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Dietary Director

Category:

Management

Department:

Dietary

Status:

RFT

Schedule:

M-F Day Shift to include weekends and holidays as needed

Description:

POSITION SUMMARY

Dietary Manager of Hospital Food Service is an exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. Direct responsibility for a 22- bed critical-access hospital. They will ensure cost effective management with efficiency, and exceeding expectations. Excellence in patient, client, and customer service satisfaction is paramount. Responsible for all food service related activities; including patient, employees, catering, quality improvement, sanitation and infection control. Will provide strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service.

Essential Duties and Responsibilities
- Direct responsibility for a 22-bed critical-access hospital.
- Provides team leadership by ensuring cohesiveness at the unit and with the client.
- Oversees expenditures and controls unit financials.
- Directs daily food service operations in order to provide quality products operations including menu evaluation, planning, purchasing, inventory, receiving, food preparation and storage.
- Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
- Develops a monthly report that establishes a rapport, promotes partnership and fulfills the client needs and expectations.
- Accountable for the execution of product and service quality by maintaining highest level of delivery.
- Promotes and supports workplace diversity initiatives.
- Executes strategic plan by implementing short and long term goals that align with the scope of services, mission, and values.
- Manages by providing positive and constructive feedback to employees in order to reward, coach, and motivate.
- Prepares and updates statistical reports to ensure compliance with federal, state, local regulations and policies and procedures.
- Supervises day-to-day work activities, assigning and prioritizing activities, and monitoring operating standards.
- Establishes a safe work environment for employees by performing safety audits and inspections, conducting safety related training, and maintaining ongoing communications with employees.
- Maintains kitchen and storage facilities to meet/exceed sanitary conditions.
- Provides direction to employees and independently determines and develops approach to solutions, work is reviewed periodically and ensure objectives have been met.
- Develops and administers budget, schedules, and performance.

- Provide excellent service to external/internal customers. This includes seeking to meet customer needs, expectations, and demands quickly and effectively; remaining calm and professional when dealing with difficult internal or external customers; reviewing complaints from internal/external customers and taking action to remedy the complaint and treating the customer as valuable.
- Exceptional verbal and written communication skills to convey complex and/or detailed information to multiple individuals/audiences with differing knowledge levels, role may require strong negotiation and influence, communication to large groups or high level constituents, representation of the organization, advanced tact and diplomacy, etc.

- Set priorities, plan, and coordinate work activities including developing plans with long-range horizons based upon a sound knowledge of corporate expectations (policies, budgets, strategic plans). Delegate the authority to complete work activities, giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and/or measure of quality to ensure quality and timely completion of assignments.

- The ability to develop and maintain professional, trusting, positive working relationships with clients, supervisors, staff, managers, customers, and vendors.
- DM has responsibility for selection, orientation and training and development of employees, including initiating personnel actions, such as the hiring and termination of employees.
- Monitors internal quality assurance and food safety audit process and record keeping.
- This position is responsible for the supervision of staff.
- Other duties that are pertinent to the department may be assigned.

Qualifications
- Must have a High School Diploma or GED equivalent.
- Five years (5) experience minimum as a Manager of a food service unit. (Preferred)
- Must possess a Certified Dietary Manager (CDM) or willing to obtain certification if hired.
- Must have or obtain a Texas Food Handlers Card upon 30 days of hire.
- Daily client and customer contact is required.
- Must be able to review and work with general business reports - sales, budget, labor, cost, etc.
- Must have intermediate proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.
- A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under vehicle insurance policy
Preferred Qualifications
- Bachelor Degree in Food Services Technology/Management or related field; or A.A Degree plus 3 years of directly related experience or Registered Dietitian or Certified Dietary Manager
- Candidates with extensive food service management, knowledge and experience are preferred.
Working Conditions and Physical Requirements
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate
Description of environment: This is an industrial kitchen located in a health care setting.
Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

Interested applicants may apply on FRH website or submit resume to nortiz@myfrh.com

Salary Range:

Based on experience

Posted:

Thursday, January 6, 2022

Closing:

Open until filled

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