Wyoming Staffing
divh2Director -- Food Services/h2pThe Director -- Food Services provides strategic, operational, and clinical oversight for all Nutrition
Culinary Services functions, including food production, patient meal service, cafeteria operations, sanitation, therapeutic diet accuracy, and regulatory compliance. This position ensures the delivery of high-quality, safe, cost-effective food and nutrition services to patients, employees, and guests. The Director collaborates closely with the Registered Dietitian/Nutrition Services leadership to support medical nutrition therapy, patient satisfaction, and organizational goals./ppEssential Functions/ph3Leadership
Department Administration/h3pDirects the daily operations of Nutrition
Culinary Services in accordance with federal, state, and local regulations. Develops departmental goals, policies, procedures, and performance standards. Participates in strategic planning for hospital initiatives related to food service and nutrition support. Prepares, manages, and monitors operational and capital budgets; manages food, supply, and labor costs within approved targets. Maintains accurate records of expenditures, meal counts, inventory, and month-end reporting for Administration. Ensures appropriate staffing levels; develops and maintains work schedules within budgeted FTEs./ph3Staffing, Training
Performance Management/h3pRecruits, selects, and trains food service team members. Provides onboarding, annual competencies, and ongoing performance feedback. Conducts 90-day and annual performance evaluations in accordance with hospital policy. Conducts monthly in-service education, departmental meetings, and ensures compliance with food safety competencies./ph3Menu Management
Clinical Coordination/h3pOversees menu management processes, including diet order review, tray ticket accuracy, patient menu selections, and snack preparation. Ensures use of standardized recipes and production sheets for patient, cafeteria, and catering operations. Ensures therapeutic diets are accurately prepared and communicates patient concerns to the Registered Dietitian for follow-up./ph3Flow of Food, Quality, and Safety/h3pEnsures quality food production that meets nutrient preservation, safety, taste, and presentation standards. Monitors food temperatures, holding procedures, tray line accuracy, and timely delivery of meals. Conducts weekly kitchen sanitation and safety audits; ensures regulatory compliance with Joint Commission, CMS, and state/local health codes. Oversees dish room sanitation, equipment cleaning, food recalls, and proper food storage and labeling./ph3Physical Plant
Equipment Oversight/h3pPerforms monthly inspections of kitchen facilities, equipment, and contracted services (vent hood, fire suppression, pest management, grease traps, eyewash stations). Ensures temperature logs and equipment maintenance are completed per policy. Reports and addresses hazardous conditions promptly./ph3Regulatory Compliance
Surveys/h3pLeads the department through internal and external audits and surveys, maintaining a strong presence while surveyors are on-site. Ensures readiness and compliance with Joint Commission, CMS, FDA Food Code, and applicable state regulations. Develops and executes required Performance Improvement/QAPI plans, including aggregation and trending of key indicators./ph3Emergency Preparedness/h3pMaintains disaster readiness, including monthly inventory of emergency food and supplies. Ensures adherence to organizational emergency operations policies./ph3Collaboration
Customer Service/h3pCollaborates closely with clinical nutrition leaders and nursing units to ensure patient satisfaction and nutrition accuracy. Coordinates with other departments to support hospital initiatives, catering needs, and safety rounds. Promotes a culture of customer service, teamwork, and continuous improvement./ppKnowledge/Skills/Abilities/Expectations/ppComprehensive knowledge of quantity food production, safe food handling, food safety, and sanitation regulations. Knowledge of therapeutic diets and nutrition for acute-care patients. Strong leadership, communication, and motivational skills. Ability to analyze financial information, manage budgets, and oversee inventory control. Basic computer proficiency including Microsoft Office and dietary software. Ability to handle multiple priorities in a fast-paced environment./ppQualifications/ph3Education/h3pOne of the following is required - Registered/Licensed Dietitian - Registered Dietetic Technician - Certified Dietary Manager (CDM, CFPP) - Certified Food Service Manager (IFSEA) - Food Management Professional (FMP/MFP -- NRA ManageFirst) - Associate degree or higher in food service or restaurant management Must meet state requirements and maintain consultation with a Registered Dietitian./ph3Licenses/Certifications/h3pFood Handlers Permit -- Required ServSafe Certification -- Preferred Registered Dietitian (RD) -- Preferred/ph3Experience/h3pMinimum 2 years of food service management experience required. Acute care or healthcare food service experience strongly preferred. Experience with therapeutic diets and clinical coordination preferred./p/div
