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Job Description Summary:

The Director of Nutrition Services position will work in partnership with management, hospital staff, and physicians to ensure that Nutrition meets or exceeds their service goals as measured on the Balanced Scorecard. The Director is responsible for planning, directing and controlling the nutrition as well as ensuring that work performance is in compliance with applicable codes, regulations, customer expectations and standards for efficiency and safety.

Responsibilities And Duties:

Mission and Cardinal Value: Models organizational mission and values through daily actions, decision making and priority setting; treats others in a manner which honors their dignity and worth.

Leadership: Sincerely strives to serve the needs of those with whom she or he works; builds relationships based on integrity; acknowledges mistakes and accepts accountability for work and actions; strives for continuous improvement both personally and professionally; recognizes achievements of others.

Stewardship: Demonstrates keen commitment to cost effectiveness and sound business practices.

Service and Quality: Serves others with compassion and respect and, whenever possible, honors their choices; strives to deliver services that set community standards.

Decision Making: Makes decisions based on best information at the time; explains decisions to others and honors them; acts in a timely fashion; demonstrates flexibility and creativity in finding solutions; takes appropriate risks.

Communication: Relates to others in an honest, straightforward fashion; listens with a sincere attempt to understand and values divergent points of view; open to new ideas and embraces change.

Diversity: Demonstrates commitment to valuing individual needs and abilities both in the people we serve and in the workplace.

The Director of Nutrition Services will continually monitor data, analyze results, identify trends, conduct gap analysis and develop action plans to address gaps, leading to ongoing service improvements and increased customer satisfaction.

Direct the activities of others to achieve the highest level of performance.

Effectively analyzes problems and develops well-reasoned solutions; recognizes and validates assumptions, collects information and draws meaningful inferences.

Works effectively within the constraints of OhioHealth, Mansfield’s formal and informal structures.

Contributes to the personal and professional growth of others through feedback, coaching and support.

Instrumental in identifying critical factors for success, implementing service improvements in partnership with management and staff.
Establishes, equips, staffs, and manages departments in order to support hospital needs and objectives.

Plans and develops short and long term department objectives, based upon hospital goals and objectives.

Develops implements and administers departmental policies and procedures; confers with other hospital departments to develop policies and procedures.

Interviews, hires, trains, evaluates performance and, when necessary, disciplines and discharges staff. Works to resolve grievances, schedule work assignments and discipline employees.

Performs other duties as assigned.

The Director of Nutrition Services must be a full-time employee who has been granted the authority and delegated responsibility by the hospitals governing body and medical staff for the operation of the dietary service. This authority and delegated responsibility includes:
Daily management of the nutrition service. Supervises nutrition Managers, Supervisors and staff Implementing training programs for nutrition staff Assuring that established policies and procedures are maintained that address at least the following:
Safety practices for food handling.
Emergency food supplies.
Orientation, work assignments, supervision of work and personnel performance.
Menu planning, purchasing of foods and supplies, and retention of essential records.
Service QAPI program.
The Director Nutrition & EVS must demonstrate, through education, experience and/or specialized training, the qualifications necessary to manage the service, appropriate to the scope and complexity of the food service operations.

Minimum Qualifications:

Bachelor's Degree (Required)

Additional Job Description:

SPECIALIZED KNOWLEDGE

Degree plus five to seven years of previous nutrition services experience in a hospital setting.

Work requires the ability to resolve complex problems requiring the application of management principles, theories, concepts and in depth, experienced based knowledge.

Work requires the communication skills necessary to interpret hospital policies in situations requiring persuasion.

DESIRED ATTRIBUTES

10 years of progressive leadership experience

Work Shift:

Day

Scheduled Weekly Hours :

40

Department

Nutrition Services

Join us!
... if your passion is to work in a caring environment
... if you believe that learning is a life-long process
... if you strive for excellence and want to be among the best in the healthcare industry

Equal Employment Opportunity

OhioHealth is an equal opportunity employer and fully supports and maintains compliance with all state, federal, and local regulations. OhioHealth does not discriminate against associates or applicants because of race, color, genetic information, religion, sex, sexual orientation, gender identity or expression, age, ancestry, national origin, veteran status, military status, pregnancy, disability, marital status, familial status, or other characteristics protected by law. Equal employment is extended to all person in all aspects of the associate-employer relationship including recruitment, hiring, training, promotion, transfer, compensation, discipline, reduction in staff, termination, assignment of benefits, and any other term or condition of employment