Director of Nutrition Care, Huntsman Cancer Hospital Job in Salt Lake City 84132, Utah US
Position Description:
As a patient-focused organization, the University of Utah Health Sciences exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. The Health Sciences Center seeks faculty and staff that are committed to the values of compassion, collaboration, innovation, responsibility, diversity, integrity, quality and trust that are integral to our mission.
Position Summary:
The food and nutrition program affects nearly every patient, visitor and staff member of the Huntsman Cancer Institute every day. The product and service quality provided are direct evidence of the values of the Institute and Hospital. The Director of Food and Nutrition Services is the key individual responsible to continually enhance the retail and patient food service programs at Huntsman Cancer Institute so that they are acknowledged by patients, staff members and the visiting public as the premier examples in the profession. The Director will develop the skills and commitment of team members so that they are aligned with and supportive of the guest service goals of the department.
The Director of Food and Nutrition Services’ responsibilities will include the planning and management of all patient and retail food services, procurement, production, education, quality assurance and financial aspects of multiple functions to include: Huntsman Point Restaurant, Huntsman Bistro, Patient Room Service Program and internal catering.
Responsibilities Include:
1. Plans, organizes, supervises, directs, coordinates and evaluates activities of Food and Nutrition Services Department.
2. Develops the annual Department budget and oversees the proper and efficient utilization of designated funds. Maintains internal controls to ensure proper control and use of resources. Reviews purchasing to ensure that maximum cost advantages are obtained.
3. Manages patient, retail, and catering customer satisfaction programs and initiates and implements improvement plans.
4. Ensures that safe, nutritious, appealing, and appropriately prescribed foods are served to guests.
5. Serves as the liaison between the Director of Clinical Nutrition, clinical dieticians, and the Food and Nutrition Services staff.
6. Develops and implements departmental policies and procedures.
7. Manages human resource and personnel related issues within the Department.
8. Ensures that all Department employees receive proper training.
9. Implements and manages the Department’s continuous improvement and quality assurance programs.
10. Represents the Department on assigned committees.
11. Responsible for the Department’s compliance with all federal, state and local regulations governing food preparation, service and nutritional care. Assures compliance with Joint Commission requirements.
12. Assesses Department status against industry standards and creates and manages a strategic plan.
13. Encourage team members to identify methods and means to continually improve the products and services provided by the department.
Knowledge Skills and Abilities:
1. Knowledge of and appreciation for quality food preparation, presentation and merchandising.
2. Knowledge of patient nutritional requirements.
3. Strong retail and financial management skills.
4. Strong management, leadership and delegation skills.
5. Strong communication skills, both verbal and written.
6. Professional and personal integrity.
7. Competency in developing budgets, monitoring and controlling costs and increasing revenue.
8. Competency in utilizing various computer applications.
9. Competency in cash handling procedures.
10. Knowledge of statistical analysis process and techniques.
11. Experience utilizing management information systems in dealing with existing programs and in preparing and developing and implementing new systems to meet emerging needs.
12. Knowledge of current and emerging trends within the food services industry.
13. Knowledge of federal, state and local regulations and codes governing healthcare food service operations.
14. Experience with Joint Commission accreditation.
Extensive walking, standing and sitting required. Work may be in hot, humid conditions with occasional exposure to temperatures below 0°
May be exposed to caustic chemicals, hot surfaces and sharp objects.
Qualifications:
Required:
Bachelor’s degree in Food and Nutrition/Dietetics, Hotel/Restaurant Management or similar degree.
Dietetic registration (RD)or Certified Dietary Manager (CDM).
Culinary training.
Minimum of five years of progressively more responsible food and nutrition service management in acute care hospitals.
Preferred:
Certified Executive Chef.