Food And Nutritional Services Director

• Prepares and manages the department budget including food, labor, supplies and equipment.
• Develops performance improvement programs, safety programs, quality control monitors for nutritional care, food and service and evaluates systems to determine department effectiveness.
• Appraises the quality and cost of food service to patients and non-patients.
• Plans and coordinates all department activities including food purchasing, inventory, food production for patients, cafeteria, contract services and special functions; capital equipment procedure. Implements all food purchasing contracts.
• Supervises employee staffing, payroll procedures, and evaluates employee performance
• Supervises development and implementation of employee in service, orientation and training programs.
• Interviews and hires perspective employees.
• Plans and supervises preparation for all special functions that are held.
• Plans patient and cafeteria menus for various seasons, providing nutritional analysis of menus.
• Maintains effective communications with department personnel, other departments, medical staff administration and the public.

Education and Experience:

• Bachelor's degree required, preferably in Dietetics/Nutrition or Food Service Management
• Licensed Dietician preferred with advanced degree or Dietetic internship
• Five (5) years of food service management experience required, supervisory experience in hospital food service preferred