Director of Dietary
Roosevelt General Hospital and Clinics, Portales, New Mexico, United States, 88130
Job Summary
The Director of Dietary Services is responsible for directing RGH's sustaining of the highest quality food service and nutritional care for customers consisting of patients, guests and employees. The primary goal of the department is to provide nutritious, high quality dining experiences for the people served patient meals, and in RGH's Café, and when catering in-house.. The Director will lead by example and embody the hospital's mission, vision and values; administer, plan and oversee all activities of food hospitality and nutrition; maintain patient, guest and customer service relations with an acute focus balancing culinary integrity, hospitality, retail and financial results, while safeguarding each customer experiences the highest level of personalized service.
Essential Functions Promote the mission, vision and values of the organization and exemplify them through nutrition and food hospitality Work to ensure all patients, families and hospital visitors are greeted with a positive, cheerful attitude by Dietary staff Direct the supervision of food production, consistently ensuring standardized recipes and production sheets, checking of food for flavor and temperature and appearance for patient meals, RGH's Café, and in-house catering done by Dietary Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for therapeutic diets and control food costs Supervise personalized dietary assessments conducted by Nutritional Service Ambassadors, ensure appropriate daily menu preparations for each patient Plan menus, purchase food and assign duties for special functions such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions Develop Dietary Services team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; show responsibility for own professional practice and ongoing education Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of nutritional food service done for patient meals, RGH's Café location, and in-house catered events Evaluate personnel on a regular basis according to prescribed guidelines; terminate under-performing personnel according to standard procedure, as required Maintain monthly inventory controls Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies Frequently inspect all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and record-keeping and compiling of reports Review department performance and institute changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements and promote more efficient operation of the department Non-Essential Functions
Perform other duties as assigned Roosevelt General Hospital (RGH) is committed to providing safe, quality care to patients. Employees are required to adhere to the Values of RGH.
Integrity:
We are committed to honesty and ethical principles, where our words and actions reflect our dedication to fostering strong relationships and maintaining professional credibility. We take accountability for our actions and their impact on others, consistently honoring our commitments and upholding moral standards and values in every situation. Learning:
We promote personal growth and professional excellence by embracing continuous learning through training, mentorship, and constructive feedback. We foster a collaborative culture driven by curiosity and critical thinking, encouraging staff to ask questions, seek answers, and share knowledge. Innovation:
We confidently embrace changes in technology, processes, and practices, encouraging strategic risk-taking and creativity to enhance healthcare delivery, patient safety, and the quality of care. We collaborate with partners from other hospitals, academic institutions, industry leaders, and community organizations to promote continuous improvement and remain at the forefront of advancing healthcare outcomes. Kindness:
We engage in open communication with patients, families, and colleagues to understand their needs and concerns, while respecting their differences and upholding their dignity. We foster a nurturing environment where individuals feel supported, understood, and valued, strengthening relationships, promoting growth, and enhancing the overall well-being of all. Excellence:
We strive to be a model rural healthcare facility, setting high standards in healthcare delivery and ensuring exceptional patient satisfaction within the communities we serve. We take pride in our accountability and fiscal responsibility, skillfully balancing costs and outcomes to guarantee that superior patient care is always delivered. Unity:
We collaborate across departments and disciplines to deliver effective and compassionate healthcare, working alongside patients, families, and community partners to ensure seamless coordination of care and achieve our common goals of wellness and healing. We prioritize open communication and mutual respect, empowering our teams to collaborate effectively by acknowledging and celebrating the unique contributions and strengths of each individual. Professional Requirements
Adhere to dress code; neat and clean appearance. Complete annual education requirements. Maintain patient confidentiality at all times. Report to work on time and as scheduled. Wear identification while on duty. Maintain regulatory requirements, including all state, federal and local regulations. Represent the organization in a positive and professional manner at all times. Comply with all organizational policies and standards regarding ethical business practices. Communicate the mission, vision and values of the organization. Participate in performance improvement and continuous quality improvement activities. Facilitate regular department staff meetings and in-services. Attend RGH leadership meetings, participate in committees as requested. Qualifications
