Director Nutritional Services at AdventHealth

Date Posted: 12/1/2019

Job Snapshot

  • Job Schedule
    Full-Time
  • Job Category
  • Date Posted:
    12/1/2019
  • Job ID:
    19020701
  • Job Family
    Nutritional Services
  • Travel
    Yes, 25 % of the Time
  • Shift
    1 - Day
  • Application Zone
    1-Shared Services
  • Organization
    AdventHealth Zephyrhills and Dade City

Job Description


Description

Director Nutritional Services AdventHealth Zephyrhills

Location Address: 7050 Gall Boulevard Zephyrhills, Florida 33541

Top Reasons to Work at AdventHealth Zephyrhills

  • FH Zeph/Dade City Named One of America’s Best Hospitals for Heart Care, Orthopedics, Stroke Centers and Patient Safety three years in a row “2017-2019” by the Women’s Choice Award
  • Leapfrog Hospital Safety Grade A Spring/Fall 2018
  • One of only 35 Hospitals Nationally Named as a Top General Hospital by The Leapfrog Group
  • Four Star Recipient for Coronary Interventional Procedures in 2019 by Health grades
  • First in Florida to earn Advanced Certification for Total Hip and Total Knee by The Joint Commission

Work Hours/Shift:

Full Time

You Will Be Responsible For:

•         Actively leads and participates in strategic planning for the department and manages the plan to achieve department goals, regulatory compliance, and objectives consistent with organizational vision and direction of services.

•         Leads ongoing master planning with leaders for department space, clear circulation of occupants, equipment, supportive environment, and resources needed to safely and effectively support the services provided.

•         Creates, manages and analyzes annual budgets for revenue, labor and non-labor expenses and optimize staffing effectiveness while achieving economies of scale.

•         Establishes and maintains customer satisfaction at a level that ensures the highest quality service.

•         Provides consistent improvement in patient satisfaction survey results.

•         Administers required customer surveys and responds in a timely and effective manner with a plan of action for any areas not meeting expectation.

•         Promotes improvement of customer satisfaction levels for diet and meals.

•         Executes programs to meet unique needs under the Administrative sponsors’ direction.

•         Provides healthy food choices and variety of options in an attractive manner.

•         Assists in educating the public regarding healthy food choices.

  • Leadership and Managerial Skills

    • Demonstrates a proactive and enthusiastic attitude in striving for and meeting goals and objectives.

    • Maintains high levels of employee engagement and job performance by providing recognition and opportunities for learning.

  • Program Quality and Standards

    • Ensures compliance with all regulatory agencies.

    • Enforces recipe compliance and proper purchasing procedures.

    • Ensures that all performance improvement standards are practiced.

    • Takes action to ensure that all quality service standards are met and that proper planning to ensure food is prepared on time, organized, high quality and in a safe manner.

    • Provides recognition for associates when goals are met and/or exceeded.

    • Develops and maintains the department sanitation and HACCP programs.

  • Financial

    • Develops a business plan and budget with the Administrator and Finance.

    • Develops financial forecasts and balances program and resources.

    • Monitors and controls expenses.

    • Is responsible for attainment of financial goals.

    • Is responsible for accuracy and timeliness of data, both financial and statistical.

    • Recommends capital requirements to maximize financial returns.

    • Assists in development of future contract financial review and updates.

    • Responsible for productivity and staffing, utilizing Labor Optimization Tools.

  • Business Growth and Marketing

    • Increases operating profit contribution by implementing and building services and creating other opportunities for growth.

    • Maintains an awareness of the competition and market conditions internal and external to the unit.

  • Human Resource Management

    • Uses independent judgment to hire new employees and in applicant evaluation.

    • Uses independent judgment to terminate supervised employees in partnership with Employee Relations and in accordance with policies, rules and procedures.

    • Assigns employees to a particular place, appoints employees to a particular time or gives significant overall duties to employees utilizing supervisory discretion and independent judgment. Authorizes and assigns overtime to employees when determined to be appropriate.

    • Responsibly directs, monitors and corrects employees in the performance of job duties in order to ensure adequate performance and quality of work.

    • Foster employees’ understanding of the hospital’s mission.

    • Manages employees in a way that demonstrates respect for their dignity.

    • Administers hospital policies in a fair and consistent manner.

    • Assists employees in an understanding of performance standards.

    • Provides employees with specific, timely and constructive feedback.


Qualifications

KNOWLEDGE AND SKILLS REQUIRED:

 

  • Must have operational, functional and strong business acumen skills and knowledge of the Food and Nutrition processes, including the clinical and dietary technical areas/storage/delivery and approved vendor buying power.

  • Ensures current operations are compliant with government and regulatory agency guidelines.  

  • Computer proficiency.

  • Must have proven operational experience at the managerial level.

  • Knowledge of HACCP (Hazard Analysis and Critical Control Points).

  • Must have excellent communication, interpersonal and general management skills, must be service oriented and able to work effectively under pressure and meet established goals and objectives.

KNOWLEDGE AND SKILLS PREFERRED:

    • None

EDUCATION AND EXPERIENCE REQUIRED:

 

  • Bachelor’s degree in culinary arts or related discipline

  • Five years of management experience

  • Minimum of five years of food service experience

 

EDUCATION AND EXPERIENCE PREFERRED:

 

  • Ten years of management experience

LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED:

 

  • Driver’s license

    LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED:

  • Registered dietician strongly preferred



This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.

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