Mercyhealth
Director of Food and Nutrition Services
Mercyhealth, Rockford, Illinois, United States, 61103
Overview:System DirectorLocation: Janesville, WI or Rockford ILCompetitive Compensation and BenefitsDirects and coordinates food service, vending, catering, and professional dietary functions across the Mercy Health Corporation. Ensures all facilities and operations exceed the standards established by the Wisconsin State Board of Health, Illinois Department of Public Health, and JCAHO. Ensures Patient Satisfaction with products and service exceed national benchmarks. Develops leaders and teams in all entities that are highly engaged.Responsibilities:
ESSENTIAL DUTIES AND RESPONSIBILITIESPlans and designs the structures and workflows of all kitchen, dining, and vending spaces in the Mercyhealth facilities across the system. Ensures all standards are in accordance with the regulatory agencies within the states the facility resides in, and that all policies and procedures support this operationally.Coordinates standards and procedures of food storage, preparation, and service; equipment and department sanitation; and employee safety.Maintains matrixed reporting to all appropriate VP leaders and ensures there is collaboration and communication within all entities.Integrates functions focused on improving patient experience across the continuum.Identifies and leads improvement initiatives which support the Mercyhealth Strategic Plan.Confers with Chief Dietitian to ensure that menus and department policies conform to nutritional standards, government regulations, and internal procedures.Ensures processes are in place to monitor food and food preparation and storage areas, quality of food taste, smell and temperature, and appearance.Oversees development of menus and creation and testing of recipes to ensure all food is presented with culinary flair.Attends meetings with employees, union, establishment, administrative, and/or regulatory personnel to discuss regulations, procedures, grievances, and recommendations for improving food service.Prepares budgets and develops short-term and long-term financial and operational goals of the departments.Meets/exceeds the budgeted financial goals of the departments.Experience in areas of cost savings, expenditure controls, and efficiencies in health care operations.Experience with process improvement in operations, quality, and organizational change.Monitors the performance of the Food Service Operation through patient satisfaction (Press Ganey), productivity metrics, and financial reports.Knowledge of continuous quality improvement management principles and practices.Knowledge of accreditation and certification requirements and standards.Strong communication and presentation skills, both written and verbal. Able to communicate effectively and persuasively with individuals and groups through compassion, creativity, and consistent visibility.Works with staff to create a motivated and supportive environment with the ultimate goal of serving the customer.Coordinates and standardizes department schedules ensuring proper coverage and meets targeted FTE's.Oversees standardization of menus for patients and retail. Routinely seeks out input from all areas of the kitchen, clinical staff, patients, and customers to improve or generate new menu ideas and presentation.Plans, delegates, and organizes work assignments and special projects with staff.Periodically analyzes the workload and the human resource needs of the department.Recommends increases and decreases in staff.Excellent business acumen and analytical skills. Strong problem-solving abilities in complex situations.Direct supervision of Senior Executive Chef, Site Supervisors, and Supervisor of Clinical Nutrition and Dietetic Services. General oversight of the entire department.COE BEHAVIOR EXPECTATIONS
To perform the job successfully, an individual should demonstrate the following behavior expectations:Quality
- Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.Service
- Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system-wide regarding processes and functions.Partnering
- Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to others' views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work; Embraces teamwork, supports and encourages positive change while giving value to individuals.Cost
- Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost-saving measures; contributes to profits and revenue.EDUCATION and EXPERIENCE
Bachelor's degree requiredFood service management course in sanitationFive years’ experience in a mass food service operation with a minimum of three years of leadership management experienceCERTIFICATION/LICENSURE
ADDITIONAL REQUIREMENTS
Passing the Driver’s License Check and/or Credit Check (for those positions requiring).Passing the WI Caregiver Background Check and/or IL Health Care Workers Background Check.Must be able to follow written/oral instructions.OTHER SKILLS AND ABILITIES
Good interpretive/analytical skillsGood interpersonal/communication skillsKnowledge of kitchen equipmentKnowledge of computer systemsTo perform this job successfully, an individual should have knowledge of Database software.WORK ENVIRONMENT
The noise level in the work environment is usually Office level.Occupational Exposure: Category B - Some partners in the specified job classification have occupational exposure.AGE OF PATIENTS SERVED
Non-Specific Task (N/A)INFORMATION ACCESS
Partner may access patient care information, financial data, human resource data, and strategic and planning data needed to perform their job duties as directed by the director.WORK CONTACT GROUP
Public and other hospital and clinic personnel.SPECIAL PHYSICAL DEMANDS
The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel. The employee is frequently required to sit, feel, talk, and hear. The employee is occasionally required to stand and walk. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus. This partner must be able to exert up to 25 pounds of force occasionally.LEVEL OF SUPERVISION
General Direction provided by assigned Vice President.SUPERVISES
Food Service Leaders, and oversight for all food service personnel.
