Smithfield, Virginia

Hiring Range

$64,200.00 - $88,275.00/Annual Actual pay is determined based on job-related factors such as relevant experience, education, credentials, skills, internal equity, and business needs.
Overview
Nutrition Services Director organizes, directs, coordinates, team to meet the nutritional and cultural needs of the residents and provide safe, quality food services for all customers. Ensures compliance with all regulatory agency standards ensuring policies and procedures are in place to define the provision of safe food and safe work environment. Effectively manages financial resources. Able to lead and engage a diverse team, providing the necessary training required for them to execute specific position requirements while assisting them to work toward their full potential.

What you will do

• Ensures the facility/department is in compliance with applicable regulatory statutes, standards of care, job performance and competency standards. Ensure completion of established kitchen safety audits to review actual to regulatory compliance.
• Provides effective human resources management to maximize employee and organizational performance. Maintains adequate staffing to meet the scope of the department.
• Responsible for the consistent use of RHS System and Food & Nutrition Services orientations and competencies, development of work flow processes, assignment of work tasks, supervision, staffing and training of direct reports. Ensures team follow guest service protocols when serving residents in Dining Rooms. Leads team huddles to maintain open lines of communication.
• Coordinate payroll functions to include time verification, sign off, payroll inquiries to minimize payroll adjustments.
• Develop annual operating budgets based on volume, goals, and past performance metrics. Plans for expense adjustments in relation to volume and revisions to organizational goals. Monitors budget performance monthly; all discrepancies in actual performance to budget are justified. Reviews labor hour resources annually and evaluates regularly to meet the desired outcome of services and quality. Completes recharges for all food and supplies provided to other departments or outside entities, not intended for resident care. Participates in financial benchmarking including the following KPIs -cost per resident day, cost per meal. Meets or exceeds productivity standards and benchmark performance with like institutions.
• Continuously improves the delivery and outcomes of comprehensive, quality, personalized resident/customer care – economically and in accordance with patient safety standards, standards of excellence, and the Riverside Code of Conduct. Completes on-going review of resident menus with System and facility RDs to ensure all meals meet the nutritional needs and goals identified by the diet order. Ensures all residents are offered the opportunity to select menu items that appeal to them and are in accordance with their diet order/allergy restrictions. Frequently rounds on residents to enhance their dining experience.
• Identifies the need for new programs, equipment, or systems and incorporates in the strategic plan. A capital replacement plan is established and adjusted as needed to maintain, replace, or purchase capital equipment on a timely basis.
• Ensures proper use of department’s information systems and the development/update of approved downtime procedures. Ensures use of downtime procedures for the continuity of resident meal service and the provision of essential food services as per the organization’s emergency plan, safeguarding of all HIPPA related information, and resident allergy reconciliation.

Qualifications

Education

• Bachelors Degree, Dietetics/Culinary Arts/Food Services/ Hospitality Service or related. In lieu of bachelors, 6 years of food service or hospitality management in a healthcare environment (Required)
• Masters Degree, Dietetics/Culinary Arts/Food Services/ Hospitality Service or related (Preferred)

Experience

• 3-4 years Food Service or Hospitality Management leadership (Required)
• 5-6 years Director or manager level in Senior Dining or Hospital environment (Preferred)

Licenses and Certifications

• Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required)
• Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State within 180 Days(Required)
• Certified Dietary Manager Certified Food Protection Manager (CDM CFPP) - Association of Nutrition & Foodservice Professionals (ANFP) (Preferred)

To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers.