Craig Hospital
Director of Food Services
Craig Hospital, Jacksonville, Florida, United States, 32290
Posting Closing Date: October 10, 2024Position Summary:The Director of Food Services is responsible for all administrative and clinical aspects of Food & Nutrition Services for Craig. 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. This position is 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.
Position Requirements:
Licensure/Certification/Registrations:
ServSafe certification required.
Education:
Bachelor's degree preferred or Associate's degree with equivalent experience in Food Services Technology /Management, Hospitality Management, Culinary Services, Nutrition or related field.
Experience:
3–5 years of leadership and management experience in clinical dietetics and food service management is required. Experience in a health care setting is strongly preferred.
Skills & Abilities:
Strong knowledge of infection control and nutrition and food service management. Excellent organization and customer service skills. The ability to successfully handle multiple priorities and prioritize and schedule accordingly. Must be able to successfully and effectively communicate with a variety of personnel. Advanced supervisory, team-building, conflict resolution, and communication skills, both verbal and written, are required. Work collaboratively with other departments and physicians. Strong computer skills, including the Microsoft Office suite.
Essential Functions:
Provide direction and supervision of departmental personnel, demonstrate professional judgment, use problem-solving techniques and delegate appropriately. Collaborate with the department management team to assess and allocate staff resources on a daily basis, based on departmental needs.
Provide leadership in the development of performance standards for all departmental personnel. Evaluate and counsel all employees on their performance in a professional and timely manner. Plan and develop educational in-service for the department as appropriate.
Responsible for the implementation and coordination of departmental procedures based on the policies and procedures of the department. Review and analyze reports, records, and directives and confer with coworkers to obtain data required for planning department activities.
Prepare the annual budget and monitor it concurrently. Monitor and analyze costs associated with supplies, staffing, etc.
Provide a staffing matrix that effectively provides adequate coverage of the department. Make changes to staffing levels accordingly. Analyze employee workload and adjust as necessary.
Develop and manage proficiency of annual staff competency expectations. Actively work to maintain staff competency.
Monitor all departmental equipment. Direct and plan new equipment acquisition, monitor repairs and maintenance and equipment certification.
Negotiate service contracts with vendors, staffing agencies, etc.
Provide staff education/precept new staff hires, new staff, interns and departmental students.
Utilize 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, sanitation, food cost controls, food presentation, etc.
Direct department's performance improvement initiatives in preparation for the Joint Commission, health and fire department inspections, and any other regulatory agency requirements.
Oversee the planning and development of meals that meet nutrition standards by working with physicians and staff to establish nutritional guidelines.
Responsible for the oversight of developing and implementing nutritional education programs and strategies to achieve a high level of patient satisfaction.
This job description is not intended to be an exhaustive list of all duties. Employee may perform other related duties as assigned.
Craig Hospital Benefits:
At Craig Hospital, we offer a wide range of outstanding benefits that allow our employees to tailor a benefits package that meets their individual needs. Our medical insurance is a self-funded plan administered by Allegiance Benefit Plans with a CIGNA network of providers offering two different comprehensive plans. We offer dental insurance through Delta Dental, and vision insurance through EyeMed. Craig also provides, and pays for both Short Term and Long-term Disability Insurance plans for every benefit-eligible employee. We offer generous time-off benefits to allow you to enjoy your time away from work too! Additionally, we have a 403b Retirement Plan with a generous matching contribution through Empower Retirement that you are eligible for upon hire. Want to go back to school? We have Tuition Assistance. Unexpected emergency? We have Employee Assistance Programs and an Employee Emergency Assistance Fund. At Craig, we believe in offering best-in-class benefits and prioritize benefits to support you.
Rate of Pay: $80,641.00/ Year - $116,147.00/ Year + Director Level Bonus
Location:
Craig Hospital · Food Services
Schedule:
Full Time, Varied
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Position Requirements:
Licensure/Certification/Registrations:
ServSafe certification required.
Education:
Bachelor's degree preferred or Associate's degree with equivalent experience in Food Services Technology /Management, Hospitality Management, Culinary Services, Nutrition or related field.
Experience:
3–5 years of leadership and management experience in clinical dietetics and food service management is required. Experience in a health care setting is strongly preferred.
Skills & Abilities:
Strong knowledge of infection control and nutrition and food service management. Excellent organization and customer service skills. The ability to successfully handle multiple priorities and prioritize and schedule accordingly. Must be able to successfully and effectively communicate with a variety of personnel. Advanced supervisory, team-building, conflict resolution, and communication skills, both verbal and written, are required. Work collaboratively with other departments and physicians. Strong computer skills, including the Microsoft Office suite.
Essential Functions:
Provide direction and supervision of departmental personnel, demonstrate professional judgment, use problem-solving techniques and delegate appropriately. Collaborate with the department management team to assess and allocate staff resources on a daily basis, based on departmental needs.
Provide leadership in the development of performance standards for all departmental personnel. Evaluate and counsel all employees on their performance in a professional and timely manner. Plan and develop educational in-service for the department as appropriate.
Responsible for the implementation and coordination of departmental procedures based on the policies and procedures of the department. Review and analyze reports, records, and directives and confer with coworkers to obtain data required for planning department activities.
Prepare the annual budget and monitor it concurrently. Monitor and analyze costs associated with supplies, staffing, etc.
Provide a staffing matrix that effectively provides adequate coverage of the department. Make changes to staffing levels accordingly. Analyze employee workload and adjust as necessary.
Develop and manage proficiency of annual staff competency expectations. Actively work to maintain staff competency.
Monitor all departmental equipment. Direct and plan new equipment acquisition, monitor repairs and maintenance and equipment certification.
Negotiate service contracts with vendors, staffing agencies, etc.
Provide staff education/precept new staff hires, new staff, interns and departmental students.
Utilize 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, sanitation, food cost controls, food presentation, etc.
Direct department's performance improvement initiatives in preparation for the Joint Commission, health and fire department inspections, and any other regulatory agency requirements.
Oversee the planning and development of meals that meet nutrition standards by working with physicians and staff to establish nutritional guidelines.
Responsible for the oversight of developing and implementing nutritional education programs and strategies to achieve a high level of patient satisfaction.
This job description is not intended to be an exhaustive list of all duties. Employee may perform other related duties as assigned.
Craig Hospital Benefits:
At Craig Hospital, we offer a wide range of outstanding benefits that allow our employees to tailor a benefits package that meets their individual needs. Our medical insurance is a self-funded plan administered by Allegiance Benefit Plans with a CIGNA network of providers offering two different comprehensive plans. We offer dental insurance through Delta Dental, and vision insurance through EyeMed. Craig also provides, and pays for both Short Term and Long-term Disability Insurance plans for every benefit-eligible employee. We offer generous time-off benefits to allow you to enjoy your time away from work too! Additionally, we have a 403b Retirement Plan with a generous matching contribution through Empower Retirement that you are eligible for upon hire. Want to go back to school? We have Tuition Assistance. Unexpected emergency? We have Employee Assistance Programs and an Employee Emergency Assistance Fund. At Craig, we believe in offering best-in-class benefits and prioritize benefits to support you.
Rate of Pay: $80,641.00/ Year - $116,147.00/ Year + Director Level Bonus
Location:
Craig Hospital · Food Services
Schedule:
Full Time, Varied
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