What are the responsibilities and job description for the Director of Food and Nutrition Services - ANMC Foods position at Alaska Native Tribal Health Consortium (ANTHC)?
The Alaska Native Tribal Health Consortium is a non-profit Tribal health organization designed to meet the unique health needs of Alaska Native and American Indian people living in Alaska. In partnership with the more than 171,000 Alaska Native and American Indian people that we serve and the Tribal health organizations of the Alaska Tribal Health System, ANTHC provides world-class health services, which include comprehensive medical services at the Alaska Native Medical Center, wellness programs, disease research and prevention, rural provider training and rural water and sanitation systems construction.
ANTHC is the largest, most comprehensive Tribal health organization in the United States, and Alaska’s second-largest health employer with more than 3,100 employees offering an array of health services to people around the nation’s largest state.
Our vision: Alaska Native people are the healthiest people in the world.
ANTHC offers a competitive and comprehensive Benefits Package for all Benefit Eligible Employees, which includes:
Alaska Native Tribal Health Consortium has a hiring preference for qualified Alaska Native and American Indian applicants pursuant to P.L. 93-638 Indian Self Determination Act.
Summary
The Director of Food and Nutrition Services directs and manages food and nutrition services on the ANTHC campus to include hospital patient services, clinical nutrition services, patient housing, retail operations, catering, traditional foods program and gardens, and food and beverage vendors. Responsible to develop strategy and business objectives that positively impact patient and customer outcomes through food and nutrition delivery services that meet regulatory standards and organization financial expectations.
Responsibilities
Provides leadership and directs food service and clinical nutrition functions to ensure they are high quality to ensure they are high quality, meet regulatory requirements and are fiscally accountable. Aligns work, employee schedules, and labor targets to achieve best outcomes.
B uilds and develops leader team to establish positive work culture and deliver outcomes.
P romotes teamwork inside/outside the department and collaborates with hospital/health system stakeholders to implement programs and processes that meet the needs of the organization.
E nsures that the operations are well managed, employee performance is evaluated, and follows health system performance management guidelines.
P rovides leadership, direction, and guidance to assigned staff and contract staff as the manager. Develops goals and priorities in conjunction with employees, and assigns tasks and projects. Develops staff skills and training plans. Counsels, trains, and coaches. Carries out manager duties including corrective actions and conducing performance evaluations.
C reates a service culture within the team.
E nsures procedures and employee training are in place to provide maximum service quality, service, profitability, and productivity for patients and customers.
E nsures the maintenance of all equipment and the physical environment within the food service areas.
E valuates food service and clinical nutrition operations performance using key metrics, customer feedback, employee rounding, and workflow observations to identify opportunities for improvement, service innovation, or design/equipment modifications.
D evelops and implements data-driven strategy aligned with organizational priorities and mission that provides value for the customers and organization over time.
P lans, organizes, and prioritizes projects balancing successful execution of current operations with design and implementation needs of new programs or spaces.
E valuates technology use, outcomes, and new technology opportunities that could benefit operations/service.
I ntegrates functions of the organization, departments, and area operations. Develops a culture of teamwork supporting the department and organization. Resolves conflicts productively and communicates for understanding.
I nteracts and develops relationships with key health system stakeholders to further the foodservices brand and actively promotes the services of the department.
M aintains responsibility and accountability for effective fiscal management of the department including operating expenses, labor utilization, supply management, capital expenditures, and revenue maximization.
P lans and develops budgets in alignment with organization priorities.
E valuates financial performance, identifies opportunities, and implements corrective actions as necessary.
D evelops staffing models that ensure adequate qualified and competent persons provide required services while balancing labor productivity and financial targets.
E stablishes purchasing, receiving, supply management, and timekeeping processes with team to ensure fiscal responsibility and accountability in addition to supporting the program foodservice needs.
P erforms other duties as assigned.
Other Information
KNOWLEDGE and SKILLS
Knowledge of Alaskan culture and geography.
Knowledge of food service and clinical nutrition program development.
Knowledge of food safety concepts and techniques.
Knowledge of customer service concepts and practices.
Knowledge of program coordination and program tracking/documentation technique.
Knowledge of applicable federal, state, hospital and regulatory committee rules and regulations.
Knowledge of privacy laws and regulations.
