Bargaining Unit: Non Represented
SUMMARY: Responsible for daily operations of food service and clinical nutrition programs. Plans, organizes, directs and participates in the activities of the Dietary department.
ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following:
Coordinates the functions and activities of the Nutrition Departments.
Provides guidance and direction in dietary planning including regular and therapeutic diets.
Maintains quality, safety and regulatory standards within budgetary guidelines.
Adheres to the policies and procedures of the departments as well as those of the TFHS.
Provides guidance and direction to the department supervisors including Food Service, Clinical Nutrition.
Advises supervisors in the areas of hiring, coaching, competency evaluations and disciplinary actions.
Coordinates all functions of food service, delegating as appropriate.
Oversees the food preparation and a hospital environment in accordance with sanitation standards.
Participates in the Emergency Management Committee.
Determines priorities in workload and completes projects in an accurate and timely manner.
Develops department budgets and capital equipment needs.
Develops and monitors department Quality Assurance and Quality Improvements plans.
Develops, reviews and implements department policies and procedures.
Assures compliance with state, federal and regulatory agency requirements.
Demonstrates System Values in performance and behavior.
Complies with System policies and procedures.
Other duties as may be assigned.
SUPERVISORY RESPONSIBILITIES: Carries out supervisory responsibility in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION AND EXPERIENCE: A dietitian registered by the Commission on Dietetic Registration (CDR) Academy of Nutrition and Dietetics (AND) and advanced degree from an accredited college or university in Food Science, Human Nutrition, Dietetics or Public Health.
LICENSES, CERTIFICATIONS: Required: Valid driver’s license. Current Registered Dietitian with CDR.
OTHER EXPERIENCE/QUALIFICATIONS: Active membership in AND preferred. Five years of experience with proven knowledge and ability to use supervisory principles and skills required. Knowledge of HFAP preferred. Hospital Food Services management experience preferred. Must have or acquire knowledge of all applicable sanitation regulations within three months.