Culinary Services functions, including food production, patient meal service, cafeteria operations, sanitation, therapeutic diet accuracy, and regulatory compliance. This position ensures the delivery of high-quality, safe, cost-effective food and nutrition services to patients, employees, and guests. The Director collaborates closely with the Registered Dietitian/Nutrition Services leadership to support medical nutrition therapy, patient satisfaction, and organizational goals./ppEssential Functions/ph3Leadership
Department Administration/h3pDirects the daily operations of Nutrition
Culinary Services in accordance with federal, state, and local regulations. Develops departmental goals, policies, procedures, and performance standards. Participates in strategic planning for hospital initiatives related to food service and nutrition support. Prepares, manages, and monitors operational and capital budgets; manages food, supply, and labor costs within approved targets. Maintains accurate records of expenditures, meal counts, inventory, and month-end reporting for Administration. Ensures appropriate staffing levels; develops and maintains work schedules within budgeted FTEs./ph3Staffing, Training
Performance Management/h3pRecruits, selects, and trains food service team members. Provides onboarding, annual competencies, and ongoing performance feedback. Conducts 90-day and annual performance evaluations in accordance with hospital policy. Conducts monthly in-service education, departmental meetings, and ensures compliance with food safety competencies./ph3Menu Management
Clinical Coordination/h3pOversees menu management processes, including diet order review, tray ticket accuracy, patient menu selections, and snack preparation. Ensures use of standardized recipes and production sheets for patient, cafeteria, and catering operations. Ensures therapeutic diets are accurately prepared and communicates patient concerns to the Registered Dietitian for follow-up./ph3Flow of Food, Quality, and Safety/h3pEnsures quality food production that meets nutrient preservation, safety, taste, and presentation standards. Monitors food temperatures, holding procedures, tray line accuracy, and timely delivery of meals. Conducts weekly kitchen sanitation and safety audits; ensures regulatory compliance with Joint Commission, CMS, and state/local health codes. Oversees dish room sanitation, equipment cleaning, food recalls, and proper food storage and labeling./ph3Physical Plant
Equipment Oversight/h3pPerforms monthly inspections of kitchen facilities, equipment, and contracted services (vent hood, fire suppression, pest management, grease traps, eyewash stations). Ensures temperature logs and equipment maintenance are completed per policy. Reports and addresses hazardous conditions promptly./ph3Regulatory Compliance
Surveys/h3pLeads the department through internal and external audits and surveys, maintaining a strong presence while surveyors are on-site. Ensures readiness and compliance with Joint Commission, CMS, FDA Food Code, and applicable state regulations. Develops and executes required Performance Improvement/QAPI plans, including aggregation and trending of key indicators./ph3Emergency Preparedness/h3pMaintains disaster readiness, including monthly inventory of emergency food and supplies. Ensures adherence to organizational emergency operations policies./ph3Collaboration
Customer Service/h3pCollaborates closely with clinical nutrition leaders and nursing units to ensure patient satisfaction and nutrition accuracy. Coordinates with other departments to support hospital initiatives, catering needs, and safety rounds. Promotes a culture of customer service, teamwork, and continuous improvement./ppKnowledge/Skills/Abilities/Expectations/ppComprehensive knowledge of quantity food production, safe food handling, food safety, and sanitation regulations. Knowledge of therapeutic diets and nutrition for acute-care patients. Strong leadership, communication, and motivational skills. Ability to analyze financial information, manage budgets, and oversee inventory control. Basic computer proficiency including Microsoft Office and dietary software. Ability to handle multiple priorities in a fast-paced environment./ppQualifications/ph3Education/h3pOne of the following is required - Registered/Licensed Dietitian - Registered Dietetic Technician - Certified Dietary Manager (CDM, CFPP) - Certified Food Service Manager (IFSEA) - Food Management Professional (FMP/MFP -- NRA ManageFirst) - Associate degree or higher in food service or restaurant management Must meet state requirements and maintain consultation with a Registered Dietitian./ph3Licenses/Certifications/h3pFood Handlers Permit -- Required ServSafe Certification -- Preferred Registered Dietitian (RD) -- Preferred/ph3Experience/h3pMinimum 2 years of food service management experience required. Acute care or healthcare food service experience strongly preferred. Experience with therapeutic diets and clinical coordination preferred./p/div