Director, Food & Nutrition Services

The Impact You Can Make Team Impact The Director of Food and Nutrition Services and the Diabetes Education Program is responsible for the direction and leadership of operational, financial, programmatic and personnel activities for Food and Nutrition Services and Diabetes Education Program. This includes establishing, meeting and continuously monitoring the goals and objectives while maintaining alignment with the strategic goals and objectives for Glens Falls Hospital. While the range of duties and responsibilities is broad and varied, the position's major responsibility is directing the day-to-day operations, budgeting, financial management, and human resource management. The Director works closely with a variety of stakeholders, coordinating the activities of Food and Nutrition services across the organization. The Director serves as the programmatic and operational leader and is responsible to the Vice President, Clinical Services and works closely with GFH Health employees and leaders. The Glens Falls Hospital Impact Mission Our Mission is to improve the health of people in our region by providing access to exceptional, affordable, and patient-centered care every day and in every setting.

How You Will Fulfill Your Potential Responsibilities Departmental Leader:

Provides an experience and environment of patient- and family-centered care. Interprets impact of broad scope organizational change for staff and develops change strategies for successful implementation. Incorporates GFH's vision, missions and values in goals and programs within Food and Nutrition Services and the Diabetes Education Program Develops and manages operational initiatives with measurable outcomes. Formulates objectives, goals and strategies collaboratively with other stakeholders. Prepares and delivers reports to operational leadership outlining progress toward meeting annual goals and objectives, to include performance related to finance, clinical activity, quality, safety, marketing, and human resources.

Financial Manager:

Actively seeks opportunities to improve financial outcomes, engaging staff in the process. Establishes annual financial goals and actively uses benchmarking to high performing systems in similar area of expertise to set annual targets. Monitors and analyzes financial data and utilizes it for decisions regarding FTE's, staffing and operational budget. Establishes an annual operating and capital budget, demonstrating fiscal responsibility through meeting budget targets. Creates business plan(s), justifying variances and analyzing cost benefit of programs. Directs and provides guidance to managers to effectively allocate resources based on patient volume, space availability, budget constraints, and program priorities, goals and objectives. Articulates to staff the budget and the context within the organizational financials.

Administrative Leader:

Contribute to the success of GFH by providing leadership, direction and coordination of operations, finances and human resources for area of responsibility. Manage and direct all activities within area of responsibility. Continually assesses all services, identifies problems, utilizes data to analyze and propose innovative approaches for solutions. Maintain records related to operations and services that are complete, accurate, available, and in compliance with all legal, regulatory, and policy requirements. Engages staff and other stakeholders in continuous improvement of systems and processes; manages resources for staff participation in improvement work activities. Ensures effective facilitation of improvement teams and development of leadership skills to ensure overall effectiveness of the meetings. Organizes and prioritizes time and resources to manage efficiency. Delegates appropriately. Remains current of new trends and best practices and incorporates into them into the Food and Nutrition Department. Articulates and enforces standards for quality/safe patient care Develops and implements innovative systems and processes that improve staff and patient quality and safety Demonstrates achievable and measurable results and develop action plans for improvement Initiates, monitors and enforces regulatory requirements. Holds self and others accountable to policy, standards and commitments and provides timely follow through on questions and concerns. Ensures development of Food and Nutrition initiatives to improve patient satisfaction and family centered care. Develops and implements clinical outcome measures for quality improvement, cost and complication reduction, and the implementation of evidence-based medicine. Incorporates the use of evidence-based practice and appreciative enquiry into program development and improvement activities Actively listens to staff ideas and concerns, assesses others communication styles and adapts to them. Effectively facilitates meetings at the organizational level as needed and appropriate. Creates bi-directional systems that effectively communicate information and data, utilizing multiple methods. Articulates and presents data, information and ideas in a clear and concise manner. Communicates opinions and ideas in a non-threatening and nonjudgmental manner to staff, peers and others. Demonstrates empathy and concern while ensuring that Food and Nutrition Program goals are met. Manages complex interdepartmental and interdisciplinary relationships to assure collaboration and effective/efficient operations within GFH. Creates an environment that encourages diverse opinions, recognizes differences and incorporates into process and services. Exhibits awareness of personal attitudes and beliefs, recognizing its effect on response to others. Creates a culture and systems for recognizing and rewarding staff.

Resource Manager:

Creates and maintains a satisfying workplace that fosters professional growth and job satisfaction for all members of the healthcare team. Interviews to select top talent, matching department needs with appropriate skill sets. Develops and implements recruitment and retention strategies that support a culture of leadership. Identifies and addresses own professional growth needs. Assesses manager and staff development needs, identifies goals and provides resources. Identifies lack of competency in performance and establishes a plan which includes goals, interventions and measures. Maintains membership in professional organization(s) to develop knowledge and resources through networking, continuing education, and participation in national, regional, and/or local activities. Ensures integration of ethical standards and core values into everyday work activities.

Education/Accredited Programs Minimum:

Bachelor's Degree from an accredited institution in a relevant subject area such as Nutrition, Dietetics, or Nutrition Education; master's preferred.

Minimum:

Five (5) years relevant experience in a healthcare setting.

Preferred:

Prior management experience, food industry experience, clinical experience in a hospital setting Licenses/Certifications/Registrations Certified Dietary Manager, Certified Food Protection Professional (CDM®, CFPP®)

Preferred:

Registered Dietitian by the Commission of Dietetic Registration. Skills/Abilities Excellent communication and interpersonal skills including the ability to negotiate and resolve conflicts and build teams. Demonstrated creativity and flexibility. Ability to operate in high-pressure situations. Excellent organizational skills. Demonstrated innovative approach to problem resolution. Broad knowledge of modern health care administration practices and principles within a managed care environment and/or an academic medical center. Effective analytical ability in order to develop and analyze options, recommend solutions to and solve complex problems and issues. Demonstrated effective managerial and administrative leadership of clinical operations Knowledge of principles and techniques used in negotiation as applied to service contracts and equipment purchasing. Effective organizational, planning and project management abilities. Experience in financial and programmatic presentations. Ability to function independently and deal with multiple, simultaneous projects. Ability to demonstrate a commitment to quality and excellence.

Effective leadership abilities:

Ability to implement change in a positive, sensitive and forward- thinking manner Planning and problem solving Developing goals and objectives, and establishing priorities Inspires confidence, appropriate risk taking and achievement of high standards Self-starter with a willingness to try new ideas Positive, can-do attitude coupled with a sense of urgency Good judgment and ability to act decisively at the right time Ability to effect collaborative and promote teamwork Ability to ensure a high level of customer satisfaction including employees, patients, and visitors Communities We Serve Located in the foothills of the beautiful Adirondack mountains, Glens Falls is conveniently located a short drive away from the capital region and Lake George. Work at the top of your profession and jumpstart your next career here at Glens Falls Hospital! All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. Salary Range The expected base rate for this Glens Falls, New York, United States-based position is $85,000 to $125,000. Exact rate is determined on a case-by-case basis commensurate with experience level, as well as education and certifications pertaining to each position which may be above the listed job requirements. Benefits Glens Falls Hospital is committed to providing our people with valuable and competitive benefits offerings, as it is a core part of providing a strong overall employee experience. A summary of these offerings, which are available to active, full-time and part-time employees who work at least 30 hours per week, can be found here .