Must have a minimum of three years' experience in managing food services or hospitality, healthcare setting preferred Must have ServSafe Food Handler and ServSafe Manager certifications or ability to obtain with ninety (90) days of employment Basic computer proficiency, and working knowledge of Microsoft Office software Ability to utilize technology for procurement, budgets and scheduling Bachelor's degree in related field preferred Registered Dietician (RD), Licensed Dietician (LD), or Certified Dietary Manager (CDM) preferred Knowledge, Skills, and Abilities
Extensive knowledge of food hospitality and nutritional services; knowledge of healthcare food service preferred Strong organizational and interpersonal skills Well-developed written and verbal communication skills necessary Ability to determine appropriate course of action in more complex situations Ability to work independently, exercise creativity, be attentive to detail and maintain a positive attitude Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work Ability to maintain confidentiality of all medical, financial and legal information Ability to complete work assignments accurately and in a timely manner Ability to communicate effectively, both orally and in writing Ability to handle difficult situations involving patients, physicians or others in a professional manner Physical Requirements and Environmental Conditions
Working irregular hours including call hours Physically demanding, high-stress environment possible Exposure to blood and body fluids, communicable diseases, chemicals, radiation and repetitive motions Pushing and pulling heavy objects Full range of body motion including handling and lifting objects Position requires light to moderate work with 50 pounds maximum weight to lift and carry Position requires reaching, bending, stooping and handling objects with hands and fingers, talking and hearing, and seeing
The Director of Dietary Services is responsible for directing RGH's sustaining of the highest quality food service and nutritional care for customers consisting of patients, guests and employees. The primary goal of the department is to provide nutritious, high quality dining experiences for the people served patient meals, and in RGH's Café, and when catering in-house.. The Director will lead by example and embody the hospital's mission, vision and values; administer, plan and oversee all activities of food hospitality and nutrition; maintain patient, guest and customer service relations with an acute focus balancing culinary integrity, hospitality, retail and financial results, while safeguarding each customer experiences the highest level of personalized service.
Essential Functions Promote the mission, vision and values of the organization and exemplify them through nutrition and food hospitality Work to ensure all patients, families and hospital visitors are greeted with a positive, cheerful attitude by Dietary staff Direct the supervision of food production, consistently ensuring standardized recipes and production sheets, checking of food for flavor and temperature and appearance for patient meals, RGH's Café, and in-house catering done by Dietary Ensure food preparation for optimal nutrition (including attention to various age groups of patients) and economic handling of food, as well as efficient usage of time Determine quality and quantity of food required, plan and prepare master menus, supervise the planning of menus for therapeutic diets and control food costs Supervise personalized dietary assessments conducted by Nutritional Service Ambassadors, ensure appropriate daily menu preparations for each patient Plan menus, purchase food and assign duties for special functions such as medical staff meetings, board meetings, recognition dinners and other related Hospital functions Develop Dietary Services team members through appropriate training, coaching and mentoring to ensure strong operational performance and the highest level of personalized customer service Develop standards of performance, determine areas of responsibility, assign responsibility and accountability and delegate authority to the various managerial, supervisory and professional members of the staff Enhance professional growth and development through participation in regular staff meetings, educational programs, trainings, current literature, in-service meetings and workshops; show responsibility for own professional practice and ongoing education Confer with other departments, such as the medical staff and nursing, regarding the technical and administrative aspects of nutritional food service done for patient meals, RGH's Café location, and in-house catered events Evaluate personnel on a regular basis according to prescribed guidelines; terminate under-performing personnel according to standard procedure, as required Maintain monthly inventory controls Prepare departmental budget on an annual basis, maintain monthly reports to include number and kinds of regular and therapeutic diets prepared, nutritional and caloric analysis of meals, costs of raw food and labor, computations of daily ration cost and inventory of equipment and supplies Frequently inspect all work, storage and servicing areas to determine that regulations and directions governing dietetic activities are followed Develop and prepare policies and procedures governing handling and storage of supplies, equipment, sanitation and record-keeping and compiling of reports Review department performance and institute changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements and promote more efficient operation of the department Non-Essential Functions
Perform other duties as assigned Roosevelt General Hospital (RGH) is committed to providing safe, quality care to patients. Employees are required to adhere to the Values of RGH.
