Bothwell Regional Health Center
Assistant Director of Food and Nutritional Services
Bothwell Regional Health Center, Sedalia, Missouri, United States, 65301
Job Summary
The Director of Food and Nutritional Services is a Management position. The Assistant Director of Food and Nutritional Services supports the Director in overseeing the planning, coordination, and delivery of safe, high-quality food and nutrition services across the hospital and affiliated clinics. This role ensures compliance with Joint Commission standards, federal and state regulations, and hospital policies while promoting patient-centered care and operational efficiency in a rural healthcare environment. The position implements and recommends improvements to enhance departmental effectiveness, productivity, and quality for areas of responsibility. Responsibilities
Provides leadership and oversight for patient and café services. Supervises and mentors staff, fostering accountability, teamwork, and continuous improvement. Provides ongoing education and competency assessments for staff in food safety, infection control, and patient-centered service. Supports strategic initiatives to improve service delivery, cost efficiency, and patient satisfaction. Ensures adherence to regulatory standards, including federal, state, and TJC accrediting agencies, while maintaining confidentiality, HIPAA compliance, and patient rights. Assists the director with documentation, audits, and corrective action plans for accreditation readiness. Assists in budget development, monitoring expenses, and optimizing resource utilization; oversees ordering of food, supplies, and payroll activities. Assists in interviewing, hiring, and training team members; establishes performance standards, policies, and procedures. Ensures appropriate therapeutic diets are provided in alignment with physician orders. Participates interdepartmentally in quality assurance activities to continuously improve patient care. Participates in patient satisfaction programs, departmental meetings, and departmental in-service trainings. Other duties as assigned. Skills
Strong leadership and management abilities. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation standards. Experience in food service operations. Ability to manage budgets and track expenses. Knowledge of software used in food service and clinical operations. Qualifications
Education:
An advanced degree from an accredited college or university with a major in foods, nutrition, or food service administration is preferred. Licensure/Certification:
Must be a Certified Dietary Manager (CDM) or obtain certification within 18 months. Work Experience:
A minimum of 5 years of experience in Food Service Leadership/Management. Staff Competencies:
Demonstrates support for organizational and departmental mission; fosters teamwork; resolves conflicts constructively; communicates effectively; displays a courteous and friendly attitude; builds positive relationships; exercises good judgment; focuses on quality and process improvement; maintains strong computer and organizational skills; and has a vigorous desire to learn and grow. Working Conditions
Patient contact; exposure to chemicals; handling commercial food service equipment; walking and standing required throughout the day; indoor work with no extreme temperatures, lighting, or noise; use of computers.
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The Director of Food and Nutritional Services is a Management position. The Assistant Director of Food and Nutritional Services supports the Director in overseeing the planning, coordination, and delivery of safe, high-quality food and nutrition services across the hospital and affiliated clinics. This role ensures compliance with Joint Commission standards, federal and state regulations, and hospital policies while promoting patient-centered care and operational efficiency in a rural healthcare environment. The position implements and recommends improvements to enhance departmental effectiveness, productivity, and quality for areas of responsibility. Responsibilities
Provides leadership and oversight for patient and café services. Supervises and mentors staff, fostering accountability, teamwork, and continuous improvement. Provides ongoing education and competency assessments for staff in food safety, infection control, and patient-centered service. Supports strategic initiatives to improve service delivery, cost efficiency, and patient satisfaction. Ensures adherence to regulatory standards, including federal, state, and TJC accrediting agencies, while maintaining confidentiality, HIPAA compliance, and patient rights. Assists the director with documentation, audits, and corrective action plans for accreditation readiness. Assists in budget development, monitoring expenses, and optimizing resource utilization; oversees ordering of food, supplies, and payroll activities. Assists in interviewing, hiring, and training team members; establishes performance standards, policies, and procedures. Ensures appropriate therapeutic diets are provided in alignment with physician orders. Participates interdepartmentally in quality assurance activities to continuously improve patient care. Participates in patient satisfaction programs, departmental meetings, and departmental in-service trainings. Other duties as assigned. Skills
Strong leadership and management abilities. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation standards. Experience in food service operations. Ability to manage budgets and track expenses. Knowledge of software used in food service and clinical operations. Qualifications
Education:
An advanced degree from an accredited college or university with a major in foods, nutrition, or food service administration is preferred. Licensure/Certification:
Must be a Certified Dietary Manager (CDM) or obtain certification within 18 months. Work Experience:
A minimum of 5 years of experience in Food Service Leadership/Management. Staff Competencies:
Demonstrates support for organizational and departmental mission; fosters teamwork; resolves conflicts constructively; communicates effectively; displays a courteous and friendly attitude; builds positive relationships; exercises good judgment; focuses on quality and process improvement; maintains strong computer and organizational skills; and has a vigorous desire to learn and grow. Working Conditions
Patient contact; exposure to chemicals; handling commercial food service equipment; walking and standing required throughout the day; indoor work with no extreme temperatures, lighting, or noise; use of computers.
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