Director, Food & Nutrition Services

OhioHealth; USA; Vor Ort; USD 120.000 - 160.000; Vollzeit

Zusammenfassung

OhioHealth in Mansfield seeks a Director of Nutrition Services to lead planning, directing and controlling nutrition operations, partnering with hospital management, staff and physicians to meet service goals.

You will monitor data, analyze trends, and drive improvements to quality and customer satisfaction while ensuring compliance with codes and safety standards. This role demands strategic leadership and strong people management within the Mansfield area.

Qualifikationen

• Bachelor's Degree required in nutrition or related field.
• 5–7 years of hospital nutrition services experience.
• Strong problem-solving and management skills.

Aufgaben

• The Director of Nutrition Services will continually monitor data, analyze results, identify trends and develop action plans to address gaps.
• Direct the activities of others to achieve the highest level of performance.
• Establishes, staffs, and manages departments to support hospital needs and objectives.

Kenntnisse

Leadership

Communication

Decision Making

Ausbildung

Bachelor's Degree

Jobbeschreibung

We are more than a health system. We are a belief system. We believe wellness and sickness are both part of a lifelong partnership, and that everyone could use an expert guide. We work hard, care deeply and reach further to help people uncover their own power to be healthy. We inspire hope. We learn, grow, and achieve more - in our careers and in our communities.

Job Description Summary:

The Director of Nutrition Services position will work in partnership with management, hospital staff, and physicians to ensure that Nutrition meets or exceeds their service goals as measured on the Balanced Scorecard. The Director is responsible for planning, directing and controlling the nutrition as well as ensuring that work performance is in compliance with applicable codes, regulations, customer expectations and standards for efficiency and safety.

Responsibilities And Duties:

Mission and Cardinal Value: Models organizational mission and values through daily actions, decision making and priority setting; treats others in a manner which honors their dignity and worth.

Leadership: Sincerely strives to serve the needs of those with whom she or he works; builds relationships based on integrity; acknowledges mistakes and accepts accountability for work and actions; strives for continuous improvement both personally and professionally; recognizes achievements of others.

Stewardship: Demonstrates keen commitment to cost effectiveness and sound business practices.

Service and Quality: Serves others with compassion and respect and, whenever possible, honors their choices; strives to deliver services that set community standards.

Decision Making: Makes decisions based on best information at the time; explains decisions to others and honors them; acts in a timely fashion; demonstrates flexibility and creativity in finding solutions; takes appropriate risks.

Communication: Relates to others in an honest, straightforward fashion; listens with a sincere attempt to understand and values divergent points of view; open to new ideas and embraces change.

Diversity: Demonstrates commitment to valuing individual needs and abilities both in the people we serve and in the workplace.

The Director of Nutrition Services will continually monitor data, analyze results, identify trends, conduct gap analysis and develop action plans to address gaps, leading to ongoing service improvements and increased customer satisfaction.

Direct the activities of others to achieve the highest level of performance.

Effectively analyzes problems and develops well-reasoned solutions; recognizes and validates assumptions, collects information and draws meaningful inferences.

Works effectively within the constraints of OhioHealth, Mansfield's formal and informal structures.

Contributes to the personal and professional growth of others through feedback, coaching and support.

Instrumental in identifying critical factors for success, implementing service improvements in partnership with management and staff.

Establishes, equips, staffs, and manages departments in order to support hospital needs and objectives.

Plans and develops short and long term department objectives, based upon hospital goals and objectives.

Develops implements and administers departmental policies and procedures; confers with other hospital departments to develop policies and procedures.

Interviews, hires, trains, evaluates performance and, when necessary, disciplines and discharges staff. Works to resolve grievances, schedule work assignments and discipline employees.

Performs other duties as assigned.

Authority and Delegated Responsibility:

• Daily management of the nutrition service.
• Supervises nutrition Managers, Supervisors and staff.
• Implementing training programs for nutrition staff.
• Assuring that established policies and procedures are maintained that address at least the following:
• Safety practices for food handling.
• Emergency food supplies.
• Orientation, work assignments, supervision of work and personnel performance.
• Menu planning, purchasing of foods and supplies, and retention of essential records.
• Service QAPI program.

The Director Nutrition & EVS must demonstrate, through education, experience and/or specialized training, the qualifications necessary to manage the service, appropriate to the scope and complexity of the food service operations.

Minimum Qualifications:

• Bachelor's Degree (Required)
• Degree plus five to seven years of previous nutrition services experience in a hospital setting.
• Work requires the ability to resolve complex problems requiring the application of management principles, theories, concepts and in depth, experienced based knowledge.
• Work requires the communication sk