Coffee Regional Medical Center

Director Food Services

POSITION SUMMARY

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Departments managed/supervised.

o Food Services

• The Director of Food and Nutrition Services is directly responsible for the overall operation of the dining service department in an acute care hospital. The Director Operates the department in accordance with the approved budget, while providing the maximum value for dollars spent. The Director is responsible for ensuring the food offered to the patients, guests and employees of the hospital is of superior quality. He/she directs and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with patients, guests, and leadership, as well as other departments within the community. The Director is also responsible for promoting the professional growth and development of their entire team and is responsible for supervising the Clinical Dietician function. In addition, fostering strong inter-departmental relations and integrating the dining service department with the facility plan of operations is critical.

OVERVIEW

• The evaluation is to assure individual performance, departmental goals and organizational goals are aligned. It is designed to support communication between the manager and the employee. Employee perception of their own performance is very important. To maximize the benefit of this process, both the manager and the employee participate in the evaluation process.

QUALIFICATIONS

A. Position standards

• Excellent customer service skills.

• Reads and understands the English language.

• Ability to think critically and analytically with little or no supervision.

• Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes.

• Ability to process information and prioritize.

• Possesses exceptional verbal and written communication skills.

• Possesses independent work habits, is self-reliant and self-directed.

• Ability to learn, adapt, and change as required by the job functions.

• Ability to maintain absolute confidentiality of material and information accessed and reviewed.

• Basic computer literacy

• Ability to move freely, reach, bend, and complete light lifting.

• Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines.

• Ability to maintain attendance to meet standard job practices.

• Serves as a role model to staff throughout the organization.

B. Education

• B.S. Degree in Food Services Technology/Management or related field; or,

• A.A. degree plus two years of directly related experience; or,

• Five years of leadership experience in a food service-related field

C. Licensure

• ServSafe® certified

• Certified Dietary Manager certificate highly desirable

D. Experience

• Direct food service operational management experience in an acute care hospital with inventory and purchasing knowledge and control.

E. Interpersonal skills

• Excellent customer services skills and experiences required.

F. Essential technical/motor skills

G. Essential physical requirements

• Sedentary: Exert up to 10 lb. of force occasionally and/or a minute amount frequently - >75%

• Light: Exert up to 20 lb. of force occasionally and/or up to 10 lb. of force frequently - 1-24%

H. Essential mental requirements

I. Essential sensory requirements

J. Other

• Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

• Experience with P&L accountability required.

K. Equipment used.

OTHER QUALIFICATIONS

A. Exposure to hazards (body fluid exposure level)

• Level III

B. Age of Patient Populations Served

• No patient contact - none

JOB SPECIFIC DUTIES AND PERFORMANCE STANDARDS

• Below are those tasks, duties, and responsibilities that comprise the means of accomplishing the position’s purpose and objectives. These are critical or fundamental to the performance of the position. They are the major functions for which the person in the position is held accountable. Following are the essential functions of the position, along with the corresponding performance standards.

• Manages human resources to ensure quality services and promotes positive employee relationships as evidenced by:

o Consistently and fairly implements HR policies.

o Follows progressive disciplinary action process, or oversees subordinates in doing so, in order to maintain productivity and performance standards.

o Provides supporting investigatory documentation to validate final outcomes.

o Collaborates with HR on the recruitment and selection of qualified employment candidates, following all policies, guidelines, and applicable laws.

o Develops performance goals/objectives with each staff member to promote maximum productivity, proficiency, and professional growth, as evidenced by written goals on performance appraisals.

o Effectively communicates departmental, organizational, and industrial information to staff.

o Employee performance appraisals are completed thoroughly and submitted on time

o Maintains effective and appropriate staffing by monitoring employee turnover, overtime and absenteeism.

o Is recognized as a positive role model.

• Accurately identifies real/potential problems affecting service and implements solutions with follow-through and communication as evidenced by:

o Responds to reported problems/complaints based on urgency.

o Fully documents complaints, investigative findings, and follow-up (i.e. letters, reports)

o If corrective action is identified, a plan is implemented within the time-frame specified and evaluated for effectiveness.

o Identifies potential for problems within existing systems by direct observation or analysis of date.

• Develops, implements, and evaluates an ongoing service programs that ensure quality programs consistent with the hospital mission as evidenced by:

o Performs/participates in assessment of programs.

o Based on assessment, develops program proposals.

o Implements programs within defined parameters.

o Establishes systems to measure effectiveness of the new programs.

o Evaluates ongoing programs as prescribed in the current systems.

• Monitors compliance with regulatory, accrediting, and organizational policies for services and environmental and personnel safety as evidenced by:

o Establishes systems to evaluate compliance with regulatory agencies, hospital policy and procedure and environmental safety.

o Monitors compliance with certifications/mandatory educational program attendance by QI, reports, meetings, minutes and observation.

• Is responsible for the operational excellence and ensures that department(s) deliver quality services as evidenced by:

o Manages all activities so that quality services are provided in an efficient and effective manner.

o Services provided meet all applicable regulatory requirements.

o Maintains an effective quality improvement program, as evidenced by reports.

o Quality improvement programs meet TJC and other regulatory agency requirements, as evidenced by review. score: N/A

• Is responsible for the fiscal management of department(s) and ensures the proper utilization of the organization's financial resources as evidenced by:

o Budget is accurate, complete, and submitted by due date.

o Monitors budget expenditures as reflected in accurate analysis.

o Develops, prioritizes, and defends a capital equipment budget.

o Effectively utilizes resources within an established budget and notifies vice president of all variances anticipated or accrued to maintain department services.

o Recommends ways to reduce expenditures and enhance revenues without compromising quality of services.

o Implements methods for inventory control that minimizes waste and emergency orders.

o Works closely with billing department to ensure accuracy if applies to department.

• Seeks new program strategies and enhancements that will expand or improve services as evidenced by:

o Explores required resources and reviews impact.

o Initiates program proposals and submits for consideration.

o Actively leads service, departmental and organizational-wide committees.

• Food Services Specific Duties:

o Is responsible for the overall operation of the dining service department in the hospital.

o Operates the department in accordance with the approved budget, while providing the maximum value for dollars spent.

o Is responsible for ensuring the food offered to the patients, guests and employees of the hospital is of superior quality.

o Directs and conducts safety, sanitation, and maintenance programs; while maintaining excellent relationships with patients, guests, and leadership, as well as other departments within the community.

o Is also responsible for promoting the professional growth and development of their entire team and is responsible for supervising the Clinical Dietician function.

o Fosters strong inter-departmental relations and integrating the dining service department with the facility plan of operations is critical.

REGULATORY COMPLIANCE

• Below are any additional competencies as related to regulatory compliance that are specific to the job title and not listed in the other sections of the document.

EDUCATION AND COMPETENCY

• Attends all mandatory and department-specific education and training programs as required.

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Attends all required education and training and can describe his/her responsibilities related to department safety and specific job related hazards.

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Has met all required competencies for the evaluation period as evidenced by job specific competency evaluations…