REGIONAL DIRECTOR FOOD & NUTRITION Position Available In Broward, Florida

REGIONAL DIRECTOR FOOD & NUTRITION

Lauderdale Lakes, FL
Description

GENERAL SUMMARY

Directly accountable for the ongoing strategic development, daily operation, budget performance and execution of the food and nutrition services at Catholic Health Services locations. Provides direction to ensure programs provide quality nutrition, compliance, standardized practices, and customer/resident satisfaction, surprise and delight. Educates, trains and inspires all food and nutrition team members in alignment with the organization’s vision of Transforming the Healthcare Experience by following our Mission, Vision, and Values.
Develops a food and nutrition philosophy and operation consistent across the system. Oversees and ensures operations are cost-effective, drives optimal performance, and supports the achievement of the CHS Mission. Plans, directs, and controls all food production and service for the system. Ensures adherence to all production, sanitary, and therapeutic policies and recommends or institutes changes in techniques or procedures for operational improvements.

CORPORATE PHILOSOPHY

It is the obligation of each employee of Catholic Health Services to abide by and promote the mission and values of the system to ensure that excellent services are delivered with compassion.

PRINCIPAL DUTIES AND RESPONSIBILITIES

(The following duties and responsibilities are all essential job functions, as defined by the ADA, except those that begin with the word “May.”)
Directs all food service-related activities including resident care, non-resident care (e.g., retail, cafeteria, vending, contracted services) staffing, safety, sanitation, infection control, and quality improvement at all sites and locations, including for St. Anthony’s Rehabilitation Hospital, St. John’s Nursing Center, St. Anne’s Nursing Center, St. Joseph’s Assisted Living Center, Villa Maria East, St. Catherine’s Rehabilitation Hospital, and Villa Maria West. Establishes policies and procedures to ensure compliance with food safety practices, regulations and other relevant federal, state, and local agencies.
Identifies and leads initiatives to improve the resident and employee food experience at all CHS locations.
Regularly meets with Facility Leadership to ensure the food and nutrition program is meeting resident needs and can effectively communicate and execute what is needed. Adopts an innovative approach to the entire food experience.
Participates with Managers on menu development, recipe execution and production of highest quality food for residents and retail customers.
Develops and conducts ongoing training for staff and provides educational opportunities for professional development.
Maintains a safe and healthy environment for employees.
Develops and analyzes key metrics to identify opportunities for improvement.
Plans and develops short/long range department objectives and secures approval for implementation of plans and budgets necessary to meet agreed upon goals.
Ensures department services are provided in an efficient, cost effective and high-quality manner by controlling department capital and expense budgets, personnel utilization, equipment selection and maintenance.
Oversees the purchasing of perishable supplies, capital and non-capital equipment from outside vendors for food services.
Maintains appropriate levels of emergency food, water, and supplies at all times as prescribed.
Interviews, hires, orients, trains, develops and evaluates the performances of and, when necessary, disciplines and/or discharges department personnel. Provides direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolves complaints and responds to inquiries regarding department operations.