Skill in integrating food service and clinical nutrition program and functions to achieve quality and efficiency outcomes.
Skill in food service financial oversight and development .
Skill in communicating effectively through written correspondence, staff reports and public presentations.
Skill in effectively managing and leading staff, developing, coaching the team, and delegating tasks and authority.
Skill in assessing and prioritizing multiple tasks, projects and demands and provides situational leadership and decision-making.
Skill in establishing and maintaining cooperative working relationships with other employees, stakeholders, and other partners.
Skill in operating a personal computer utilizing a variety of software applications.
MINIMUM EDUCATION QUALIFICATION
B achelor’s degree in food management, nutrition, culinary, or related field.
mInimum Experience Qualification
Non-supervisory – Seven (7) years of progressive foodservice experience. An equivalent combination of relevant education and/or training may be substituted for experience.
AND
Supervisory - Five (5) years involving employee supervision in a healthcare food services leadership role.
MINIMUM CERTIFICATION QUALIFICATION
C ertified Dietry Manager and ServSafe Food Protection Manager certification or comparable to meet State of Alaska standards. Or, Food Protection Manager Certification must be obtained within 6 months if someone on the foodservice team is already certified and meets Alaska Food Protection Manager Standards.
PREFERRED EDUCATION QUALIFICATION
M aster’s degree in food management, nutrition, culinary, or related field.
Preferred Experience Qualification
N /A
PREFERRED CERTIFICATION QUALIFICATION
N /A
a Dditional Requirements
D epending on the needs of the organization, some incumbents in this job class may be required to obtain additional certifications or training in one or more specialty areas.
ANTHC is the largest, most comprehensive Tribal health organization in the United States, and Alaska’s second-largest health employer with more than 3,100 employees offering an array of health services to people around the nation’s largest state.
Our vision: Alaska Native people are the healthiest people in the world.
ANTHC offers a competitive and comprehensive Benefits Package for all Benefit Eligible Employees, which includes:
- Medical Insurance provided through the Federal Employee Health Benefits Program as a Tribal Employee, with over 20 plans and tiers.
- Cost-Share Dental and Vision Insurances
- Discounted Pet Insurance
- Retirement Contributions with Pre-Tax or Roth options into a 403(b).
- 401(a) ANTHC Retirement Plan: After one year of employment, ANTHC will begin making matching contributions of up to 5% of your eligible pay, based on your own contributions. In addition, you may be eligible for an annual discretionary contribution of up to 3% from the employer.
- Paid Time Off starts immediately, earning up to 6 hours per pay period, with paid time off accruals increasing based on years of service.
- Eleven Paid Holidays
- Paid Parental Leave or miscarriage/stillbirth eligibility after six months of employment
- Basic Short/Long Term Disability premiums, Accidental Death and Dismemberment (AD&D) Insurance, and Basic Life Insurance are covered 100% by ANTHC, with additional options for Short-Term Disability Buy-Up Coverage and Voluntary Life for yourself and your family members.
- Flexible Spending Accounts for Healthcare and Dependent Care.
- Ancillary Cash Benefits for accident, hospital indemnity, and critical illness.
- On-Site Child Care Facility with expert-designed classrooms for early child development and preschool.
- Employee Assistance Program with support for grief, financial counseling, mental/emotional health, and discounted legal advice.
- Tuition Discounts for you and your eligible dependents at Alaska Pacific University.
- On-Site Training Courses and Professional Development Opportunities.
- License and certification reimbursements and occupational insurance for medical staff.
- Emergency Travel Assistance
- Education Assistance or Education leave eligibility
- Discount program for travel, gym memberships, amusement parks, and more.
Alaska Native Tribal Health Consortium has a hiring preference for qualified Alaska Native and American Indian applicants pursuant to P.L. 93-638 Indian Self Determination Act.
Summary
The Director of Food and Nutrition Services directs and manages food and nutrition services on the ANTHC campus to include hospital patient services, clinical nutrition services, patient housing, retail operations, catering, traditional foods program and gardens, and food and beverage vendors. Responsible to develop strategy and business objectives that positively impact patient and customer outcomes through food and nutrition delivery services that meet regulatory standards and organization financial expectations.
