Director of Food and Nutritional Services | Full Time Days | Rochester General Hospital at Rochester Regional Health – ROCHESTER, New York

• Monitors quality of service and products produced by department to assure all customer goals are reached. Works with operational staff to continually improve quality of product and services.
• Coordinates with FNS management of production reaching optimal quality and cost levels.
• Administers Human Resources Policies to assure consistent implementation for the Food and Nutrition Services Department.
• In collaboration with Patient Care Services and the Clinical Nutrition Manager, utilizes Clinical Staff across the parent organization to effectively provide consistent care and monitoring of clinical outcomes. Through shared staffs develops Quality Assurance, Education, and Patient Care protocols.
• Responsible for purchasing system in liaison to group purchasing organizations for the Food and Nutrition Services Department maintaining all RGHS Food and Nutrition Service contracts, their quality, their consistency, and best cost analysis consistent with policies and procedures of RGHS Materials Management.
• Coordinates with affiliate managers and, as appropriate, all outside code enforcement for the New York State Health Department for clinical concerns in both acute and long-term care and DNV as it affects the Food and Nutrition Service Departments.
• Administers the policies and procedures of the Food and Nutrition Department as developed by department managers, assuring consistent implementation throughout RGHS.
• Develops and implements departmental integrated service plan within the framework of affiliate and RGHS plans.
• Develops and secures approval and administers individual capital budget.

• 8-10 Years of experience in healthcare or hospitality industry, with at least 5 years at a management level
• Strong knowledge of food and catering trends with a focus on quality, production sanitation, food cost controls and presentation
• Strong leadership, analytical and communication skills
• Financial, budgetary, accounting and computational skills

• Bachelor’s Degree in Culinary Arts, Foods Service Management or Culinary Nutrition preferred.
• Previous P&L accountability or contract managed service experience is desirable

EDUCATION:

• BA (Required)

PHYSICAL REQUIREMENTS: S - Sedentary Work - Exerting up to 10 pounds of force occasionally Sedentary work involves sitting most of the time, but may involve walking or standing for brief periods of time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met.

PAY RANGE: $75,000.00 - $105,000.00

The listed base pay range is a good faith representation of current potential base pay for successful applicants. It may be modified in the future. Pay is determined by factors including experience, clinical licensure date, relevant qualifications, specialty, internal equity, location, and contracts.