Hybrid Director of Food Services presso Scottish Rite for Children

Our patients are our number one priority! We're committed to giving children back their childhood!

Job Posting Title:

Location:

Additional Posting Details:

Monday - Friday

8 am - 5 pm

Job Description:

The Director of Food Services supports and leads all aspects of clinical nutrition, regulatory and operational aspects of the clinical nutrition services, patient food services areas and cafeteria. This position implements and recommends changes to improve and promote effectiveness, productivity and quality for areas of responsibility. The Director will supervise, evaluate, select, and train team members.

Duties/Responsibilities

• Responsible for the effective and efficient operation of the Dietary and Clinical Nutrition Departments

• Collaborate with organizational leadership to develop enterprise strategies for inpatient food services, retail and vending.

• Oversee coordination and integration of the therapeutic and administrative aspects of dietetic services to be maintained and to ensure the quality, safety, and appropriateness of the dietetic department/service functions are monitored and evaluated and that appropriate actions are taken to solve problems or concerns

• Ensure administrative policies and procedures are developed and implemented concerning procurement, production, and service

• Oversee regulatory compliance with standards from accrediting bodies (e.g., TJC, CMS, State of Texas and OSHA), ensuring all food service operations meet or exceed requirements.

• Ensure nutritional care policies and procedures are developed by a registered dietitian and are approved by those departments directly involved

•  Participates interdepartmentally in quality assurance activities to continuously improve the overall quality of patient care. Ensure the Performance Improvement Plan is developed and implemented and that quarterly reports are prepared as they relate to the monitors and that actions are taken on any deficiencies

• Ensure that all menus are planned appropriately and that patient menus are evaluated for nutritional adequacy

• Oversee all foodservice centers in the kitchen including cafeteria, patient, and formulas Prepare and manage department budget

• Responsible for foodservice equipment purchases

• Build strong partnerships with internal and external executive leaders to achieve objectives.

• Lead and mentor a diverse team, fostering a collaborative and innovative work environment to achieve departmental and organizational goals.

• Participate on hospital committees as requested

• Perform other duties as assigned

Required Skills/Abilities

• Registered Dietitian or Certified Dietary Manager (CDM)

• Certified Food Manager (CFM) certificate Upon Hire

• Four-year bachelor’s degree or equivalent experience with at least 2 years' relevant experience and either one of CDM or RD preferred

• Minimum 3 years of leadership experience in healthcare management preferred