Job Description:

Director of Food and Nutritional Services

Must be knowledgeable in the field of food preparation, employee relations, food sanitation, safety, labor laws, housekeeping procedures, principles of nutrition and principles of management. Verbal, numerical and writing ability is required in order to be able to communicate intelligently, conduct meetings and in-service classes, prepare and evaluate statistical material for budget, cost control, and a variety of other responsibilities. Able to handle stressful situations. Works inside well lighted, well-ventilated and climate-controlled area.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. 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. The Director serves as a leader and mentor for the department, organization, and profession.    Provides leadership and directs all food service-related activities to ensure they are high quality, meet regulatory requirements and are fiscally accountableFosters a growth and development culture to build a leadership pipeline. Establishes policies, procedures, practices, and monitors compliance to ensure the operation meets healthcare regulatory and food protection standards.Maintains responsibility and accountability for effective fiscal management of the department including operating expenses and supply management, capital expenditures, and revenue maximization.Role models values of the organization. Holds self and team accountable for performance.Establishes culture of mentorship, teamwork, inclusion, learning, and contribution supporting the needs of the organization.

Requirements:

Bachelor’s degree in food service management, Dietetics, or related field, preferred**Minimum five (5) years related experience, with at least three (3) years of leadership in a healthcare setting in Food and Nutrition Services8-10 Years Food Service management experience will be considered, in lieu of bachelor’s degree. 8-10 Years Food Service management experience will be considered, in lieu of bachelor’s degree.

Must obtain Registered Dietitian Nutritionist License in Kentucky within  6 months

Must obtain SERV Safe Manager Certification within 3 MonthsBenefits:Health Vision Dental & Pet InsuranceRetirement with Company MatchGenerous Paid Time Off (Including Maternity, Paternity leave)Short/Long Term Disability and Life InsuranceTuition Reimbursement

If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now!

Baptist Health is an Equal Employment Opportunity employer.