Integrity:
We are committed to honesty and ethical principles, where our words and actions reflect our dedication to fostering strong relationships and maintaining professional credibility. We take accountability for our actions and their impact on others, consistently honoring our commitments and upholding moral standards and values in every situation. Learning:
We promote personal growth and professional excellence by embracing continuous learning through training, mentorship, and constructive feedback. We foster a collaborative culture driven by curiosity and critical thinking, encouraging staff to ask questions, seek answers, and share knowledge. Innovation:
We confidently embrace changes in technology, processes, and practices, encouraging strategic risk-taking and creativity to enhance healthcare delivery, patient safety, and the quality of care. We collaborate with partners from other hospitals, academic institutions, industry leaders, and community organizations to promote continuous improvement and remain at the forefront of advancing healthcare outcomes. Kindness:
We engage in open communication with patients, families, and colleagues to understand their needs and concerns, while respecting their differences and upholding their dignity. We foster a nurturing environment where individuals feel supported, understood, and valued, strengthening relationships, promoting growth, and enhancing the overall well-being of all. Excellence:
We strive to be a model rural healthcare facility, setting high standards in healthcare delivery and ensuring exceptional patient satisfaction within the communities we serve. We take pride in our accountability and fiscal responsibility, skillfully balancing costs and outcomes to guarantee that superior patient care is always delivered. Unity:
We collaborate across departments and disciplines to deliver effective and compassionate healthcare, working alongside patients, families, and community partners to ensure seamless coordination of care and achieve our common goals of wellness and healing. We prioritize open communication and mutual respect, empowering our teams to collaborate effectively by acknowledging and celebrating the unique contributions and strengths of each individual. Professional Requirements
Adhere to dress code; neat and clean appearance. Complete annual education requirements. Maintain patient confidentiality at all times. Report to work on time and as scheduled. Wear identification while on duty. Maintain regulatory requirements, including all state, federal and local regulations. Represent the organization in a positive and professional manner at all times. Comply with all organizational policies and standards regarding ethical business practices. Communicate the mission, vision and values of the organization. Participate in performance improvement and continuous quality improvement activities. Facilitate regular department staff meetings and in-services. Attend RGH leadership meetings, participate in committees as requested. Qualifications
Must have a minimum of three years' experience in managing food services or hospitality, healthcare setting preferred Must have ServSafe Food Handler and ServSafe Manager certifications or ability to obtain with ninety (90) days of employment Basic computer proficiency, and working knowledge of Microsoft Office software Ability to utilize technology for procurement, budgets and scheduling Bachelor's degree in related field preferred Registered Dietician (RD), Licensed Dietician (LD), or Certified Dietary Manager (CDM) preferred Knowledge, Skills, and Abilities
Extensive knowledge of food hospitality and nutritional services; knowledge of healthcare food service preferred Strong organizational and interpersonal skills Well-developed written and verbal communication skills necessary Ability to determine appropriate course of action in more complex situations Ability to work independently, exercise creativity, be attentive to detail and maintain a positive attitude Ability to manage multiple and simultaneous responsibilities and to prioritize scheduling of work Ability to maintain confidentiality of all medical, financial and legal information Ability to complete work assignments accurately and in a timely manner Ability to communicate effectively, both orally and in writing Ability to handle difficult situations involving patients, physicians or others in a professional manner Physical Requirements and Environmental Conditions
Working irregular hours including call hours Physically demanding, high-stress environment possible Exposure to blood and body fluids, communicable diseases, chemicals, radiation and repetitive motions Pushing and pulling heavy objects Full range of body motion including handling and lifting objects Position requires light to moderate work with 50 pounds maximum weight to lift and carry Position requires reaching, bending, stooping and handling objects with hands and fingers, talking and hearing, and seeing