Director of Food and Nutrition Services

Lensa is a career site that helps job seekers find great jobs in the US. We are not a staffing firm or agency. Lensa does not hire directly for these jobs, but promotes jobs on LinkedIn on behalf of its direct clients, recruitment ad agencies, and marketing partners. Lensa partners with DirectEmployers to promote this job for St Anthony Regional Hospital. Clicking "Apply Now" or "Read more" on Lensa redirects you to the job board/employer site. Any information collected there is subject to their terms and privacy notice.

Description

Essential Duties and Responsibilities

• Provides strategic leadership in planning, coordinating, and directing all Food and Nutrition Services (FNS) functions, ensuring alignment with organizational goals.
• Develops and maintains departmental policies and operational procedures that ensure safe food handling, sanitation, infection control, and compliance with federal, state, and local regulations.
• Implements a system-wide customer service philosophy that focuses on value, service excellence, and patient/resident satisfaction.
• Oversees menu development and food production to ensure nutritionally sound, attractive, cost-effective meals that meet dietary requirements, physician orders, and regulatory standards.
• Conducts routine inspections of food preparation, storage, and service areas to ensure cleanliness, safety, temperature control, and proper equipment operation.
• Develops and manages annual operating and capital budgets; monitors food and labor costs; develops strategies for waste reduction and operational efficiencies.
• Establishes purchasing and inventory guidelines to ensure cost-effective procurement, proper receiving, storage, and inventory control of food and supplies.
• Ensures accurate maintenance of departmental records, production logs, temperature logs, sanitation documentation, and purchasing documentation, in accordance with regulatory and audit requirements.
• Maintains compliance with Joint Commission, OSHA, CMS, IDPH, HIPAA, and local health department requirements.
• Coordinates and leads departmental quality improvement initiatives; collects data, monitors trends, and implements corrective action plans to achieve performance goals.
• Provides ongoing leadership for staffing, including recruitment, selection, scheduling, performance evaluation, coaching, and progressive discipline.
• Ensures all staff are trained on food safety standards, emergency food supply procedures, infection prevention, and department policies.
• Collaborates with Nursing, Dietitians, Resident Care, Rehabilitation, and other interdisciplinary teams to support patient/resident clinical nutrition needs.
• Responds to customer feedback and implements service recovery processes to maintain a high level of satisfaction.
• Provides leadership and support for special functions, catering events, or emergency feeding needs.
• Participates in committees, leadership meetings, surveys, inspections, and hospital-wide improvement initiatives.
• Maintains confidentiality of patient, resident, employee and organizational information.
• Attends mandatory meetings and required trainings; participates in opportunities for personal and professional growth.
• Performs other duties as necessary or assigned.
• Complies with the Corporate Compliance Policy and all laws, regulations, and Standards of Conduct relating to the position and agrees to report any suspected violations.
  
  

Supervisor Responsibilities

Carries out supervisory responsibilities in accordance with hospital policies and applicable laws. Responsibilities include interviewing, recommending hire, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining employees; and addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Demonstrated leadership and supervisory skills, including the ability to coach, develop, and motivate staff; delegate effectively; provide constructive feedback; and hold employees accountable.
• Strong decision-making and problem-solving abilities with a focus on safe, efficient, and patient-centered operations.
• Ability to model professionalism, teamwork, and positive communication when working with staff, patients, residents, families, and vendors.
• Ability to plan, organize, and prioritize work with attention to detail and time-sensitive deadlines.
• Ability to maintain composure and sound judgment in high-volume or fast-paced situations.
• Proficient computer skills including email, scheduling, inventory or purchasing software, Microsoft Office applications, and the ability to learn new systems.
• Ability to maintain confidentiality of sensitive employee, patient, and organizational information.
  
  

Education and/or Experience

• Associates degree in food service management (Bachelor’s degree preferred), hospitality, business, or restaurant management with two (2) years of leadership experience in a related industry; or equivalent combination of education and experience.
  
  

Position Requirements, Certifications, Licensure

• Completion of a Certified Food Protection Manager (CFPM) certification within six (6) months of hire with ongoing maintenance of certification.
• Must be able to complete required leadership, safety, and compliance training as assigned.
  
  

Language Skills

• Ability to communicate (verbal and written) effectively and professionally with managers, employees, patients, customers, and the public in English.
• Ability to write reports, correspondence, and business documentation using proper grammar and professional formatting.
• Ability to present information in individual or group settings.
• Requires effective management and leadership skills and the ability to work with confidential information
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Activity

Frequency

Details

Standing

Frequently

Up to 6–8 hours/day

Walking

Frequently

May include wet/slippery surfaces

Sitting

Frequently

Administrative tasks and computer work

Lifting/Carrying

Frequently: up to 20 lbs; Occasionally: up to 50 lbs

Supplies, food products, equipment; team lift >50 lbs

Pushing/Pulling

Frequently

Food carts, supply carts, equipment

Stooping/Kneeling/Crouching

Occasionally

Accessing lower shelving and storage

Reaching/Handling

Frequently

Inventory, equipment, inspections

Fine Motor Skills

Frequently

Computer use, equipment controls

Vision Requirements

Constant

Close/distance vision, color, depth perception, peripheral vision, focus

Hearing/Speaking

Constant

Communication, safety instructions, equipment alarms

Computer work is frequent. Work pace may be fast with shifting priorities.

Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work performed in both office and commercial kitchen environments.
• Frequent exposure to humid conditions, hot surfaces, steam, sharp utensils, slicers, mixers, and cleaning chemicals.
• Possible exposure to hot and cold environments such as ovens, steamers, refrigerators, and freezers.
• Risk of slips on wet floors, moving carts, and equipment.
• In the healthcare setting, employees may have minimal exposure to bloodborne pathogens, bodily fluids, unpleasant sights, or odors.
• PPE required per department policy.
• Noise level is usually moderate, but can be loud in production areas.
  
  

Qualifications

Education

Preferred

• Associates or better
  
  

Experience

Preferred

• 2 years: Food service management, hospitality, business, or restaurant management with two (2) years of leadership experience in a related industry experience.
  
  

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

If you have questions about this posting, please contact support@lensa.com