Summary The Director of Dietary is responsible for overseeing Samuel Simmonds Memorial Hospital's dietary department. In this role, the Director of Dietary Services will lead daily food service operations, including meal production, retail cafeteria services, and clinical nutrition support while ensuring the highest standards of safety, quality, and nutritional care. The Director of Dietary Services will assist with compliance with hospital policies and procedures as well as current federal, state, local, and Joint Commission guidelines and regulations governing food service to assure quality nutritional services. Responsible for leadership of all kitchen operations to include but not limited to budget, staffing, cooking, cleaning, documentation, quality nutritional services, food/equipment ordering and inventory. Qualification To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Job Functions Ensure the safe, timely, and consistent preparation and service of all patient and staff meals at the Bowhead Café and Midnight Sun Coffee Shop, as well as any ASNA special event. Ensure food is prepared according to menu cycle and ordered diets; Make sure all requests for special diets and diets with nutritional restrictions are prepared and delivered correctly, per medical directions. Collaborate with registered dietician to plan and prepare menus based on nutritional value and cultural sensitivity. Direct and supervise overall dietary services at

SSMH/ASNA.

Responsibilities including, but not limited to ensuring compliance to food/kitchen regulatory standards, staffing, budgeting, ordering, training, ensuring staff competencies are met, monitor and ensure maintenance of personal/staff required certifications, maintain infection control standards for food/kitchen safety, assign all staff duties and perform regular staff evaluations Maintain documentation required by regulatory standards including but not limited to completed logs for temperature, cleaning, and other applicable monitoring. Monitor and ensure compliance with all federal, state, and local regulations as well as hospital policies. Supervise and maintain cleaning and inspection of kitchen, cafeteria, storage areas, equipment, appliances and work areas based on established infection control standards. In coordination with Deputy VP of Facilities & Support Services, report to Hospital Administration and Quality on designated measures for patient experience and dietary care quality/safety Monitor food preparation methods, portion sizes and presentation of food to ensure that food is prepared and presented in acceptable manner Ensure nutritional standards for dining establishments based on regulatory standards are met. In coordination with Deputy VP of Facilities & Support Services, oversee financial records to ensure accuracy and maintain budgeted expenditures. Maintain food, supply, and equipment par levels and inventories and verify product quality and quantity of deliveries as needed. Plan and assist in the preparation and service of meals for ASNA's event functions. Recruit, train and mentor staff to ensure all staff are current in their certifications, licenses, competencies and required education/training. Perform other tasks as necessary and appropriate when assigned.

Education & Experience Experience:

Minimum 5 years of food service operations experience, with at least 3 years in a healthcare or other regulated facility. Four years of leadership experience in hospital food services, environmental services or hospitality operations. Must have working knowledge of nutrition principles, food sanitation, and food service operation.

Education:

Bachelor's Degree in Food Service Management, Hospitality, Dietetics, Business Administration or related field preferred. Desired Knowledge, Skills & Abilities Knowledgeable of commercial kitchen cleanliness requirements Able to communicate effectively in English, both verbally and in writing Ability to deal professionally, courteously, and efficiently with the public and to remain calm under stress Ability and patience to mentor and train subordinate staff. Ability to work effectively in a cross-cultural environment Ability to read and articulate federal and state nutritional standards and regulations Ability to plan and prepare hospital menus Manage administration and supervise staff Ability to pay attention to detail and ensure quality control Exhibits good mathematic skills Ability to prepare and present records and reports as needed Ability to multi-task and work under pressure to meet deadlines Ability to maintain the highest confidentiality of all patient and organization information Must be reliable and dependable Attend and pass various training requirements related to hospital safety, infection control, blood borne pathogens. Ability to lift or carry 50 lbs. of equipment Knowledgeable of therapeutic diet training Knowledgeable of required federal, state, Joint Commission and local food service requirements in a hospital setting Computer Skills Working knowledge of Microsoft Office Word and Excel, Proficient in food services software, inventory systems and financial budgeting. Certification/Licensure State of Alaska Food Worker Card within 30 days of employment National Restaurant Associations Managers Serve Safe Certification; Certified Dietary Manager (CDM) or Registered Dietitian (RD) status preferred. Valid Driver's License that meets ASNA insurance criteria preferred Arctic Slope Native Association, Ltd.: Exercises its rights in Native Hire Preference, Contracting/Subcontracting and Employment Practices applicable by law is committed to maintaining a drug free, smoke free workplace.