Responsibilities
Provides leadership and directs food service and clinical nutrition functions to ensure they are high quality to ensure they are high quality, meet regulatory requirements and are fiscally accountable. Aligns work, employee schedules, and labor targets to achieve best outcomes.
B uilds and develops leader team to establish positive work culture and deliver outcomes.
P romotes teamwork inside/outside the department and collaborates with hospital/health system stakeholders to implement programs and processes that meet the needs of the organization.
E nsures that the operations are well managed, employee performance is evaluated, and follows health system performance management guidelines.
P rovides leadership, direction, and guidance to assigned staff and contract staff as the manager. Develops goals and priorities in conjunction with employees, and assigns tasks and projects. Develops staff skills and training plans. Counsels, trains, and coaches. Carries out manager duties including corrective actions and conducing performance evaluations.
C reates a service culture within the team.
E nsures procedures and employee training are in place to provide maximum service quality, service, profitability, and productivity for patients and customers.
E nsures the maintenance of all equipment and the physical environment within the food service areas.
E valuates food service and clinical nutrition operations performance using key metrics, customer feedback, employee rounding, and workflow observations to identify opportunities for improvement, service innovation, or design/equipment modifications.
D evelops and implements data-driven strategy aligned with organizational priorities and mission that provides value for the customers and organization over time.
P lans, organizes, and prioritizes projects balancing successful execution of current operations with design and implementation needs of new programs or spaces.
E valuates technology use, outcomes, and new technology opportunities that could benefit operations/service.
I ntegrates functions of the organization, departments, and area operations. Develops a culture of teamwork supporting the department and organization. Resolves conflicts productively and communicates for understanding.
I nteracts and develops relationships with key health system stakeholders to further the foodservices brand and actively promotes the services of the department.
M aintains responsibility and accountability for effective fiscal management of the department including operating expenses, labor utilization, supply management, capital expenditures, and revenue maximization.
P lans and develops budgets in alignment with organization priorities.
E valuates financial performance, identifies opportunities, and implements corrective actions as necessary.
D evelops staffing models that ensure adequate qualified and competent persons provide required services while balancing labor productivity and financial targets.
E stablishes purchasing, receiving, supply management, and timekeeping processes with team to ensure fiscal responsibility and accountability in addition to supporting the program foodservice needs.
P erforms other duties as assigned.
Other Information
KNOWLEDGE and SKILLS
Knowledge of Alaskan culture and geography.
Knowledge of food service and clinical nutrition program development.
Knowledge of food safety concepts and techniques.
Knowledge of customer service concepts and practices.
Knowledge of program coordination and program tracking/documentation technique.
Knowledge of applicable federal, state, hospital and regulatory committee rules and regulations.
Knowledge of privacy laws and regulations.
Skill in integrating food service and clinical nutrition program and functions to achieve quality and efficiency outcomes.
Skill in food service financial oversight and development .
Skill in communicating effectively through written correspondence, staff reports and public presentations.
Skill in effectively managing and leading staff, developing, coaching the team, and delegating tasks and authority.
Skill in assessing and prioritizing multiple tasks, projects and demands and provides situational leadership and decision-making.
Skill in establishing and maintaining cooperative working relationships with other employees, stakeholders, and other partners.
Skill in operating a personal computer utilizing a variety of software applications.
MINIMUM EDUCATION QUALIFICATION
B achelor’s degree in food management, nutrition, culinary, or related field.
mInimum Experience Qualification
Non-supervisory – Seven (7) years of progressive foodservice experience. An equivalent combination of relevant education and/or training may be substituted for experience.
AND
Supervisory - Five (5) years involving employee supervision in a healthcare food services leadership role.
MINIMUM CERTIFICATION QUALIFICATION
C ertified Dietry Manager and ServSafe Food Protection Manager certification or comparable to meet State of Alaska standards. Or, Food Protection Manager Certification must be obtained within 6 months if someone on the foodservice team is already certified and meets Alaska Food Protection Manager Standards.
PREFERRED EDUCATION QUALIFICATION
M aster’s degree in food management, nutrition, culinary, or related field.
Preferred Experience Qualification
N /A
PREFERRED CERTIFICATION QUALIFICATION
N /A
a Dditional Requirements
D epending on the needs of the organization, some incumbents in this job class may be required to obtain additional certifications or training in one or more specialty areas.