JobsRUs
JobsRUs is hiring: Director of Food and Nutrition Services : 364096 in San Jose
JobsRUs, San Jose, CA, US, 95116
Job Description
Job Description
JobsRUs.com. is seeking to hire a Director of Food and Nutrition Services for our client in San Jose, CA!
Benefits Available!
Weekly Pay!
$85.00/Hour
DESCRIPTION:
Position Summary:
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 or 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.
Major Responsibilities:
Evaluates existing systems and processes, initiates change and improvements, and makes suggestions to upper management.
Demonstrates knowledge and ensures compliance with all current policies, procedures and 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.
Specialty Specific Responsibilities:
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 floor stock.
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 or requested.
Service
Assumes accountability for promoting consistent, positive patient interactions in an effort to meet or exceed Client 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.
Growth
Provide for new and innovative services and systems through up to date information about new high quality products, safety equipment and time saving methods.
Finance
Directs the purchase of supplies, food, equipment and other supplies to meet the needs of assigned hospital and hospital or 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 Client contracted vendors.
Performs other duties as assigned.
Practices and adheres to the “Code of Conduct” and “Mission and Value Statement.”
Education & Experience:
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
Knowledge, Skills, Abilities, Behaviors:
Honor our Mission and Values – Builds trust and acts with authenticity to cultivate a culture of integrity, inclusion, and mutual respect.
Communicate with Impact – Delivers information in a clear, concise, and compelling manner to effectively engage others and achieve desired results.
Attain and Leverage Strategic Relationships – Develops and strengthens collaborative relationships with both internal and external stakeholders to advance the care of our patients and the growth of Client.
Lead and Develop Others – 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.
Effective Decision Making – Makes timely, informed decisions that are in the best interest of our patients, employees, providers, community and Client.
Achieve Success through Change – Identifies opportunities for improvement and innovation, removes barriers and resistance, and enables desired behaviors.
Drive Execution and Financial Results – Commits to the success and financial wellbeing of Client by challenging others to excel and holding themselves and other accountable for achieving results.
Service and Quality Excellence – Demonstrates an uncompromising commitment to delivering exceptional care to create an unmatched value proposition for our patients. #ZR
Benefits Available!
Weekly Pay!
$85.00/Hour
DESCRIPTION:
Position Summary:
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 or 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.
Major Responsibilities:
Evaluates existing systems and processes, initiates change and improvements, and makes suggestions to upper management.
Demonstrates knowledge and ensures compliance with all current policies, procedures and 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.
Specialty Specific Responsibilities:
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 floor stock.
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 or requested.
Service
Assumes accountability for promoting consistent, positive patient interactions in an effort to meet or exceed Client 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.
Growth
Provide for new and innovative services and systems through up to date information about new high quality products, safety equipment and time saving methods.
Finance
Directs the purchase of supplies, food, equipment and other supplies to meet the needs of assigned hospital and hospital or 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 Client contracted vendors.
Performs other duties as assigned.
Practices and adheres to the “Code of Conduct” and “Mission and Value Statement.”
Education & Experience:
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
Knowledge, Skills, Abilities, Behaviors:
Honor our Mission and Values – Builds trust and acts with authenticity to cultivate a culture of integrity, inclusion, and mutual respect.
Communicate with Impact – Delivers information in a clear, concise, and compelling manner to effectively engage others and achieve desired results.
Attain and Leverage Strategic Relationships – Develops and strengthens collaborative relationships with both internal and external stakeholders to advance the care of our patients and the growth of Client.
Lead and Develop Others – 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.
Effective Decision Making – Makes timely, informed decisions that are in the best interest of our patients, employees, providers, community and Client.
Achieve Success through Change – Identifies opportunities for improvement and innovation, removes barriers and resistance, and enables desired behaviors.
Drive Execution and Financial Results – Commits to the success and financial wellbeing of Client by challenging others to excel and holding themselves and other accountable for achieving results.
Service and Quality Excellence – Demonstrates an uncompromising commitment to delivering exceptional care to create an unmatched value proposition for our patients. #ZR