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William R. Sharpe, Jr. Hospital
Functional Job Description
Dietary/Nutritional Services Director
Under general supervision, manages and provides direction to the hospital's Dietary/Nutritional Services
Department and Snackbar/Cate providing leadership, quality food services, accurate inventory of food
and supplies, and ensuring the kitchen, Snackbar/cafe and dining rooms are maintained in sanitary
conditions. Oversees compliance of all Nutritional Services standards through the Food Code, Joint
Commission, Legislative Rule, and CMS Standards. Supervises approximately 35 employees and oversees
meal preparations for approximately 5 DD ifleals per day.
ESSENTIAL DUTIES AND RESPONSIBILITIES: (Duties are determined by the facility needs and may
include, but are not limited to the following :)
• Directs and supervises all dietary functions and personnel: Plans, assigns, and coordinates the
work of subordinates for the food service operations.
• Ensure menus, recipes, diets, department and facility guidelines and policies/procedures are
followed by nutrition staff.
• Works with Registered Dietician to ensure menus and diets meet therapeutic needs of patients.
• Compiles management reports and/or studies for management (i.e., food/supplies/equipment
inventory; meals served per day; meal costs and rate setting, waste management program costs,
monthly reports to supervisor, monthly goals and objectives, etc.).
• Maintains cost records, monitors budget, and also works with auditors to provide budget reports
for nutritional services.
• Work with regulatory agencies (FDA inspections, Joint Commission, OHFLAC, State Health
Inspectors, etc.) to ensure safety and sanitation standards compliance in nutritional services.
• Reviews, monitors, and performs on-site inspections to document activities and evaluate the
performance of programs and staff in the dietary department.
• Purchases food, equipment and materials as required.
• Monitors invoices, inventories food and supply stock routinely. May assist stay in restocking
inventory in storerooms, coolers, and freezers.
• Monitors employee use of chemicals/cleaning agents used in sanitation.
• Compile data and quality improvement reports to monitor for solutions for improved services.
• Work closely with department heads on safety and security issues and collaborates with
maintenance and safety departments to ensure hazards are addressed.
• Interprets and applies departmental policies and regulations for employees and others and
advises subordinates of changes in policy and procedure.
• Responds to questions or problems of subordinates; restructures work procedures to align with
changes in state or federal laws, programs, and service changes.
• Develops ·dietary management tools.
• During emergency operations, works with command team directly to coordinate food services for
patients and staff.
• Assists staff in meal prep and service, when necessary.
Classifications that may fall into this supervisory responsibility, but not limited to -
Food Service Supervisors ; Cooks; Food Service Workers; Office Assistants; Patient dietary workers
Qualifications: To perform this job successfully, on individual must be oble to perform eoch essential duty satisfactorily. The requirements
listed below ore representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
Training: Graduation from an accredited four-year college or university.
Substitution: Additional experience as described below may be substituted for the required training on a
Experience: Two years of full-time or equivalent part-time paid experience in the area of assignment,
one year of which must have been in an administrative or supervisory capacity. Experience in food
management and preparation preferred.
Substitution: Successfully completed graduate study in the area of assignment from an accredited fouryear
college or university may be substituted on a year-for-year basis, not to include the year of
supervisory or administrative experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, and technical
procedures or governmental regulations. Ability to write reports, business correspondence, and
procedure manuals. Ability to effectively present information and respond to questions from groups of
managers, clients, customers, and the general public.
Ability to work with mathematical concepts such as probability and statistical inference, and
fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions,
percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an
extensive variety of technical instructions in mathematical or diagram form and deal with several abstract
and concrete variables.
Certificates, Licenses, Registrations:
None required but completion of an approved dietary manager's course that meets state and federal
regulations is preferred.
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