Company DescriptionOur Regional Medical Center is your community healthcare provider. With more than 500 healthcare professionals strong, our 93 bed facility offers complete inpatient, outpatient, surgical and emergency care. In addition to an onsite Level II Neonatal Intensive Care Unit, we are a Level IV Trauma designated facility and are a Bariatric Center of Excellence.Our goal is to create a great place for associates to work, physicians to practice medicine, and patients to receive the highest level of care in the community we call home.We have an opportunity available for a Director of Food and Nutrition Services to join our team. This is a leadership position providing direction and oversight of all food service and nutrition related activities, including patient food service, cafeteria, catering, quality improvement, sanitation, infection control and all other hospital food service related activities.Job DescriptionResponsibilities•Accountable for all food service operations, assuring safe, quality, efficient food handling, preparation and food services for all customer groups •Develops, manages, and maintains food service policies and procedures in accordance with hospital and professional standards•Develops menus and oversees the handling, preparation, and storage of food•Ensure that all areas comply with Local, State, Federal and TJC regulations and standards•Actively monitors and evaluates all resources including inventory, supplies, staffing, equipment and vendors to maximize productivity and ensure department is operating within budget •Actively seeks ways to control costs without compromising quality or the services delivered•Proactively recruit and hire qualified competent staff, ensuring the selection, retention and assignment of staff maintain appropriate staffing levels and meet organizational needs•Ensures new staff is oriented to specific job duties and provide ongoing coaching and training to maximize competency and performance•Manages staff performance through regular review, real time feedback, and performance planningQualificationsQualifications •Bachelor’s degree in Foodservice Management, Nutrition, Business Management, Healthcare Administration or related field•Minimum of eight (8) years of food service experience, with a minimum of five (5) years of management experience•Food Handlers Certification required•Experience in fine dining or hospitality highly desired•Ability to effectively communicate clearly and professionally with patients, visitors and staff at all levels within the organization•Proven leadership experience with the ability to motivate and promote teamwork•Demonstrates superior commitment to quality and customer satisfactionAdditional Information What We Offer•Competitive Pay •Medical/Dental/Vision Insurance•Matching 401K •PTO and EIB •Tuition Reimbursement •Employee Referral Bonus Program•Opportunities for career advancement•Rewards and recognition programs•Additional perks and discountsWe look forward to receiving your application!All your information will be kept confidential according to EEO guidelines.