Director Food Services

Summary

Job Description:

Hospital Food Services Director

This key leadership position develops cohesive leadership and employee teams that have strategic focus, maintain, or enhance the patient and customer experience, meet regulatory standards for food and clinical nutrition services, and operate within the business objectives of the hospital/health system. Builds and develops a leadership team to establish positive work culture and deliver outcomes. Promotes teamwork inside/outside the department and collaborates with hospital/health system stakeholders to implement programs and processes that meet the needs of the organization. Ensures that the operations are well managed, employee performance is evaluated and follows health system performance management guidelines. Has sound financial understanding of healthcare food and nutrition services, establishes budget, and ensures that department meets financial targets for staffing, supplies and revenue while meeting the quality expectations and maintaining the Baptist Health brand. The Director serves as a leader and mentor for the department, organization, and profession. This job code typically involves overseeing a workforce of 85 or more Full-Time Equivalents (FTE) and/or a managed volume greater than $7 million.

Minimum Requirements:

Bachelor's degree in Dietetics or related field plus five years of food services leaderhip experience, preferably in a hospital setting.

Will consider eight (8) years of food services leadership experience in lieu of a degree.

Registered Dietitian (RD) or Certified Dietary Manager (must obtain within one year of hire) required.

If RD must hold license in Indiana License

Work Experience

Education