
Follows Standard Precautions using personal protective equipment as required.
Education:
Bachelor's degree in Business, Dietetics, Food Service Management, or related field. Minimum of five (5) years of food service experience required, preferably in a healthcare setting. Two (2) years of leadership or management experience required.
Certifications / Licensure Food Service Sanitation certification i.e., ServSafe or equivalent, obtained within three (3) months of hire and maintained for duration of employment. Valid NYS Driver's License required
Required Skills & Attributes:
Ability to organize and establish day-to-day priorities while using critical thinking skills in all aspects of the job.
Must be able to multitask while remaining professional, focused, composed and positive.
Excellent customer service skills
Displays integrity, friendliness, and compassion.
Must be able to establish an appropriate and effective rapport with others.
Demonstrates flexibility
Takes initiative
Able to work in a fast-paced environment
Embraces new opportunities to grow both personally and professionally.
Effective critical thinking and problem-solving skills.
Proficient with various Microsoft Office products (Word and Excel).
Strong organizational skills.
Effective interpersonal skills.
Ability to take and follow direction in a positive and appropriate manner.
Ability to work as part of a team and independently. Must be able to demonstrate effective and appropriate written and oral communication skills.
Must be able to speak, read, write and follow instructions in English.
Employment Type: Full-Time
Shift: Days
Hours Per Week: 40 hours
Hiring Range : $71,600.00- $98,450.00
The actual compensation for this position will be determined based on experience and other factors permitted by law.
Responsibilities:
Oversees food purchasing, storage, preparation, and service to ensure quality and cost- effectiveness.
Responsible for making sure meals are prepared and delivered efficiently and on schedule.
Conducts regular inspections of kitchen facilities and food service areas, and implements and maintains food safety protocols.
Ensures compliance with all local, state, and federal health and safety regulations.
Collaborates with dietitians and healthcare professionals to meet specific dietary needs of patients.
Monitors patient and staff feedback to improve food quality and service, and responds to and resolves any complaints or issues related to food service in a timely manner.
Conducts routine audits (i.e., test trays, food waste, sanitation, overtime, etc.) to ensure efficient workflows and resource utilization are in place to drive regulatory and budgetary compliance, patient and customer satisfaction and achievement of departmental and organizational goals.
Develops and manages the department's budget, including labor, food (purchasing and production to budgeted volumes), and supply costs, and revenue from retail operations. Monitors expenses and identifies opportunities for cost savings without sacrificing quality.
Stays updated and informed regarding industry trends and incorporates best practices into operations.
Develops and monitors unit staffing patterns to ensure patient safety, quality care, productivity and excellent patient outcomes while meeting applicable standards.
Responsible for providing leadership to personnel.
Interviews and selects qualified applicants for open, budgeted positions within the guidelines set forth in Human Resources polices and procedures.
Provides ongoing feedback to staff concerning their performance, implementing corrective action as needed and per human resource policy. Ensures performance evaluations are thorough, timely and include goal setting for each individual.
Establishes systems for open communication and problem solving, encourages employee involvement in safety and health standards, hazard analysis, and performance improvement initiatives.
Promotes growth and development in self and others. Develops and documents orientation and ongoing training programs for departmental personnel.
Effectively uses KRONOS time and attendance system and other human resource information systems and processes. Effectively interprets and implements Human Resource policies and consults with Human Resources as necessary. Encourages and supports applicable certification of all eligible staff.
Complexity of Work:
Within scope of job, requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment.
Personal Protective Equipment:
Follows Standard Precautions using personal protective equipment as required.
Education:
Bachelor's degree in Business, Dietetics, Food Service Management, or related field. Minimum of five (5) years of food service experience required, preferably in a healthcare setting. Two (2) years of leadership or management experience required.
Certifications / Licensure Food Service Sanitation certification i.e., ServSafe or equivalent, obtained within three (3) months of hire and maintained for duration of employment. Valid NYS Driver's License required
Required Skills & Attributes:
Ability to organize and establish day-to-day priorities while using critical thinking skills in all aspects of the job.
Must be able to multitask while remaining professional, focused, composed and positive.
Excellent customer service skills
Displays integrity, friendliness, and compassion.
Must be able to establish an appropriate and effective rapport with others.
Demonstrates flexibility
Takes initiative
Able to work in a fast-paced environment
Embraces new opportunities to grow both personally and professionally.
Effective critical thinking and problem-solving skills.
Proficient with various Microsoft Office products (Word and Excel).
Strong organizational skills.
Effective interpersonal skills.
Ability to take and follow direction in a positive and appropriate manner.
Ability to work as part of a team and independently. Must be able to demonstrate effective and appropriate written and oral communication skills.
Must be able to speak, read, write and follow instructions in English.