Director of Nutrition & Food Services

Summary

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Manage the Nutrition and Food Services Department. Determine goals, objectives and overall direction of the services provided by the assigned department.

Plan and organize program in assigned department. Evaluate and upgrade services and priorities for the department. Implement and monitor new procedures and systems.

Directly oversee management staff and work closely with them to provide quality and timely services and to achieve department initiatives.

Manage the capital and operating budgets. Serve on committees and as a liaison for those needing contact and assistance within the Hospital.

Key Responsibilities

• Nutrition and Food services are directed and supervised to achieve patient care needs, retail and catering operation needs, performance outcomes and regulatory standards.
• Food services information management services are coordinated with information systems to meet the needs of food services.
• Strategic / business plan is aligned with PCC strategy and is updated at least annually to drive change to meet market and organizational goals.
• Operation and department plans are reviewed to ensure that resources and structures are sufficient to effectively accomplish goals.
• Quality Control Program and Performance Improvement initiatives are identified, led, and managed to achieve established goals and timeframes.
• Space planning is conducted to ensure optimal environment for service delivery.
• Human, capital, system and community resources are coordinated to achieve budget objectives.
• Team members are hired, mentored, and continually developed to achieve stated goals for performance. Performance evaluations are completed accurately and timely in accordance with organization standards.
• Staff initiatives in research and development are promoted and supported to achieve stated outcomes.
• Equipment and supply levels are monitored and maintained per department guidelines.
• Interdisciplinary committees are led to achieve operations, customer service, and patient outcomes objectives.
• Overall educational needs of staff are identified and priorities are determined and implemented.
• Management team support and mentoring is provided to ensure delegation of work to staff is consistent with their abilities, professional development and needs of the unit.
• Operating and capital budgets are established and monitored, reports produced, and targets achieved.
• Cost saving opportunities identified to meet financial targets without sacrificing quality and service levels.
• Personnel operations, department plans, projects and systems are evaluated to ensure resources and structures are sufficient to effectively accomplish goals.
• Additional department, organization, or network activities are completed per established objectives.
• PCC Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld.

Qualifications

Qualifications and Experience

Education / Degree

Required

Bachelor's Degree in a related discipline required.

Preferred

Master's Degree preferred.

Experience

Required

Minimum 5 years progressive experience in Nutrition and Food Services required.

Minimum 5 years supervision of staff and department must be included in overall experience.

Preferred

Management experience in hospital hospitality industry preferred.

Licensure

Preferred

Registered Dietician and / or LDN are a plus.

Skills

Required

Extensive knowledge regarding levels of care and insurance regulations.

Computer proficiency required. Microsoft office applications preferred with ability to learn new software.

Maintain variable work schedule to provide patient care as needed (evenings, holidays, weekends and travel).

Preferred

Strong and effective working relationships across entities.

Highly developed communications and interpersonal skills, working with diverse population.

Work independently, be self-directed and contribute as a member of a team.

Anticipates challenges and develops and implements strategies for addressing them.

High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.

Attention to detail.

EEO Statement : Spaulding Rehabilitation is an Affirmative Action Employer. By embracing diverse skills, perspectives, and ideas, we choose to lead.

All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and / or other status protected under law.

We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.

Primary Location : MA-Charlestown-SRH Spaulding Rehabilitation Hospital Boston

Work Locations : SRH Spaulding Rehabilitation Hospital Boston, 300 1st Avenue, Charlestown 02129

Job : Food Services - Management

Organization : Spaulding Hospital-Boston & Cambridge(SRN,SRH,SHC)

Schedule : Full-time

Standard Hours : 40

Shift : Day Job

Employee Status : Regular

Recruiting Department : SRH Nutrition and Food Service

Job Posting : Sep 25, 2024

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