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ESSENTIAL DUTIES AND RESPONSIBILITIESPlans and designs the structures and workflows of all kitchen, dining, and vending spaces in the Mercyhealth facilities across the system. Ensures all standards are in accordance with the regulatory agencies within the states the facility resides in, and that all policies and procedures support this operationally.Coordinates standards and procedures of food storage, preparation, and service; equipment and department sanitation; and employee safety.Maintains matrixed reporting to all appropriate VP leaders and ensures there is collaboration and communication within all entities.Integrates functions focused on improving patient experience across the continuum.Identifies and leads improvement initiatives which support the Mercyhealth Strategic Plan.Confers with Chief Dietitian to ensure that menus and department policies conform to nutritional standards, government regulations, and internal procedures.Ensures processes are in place to monitor food and food preparation and storage areas, quality of food taste, smell and temperature, and appearance.Oversees development of menus and creation and testing of recipes to ensure all food is presented with culinary flair.Attends meetings with employees, union, establishment, administrative, and/or regulatory personnel to discuss regulations, procedures, grievances, and recommendations for improving food service.Prepares budgets and develops short-term and long-term financial and operational goals of the departments.Meets/exceeds the budgeted financial goals of the departments.Experience in areas of cost savings, expenditure controls, and efficiencies in health care operations.Experience with process improvement in operations, quality, and organizational change.Monitors the performance of the Food Service Operation through patient satisfaction (Press Ganey), productivity metrics, and financial reports.Knowledge of continuous quality improvement management principles and practices.Knowledge of accreditation and certification requirements and standards.Strong communication and presentation skills, both written and verbal. Able to communicate effectively and persuasively with individuals and groups through compassion, creativity, and consistent visibility.Works with staff to create a motivated and supportive environment with the ultimate goal of serving the customer.Coordinates and standardizes department schedules ensuring proper coverage and meets targeted FTE's.Oversees standardization of menus for patients and retail. Routinely seeks out input from all areas of the kitchen, clinical staff, patients, and customers to improve or generate new menu ideas and presentation.Plans, delegates, and organizes work assignments and special projects with staff.Periodically analyzes the workload and the human resource needs of the department.Recommends increases and decreases in staff.Excellent business acumen and analytical skills. Strong problem-solving abilities in complex situations.Direct supervision of Senior Executive Chef, Site Supervisors, and Supervisor of Clinical Nutrition and Dietetic Services. General oversight of the entire department.COE BEHAVIOR EXPECTATIONS
To perform the job successfully, an individual should demonstrate the following behavior expectations:Quality
- Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.Service
- Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system-wide regarding processes and functions.Partnering
- Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to others' views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work; Embraces teamwork, supports and encourages positive change while giving value to individuals.Cost
- Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost-saving measures; contributes to profits and revenue.EDUCATION and EXPERIENCE
Bachelor's degree requiredFood service management course in sanitationFive years’ experience in a mass food service operation with a minimum of three years of leadership management experienceCERTIFICATION/LICENSURE
ADDITIONAL REQUIREMENTS
Passing the Driver’s License Check and/or Credit Check (for those positions requiring).Passing the WI Caregiver Background Check and/or IL Health Care Workers Background Check.Must be able to follow written/oral instructions.OTHER SKILLS AND ABILITIES
Good interpretive/analytical skillsGood interpersonal/communication skillsKnowledge of kitchen equipmentKnowledge of computer systemsTo perform this job successfully, an individual should have knowledge of Database software.WORK ENVIRONMENT
The noise level in the work environment is usually Office level.Occupational Exposure: Category B - Some partners in the specified job classification have occupational exposure.AGE OF PATIENTS SERVED
Non-Specific Task (N/A)INFORMATION ACCESS
Partner may access patient care information, financial data, human resource data, and strategic and planning data needed to perform their job duties as directed by the director.WORK CONTACT GROUP
Public and other hospital and clinic personnel.SPECIAL PHYSICAL DEMANDS
The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel. The employee is frequently required to sit, feel, talk, and hear. The employee is occasionally required to stand and walk. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus. This partner must be able to exert up to 25 pounds of force occasionally.LEVEL OF SUPERVISION
General Direction provided by assigned Vice President.SUPERVISES
Food Service Leaders, and oversight for all food service personnel.
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