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DIRECTOR, FOOD AND NUTRITION SERVICES
Job Title: DIRECTOR, FOOD AND NUTRITION SERVICES
Job Code: 5543
FLSA: E
Job Level: H2
Revised Date: 04/01/2012
Supervisory Responsibility: Yes
General Description of the Job Class
The Director of Food and Nutrition Services is responsible for all administrative and clinical aspects of Food & Nutrition Services for a DUHS entity. The Director ensures a high level of customer service and patient satisfaction, excellent work culture and cost effective management of all aspects of the service. Responsible for all food service-related activities; including patient care, non-patient care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control and all hospital-related activities.
Duties and Responsibilities of this Level
Utilizing knowledge of healthcare food, nutrition, and catering trends, oversee the development of department strategic priorities and operational policies/procedures, with a focus on best practices in food quality, efficiency in production, best sanitation, food cost controls, food presentation, etc. Collaborate with others in administrative leadership in defining the strategic and operational plan for department. Communicate plans and continuously evaluate plans.
Applies knowledge of clinical nutrition, with emphasis on the needs of various levels of acute care patients, to all policy development and decision making for the department.
Oversees department's performance improvement initiatives in preparation for JCAHO, health department inspections, and any other regulatory agency requirements.
Develop and maintain effective relationships with hospital department heads and administrative staff. Work closely with multiple departments, including but not limited to, nursing, case management, ancillary services, environmental services and hospital medical staff.
Oversees the development and management of the department budget. Make budgetary recommendations to entity leadership. Identify cost savings within the operation. Manage of labor expenses against productivity.
Provide oversight for all personnel actions in the department including, but not limited to, recruitment, performance management, professional development, career advancement, work schedules/staff deployment, employee records, etc. Demonstrate strong supervisory, leadership, management and coaching skills.
Establish effective relationships with external agencies providing services to the organization.
Expand and grow retail sales with a focus on employee and guest satisfaction.
Responsible for developing and implementing nutritional education programs and strategies to achieve a high level of patient satisfaction. Responsible for implementation and oversight of Room Service for the hospital.
Perform other related duties incidental to the work described herein.
Required Qualifications at this Level
Education
Bachelor's degree in Food Services Technology/Management, Hospitality Management, Culinary Services, Nutrition or related field is required.
Experience
Five years of leadership and management experience in clinical dietetics and food service management in a healthcare setting is required.
Degrees, Licensure, and/or Certification
Registered Dietitian with the American Dietetic Association strongly preferred.
ServSafe Certified
Knowledge, Skills, and Abilities
Strong communication skills both written and oral Outstanding communication and coaching skills and the ability to manage changing work environments
Has excellent analytical, critical thinking and problem solving skills
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
Experience managing a diverse team of employees, managers and supervisors
Distinguishing Characteristics of this Level
The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.
Duke University is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.
Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.
Essential Physical Job Functions
Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.
