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Director Nutritional Services job

Florida HospitalZephyrhills, FL
Florida Hospital jobs

Company

Skills

Company Description

Established in the year 1908, AdventHealth Orlando, formerly Florida Hospital Orlando, offers state-of-the-art medical care to families and the communities. With a shared vision, Christian mission, common values, and focus on whole-person health, it is committing to making communities healthier with a unified system. AdventHealth provides an environment that promotes health, healing, and relaxation. Above all, it offers the caring expertise of 80,000+ skilled and compassionate caregivers in hospitals, skilled nursing facilities, physician practices, home health agencies, and outpatient clinics delivering individualized and holistic medical care. AdventHealth is an equal opportunity employer. Employees at AdventHealth have more than just a job - they have a calling, a purpose they share with everyone. The company dedicatedly helps its workforce grow both spiritually and professionally through the creation principles, which emphasize complete health. Thus, AdventHealth and its employees together help families and the communities heal their body, mind, and spirit.

Job Description

Description
Director Nutritional Services AdventHealth Zephyrhills

Location Address: 7050 Gall Boulevard Zephyrhills, Florida 33541

Top Reasons to Work at AdventHealth Zephyrhills

FH Zeph/Dade City Named One of America’s Best Hospitals for Heart Care, Orthopedics, Stroke Centers and Patient Safety three years in a row “2017-2019” by the Women’s Choice Award
Leapfrog Hospital Safety Grade A Spring/Fall 2018
One of only 35 Hospitals Nationally Named as a Top General Hospital by The Leapfrog Group
Four Star Recipient for Coronary Interventional Procedures in 2019 by Health grades
First in Florida to earn Advanced Certification for Total Hip and Total Knee by The Joint Commission
Work Hours/Shift:

Full Time

You Will Be Responsible For:

•         Actively leads and participates in strategic planning for the department and manages the plan to achieve department goals, regulatory compliance, and objectives consistent with organizational vision and direction of services.

•         Leads ongoing master planning with leaders for department space, clear circulation of occupants, equipment, supportive environment, and resources needed to safely and effectively support the services provided.

•         Creates, manages and analyzes annual budgets for revenue, labor and non-labor expenses and optimize staffing effectiveness while achieving economies of scale.

•         Establishes and maintains customer satisfaction at a level that ensures the highest quality service.

•         Provides consistent improvement in patient satisfaction survey results.

•         Administers required customer surveys and responds in a timely and effective manner with a plan of action for any areas not meeting expectation.

•         Promotes improvement of customer satisfaction levels for diet and meals.

•         Executes programs to meet unique needs under the Administrative sponsors’ direction.

•         Provides healthy food choices and variety of options in an attractive manner.

•         Assists in educating the public regarding healthy food choices.

Leadership and Managerial Skills

Demonstrates a proactive and enthusiastic attitude in striving for and meeting goals and objectives.

Maintains high levels of employee engagement and job performance by providing recognition and opportunities for learning.

Program Quality and Standards

Ensures compliance with all regulatory agencies.

Enforces recipe compliance and proper purchasing procedures.

Ensures that all performance improvement standards are practiced.

Takes action to ensure that all quality service standards are met and that proper planning to ensure food is prepared on time, organized, high quality and in a safe manner.

Provides recognition for associates when goals are met and/or exceeded.

Develops and maintains the department sanitation and HACCP programs.

Financial

Develops a business plan and budget with the Administrator and Finance.

Develops financial forecasts and balances program and resources.

Monitors and controls expenses.

Is responsible for attainment of financial goals.

Is responsible for accuracy and timeliness of data, both financial and statistical.

Recommends capital requirements to maximize financial returns.

Assists in development of future contract financial review and updates.

Responsible for productivity and staffing, utilizing Labor Optimization Tools.

Business Growth and Marketing

Increases operating profit contribution by implementing and building services and creating other opportunities for growth.

Maintains an awareness of the competition and market conditions internal and external to the unit.

Human Resource Management

Uses independent judgment to hire new employees and in applicant evaluation.

Uses independent judgment to terminate supervised employees in partnership with Employee Relations and in accordance with policies, rules and procedures.

Assigns employees to a particular place, appoints employees to a particular time or gives significant overall duties to employees utilizing supervisory discretion and independent judgment. Authorizes and assigns overtime to employees when determined to be appropriate.

Responsibly directs, monitors and corrects employees in the performance of job duties in order to ensure adequate performance and quality of work.

Foster employees’ understanding of the hospital’s mission.

Manages employees in a way that demonstrates respect for their dignity.

Administers hospital policies in a fair and consistent manner.

Assists employees in an understanding of performance standards.

Provides employees with specific, timely and constructive feedback.


Qualifications
KNOWLEDGE AND SKILLS REQUIRED:

Must have operational, functional and strong business acumen skills and knowledge of the Food and Nutrition processes, including the clinical and dietary technical areas/storage/delivery and approved vendor buying power.

Ensures current operations are compliant with government and regulatory agency guidelines.  

Computer proficiency.

Must have proven operational experience at the managerial level.

Knowledge of HACCP (Hazard Analysis and Critical Control Points).

Must have excellent communication, interpersonal and general management skills, must be service oriented and able to work effectively under pressure and meet established goals and objectives.

KNOWLEDGE AND SKILLS PREFERRED:

None

EDUCATION AND EXPERIENCE REQUIRED:

Bachelor’s degree in culinary arts or related discipline

Five years of management experience

Minimum of five years of food service experience

EDUCATION AND EXPERIENCE PREFERRED:

Ten years of management experience

LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED:

Driver’s license

LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED:

Registered dietician strongly preferred

TASKS

  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
  • Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

SKILLS

  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • WritingCommunicating effectively in writing as appropriate for the needs of the audience.
  • SpeakingTalking to others to convey information effectively.

KNOWLEDGE

  • Administration and ManagementKnowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
  • ClericalKnowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Customer and Personal ServiceKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • MathematicsKnowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Florida Hospital

Type

Nonprofit

Size

Large

Location

Multiple locations

Founded

1908

CEO

Brian Adams

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