Director of Food and Nutrition Services - HCA Healthcare

The Director Hospitality, Food and Nutrition Services leads, directs, and manages the operations and activities of the Food and Nutrition Services Department within assigned hospital and hospital department/campus locations. The Director provides consistent, high-quality service in a sanitary environment while ensuring State, Local, Federal and Joint Commission regulations, established policies and procedures and department standards of performance are met. 

What you will do in this role:

• Evaluates existing systems and processes, initiates change and improvements and makes suggestions to upper management. 
• Demonstrates knowledge and ensures compliance with all current policies, proceduresand regulatory standards (TJC, OSHA, EEOC and others) within all food and nutritional services areas. 
• Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures.  
• Directs food production, ensure standardized recipes and production sheets, check food for flavor, temperature and appearance on a regular basis. 
• Leads, directs and manages the daily operations of the Food and Nutrition Services Department encompassing but not limited to all patient and non-patient food service, employee cafeteria, doctor’s dining room, catering and floorstock.  
• Prepares or directs preparation of department records as well as recurring and special reports and analyses indicating number and types of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, food and labor costs, sanitation irregularities, menus, food production rates and so forth as required/requested.  
•  Assumes accountability for promoting consistent, positive patient interactions in an effort to meet or exceed HCAHPS goals. 
• Maintains a patient-first philosophy and engages in service recovery when necessary.  
• Supports the development and implementation of strategies to elevate the patient experience.  
• Directs the effective operation of all Food and Nutrition Services activities in the organization to provide for an aseptic and aesthetically pleasing environment through coordinating and supervising all functions of the department.  
• Responsible for providing high-quality service to, and acting as liaison with, patients and their representatives, physicians and employees.  
• Ensures full and timely compliance with staff development to include training and education, competency assessment and performance reviews.  
• Provides for a well-trained and competent staff through supervision and coordination in relation to all departmental activities. 
• Utilizes leadership responsibilities in directing the Food and Nutritional supervisory staff. 
• Achieve Employee Engagement goals and objectives.  
• Leads others to accomplish organizational goals and objectives; provides meaningful coaching and mentoring to increase the capabilities of individuals and teams and drive employee engagement. 
• Responsible for staff performance and the accomplishment of departmental responsibilities in accord with corporate, hospital, department and safety policies and procedures to meet both company and regulatory requirements.  
• Provide for new and innovative services and systems through up-to-date information about new high-quality products, safety equipment and time saving methods.  
• Directs the purchase of supplies, food, equipment and other supplies to meet the needs of assigned hospital and hospital/department campus. 
• Manages department productivity to assigned goals and objectives to maximize operational efficiency, optimum use of resources and cost minimization.  
• Manages costs to achieve Net Spend per APD goals and objectives.  
• Produces and manage Department Budget to include accurate and timely GL coding.  
• Manages and maximize the compliance of HealthTrust contracted vendors.  
• Performs other duties as assigned.  
• Practices and adheres to the “Code of Conduct” and “Mission and Value Statement.” 

 Education and Certification:

• Bachelor’s Degree Required  
• Minimum of five years’ experience in managing food or hospitality services Required  
• Knowledge of hospital and healthcare operations Preferred  
• Knowledge of hospital and healthcare financial metrics Preferred 
• Food Protection Management Certification (ServeSafe, NRFSP, Always Food Safe, Above Training, 360 Training, Prometric, etc.) Required 
• Registered Dietician (RD) Preferred 
• Licensed Dietician (LD) Preferred 
• Certified Dietary Manager (CDM) Preferred