Health Care

applicants

TO APPLY FOR THIS POSITION PLEASE CLICK ON THE FOLLOWING LINK:https://www.appone.com/MainInfoReq.asp?R_ID=563839 The Food Service Director directs the foodservice department while ensuring that Valley's vision, goals and objectives are met based on client and contractual obligations. This employee ensures that quality nutritional care, high quality food products, and excellent services are provided to all customers and patients while maintaining the standards of Valley Services and all regulatory agencies which affect the facility. ESSENTIAL FUNCTIONS / STANDARDS OF PERFORMANCE: 1. Ensures that the prescribed menus and level of service are offered to patients, hospital staff and customers. 2. Manages the procurement, production and service of food to all customers. 3. Coordinates and promotes catering and special food service events with the hospital. 4. Manages food, labor and supplies to budget; reports deviations to the District Manager. 5. Prepares financial and employee data for corporate accounting, payroll, and human resources and makes decisions to improve profitability. 6. Conducts in-service training and new employee orientation per the Departmental plan. 7. Recommends the procurement of equipment and supplies to the District Manager in order to improve the quality/level of service. 8. Coordinates/manages daily personnel administration actions. 9. Conducts required meetings with the unit staff and participates in Departmental meetings as appropriate. 10. Assures that quality nutritional care is provided to all patients in accordance with regulatory requirements. 11. Communicates with the food service employees, patients, healthcare team and customers to maximize satisfaction. 12. Communicates and exhibits compliance with corporate and client policies, procedures, rules any applicable regulatory requirements. 13. Develops short and long-range plans for delivering quality nutrition care service while containing costs; maintains personnel and training for clinical dietetics section. 14. Serves as a unit liaison between the patient, healthcare team and the Food Service Department while pursuing the continuous improvement of performance within the organization. 15. Participates in professional and staff development activities to comply with licensure, registration or certification as appropriate. 16. Completes annual objectives as assigned in support of Valley's annual business plan and complies with annual unit operating budget. Education: College degree in food service management, nutrition science, dietetics, business, or related field preferred. Experience: Three (3) years food service management experience required. Experience in health care facility preferred. Computer experience utilizing word processing, spreadsheets, Internet, and Intranet required. Experience in menu development, catering, and production management preferred. At least one (1) year of management experience required. Knowledge of merchandizing techniques and "special events" within a food service setting preferred. Other: Excellent written and verbal communications skills in the English language to all educational levels, including healthcare team members, patients, customers and employees. Excellent human relations and public relations skills. Ability to make decisions and evaluations based on sensory criteria. Ability to make judgments concerning the interpretation of policies and procedures that will affect the tenure of employees. Ability to direct employees to meet the goals and objectives of the unit. Ability to read, write, and understand instructions, policies, and other communications. Ability to perform all types of mathematical functions and measure proportions and quantities of food products. Ability to operate basic office equipment. Familiarity with expense management, financial planning, and strategic planning. ServSafe Certification required. EOE