Director of Food & Nutrition Services - Fulltime - Days - Detroit
Henry Ford Health System, Detroit, Michigan, United States, 48228
Director of Food & Nutrition Services - Fulltime - Days - Detroit
Henry Ford Hospital - Detroit Main Campus
260930
GENERAL SUMMARY Directs the operational, financial, and personnel activities of the Department of Food and Nutrition Services. Develops and monitors budgets, quality programs, staffing levels, goals, objectives and policies of the Food and Nutrition Services department.
PRINCIPLE DUTIES AND RESPONSIBILITIES
Promote and model teamwork.
Rely on data to make decisions.
Empower the department staff.
Maintain excellence in guest service satisfaction scores.
Coordinate organizational change that impacts outcomes at the system level.
Plan, organize and direct departmental activities in accordance with regulatory and accrediting organizations.
Hire, train, direct, evaluate and, when necessary, discipline or discharge departmental employees.
Develop operating, personnel, and capital equipment budgets; monitor departmental performance to established budgetary goals.
Develop short‑term and long‑term strategic departmental goals and objectives and monitor achievement.
Authorize personnel actions and purchase of departmental equipment and supplies.
Ensure compliance with standards established by accrediting and regulatory agencies.
Direct, develop, implement and evaluate departmental quality improvement programs.
Enforce state and local health and sanitation standards by regularly inspecting work, storage and serving areas for cleanliness, proper room temperatures and stock‑rotation procedures; ensure compliance with accreditation requirements from all outside agencies.
Develop operating systems in food service production to enhance efficiency, increase productivity, maintain health and sanitation standards, and improve customer satisfaction.
Establish specifications, standards and price ranges for food and supplies purchased.
Direct the preparation and review of departmental records, special reports and analyses pertaining to nutritional care, food, and labor costs, etc., to maintain statistics on department operations.
Oversee the inventory and storage of food and supplies to ensure adequate stock for planned menus and proper stock rotation.
Participate on various hospital and corporate committees to represent the department, hospital, and system.
Perform other related duties as assigned.
Supervision Exercised Administrative and functional supervision is exercised over designated supervisory professional, secretarial, clerical, and service support staff.
Personal Interaction
Contacts are made with department managers to coordinate and request services; the general public (e.g., vendors) to discuss supplies and inventory needs.
Contacts are made with employees to discuss special requests; physicians to discuss nutritional care concerns and catering medical staff functions.
Contacts are made with administrative staff to review department activities; patients/families regarding services provided.
EDUCATION/EXPERIENCE REQUIRED
Bachelor's Degree Food Service Management or related field required.
Five years or more of progressively responsible experience in food management and supervision is necessary.
CERTIFICATIONS/LICENSURES REQUIRED
Servsafe Food Protection Manager Certification is required.
Additional Information
Organization: Henry Ford Hospital - Detroit Main Campus
Shift: Day Job
Union Code: Not Applicable
This posting represents the major duties, responsibilities, and authorities of this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that incumbents may be asked to perform job‑related duties beyond those explicitly described above.
Overview Henry Ford Health partners with millions of people on their health journey, across Michigan and around the world. We offer a full continuum of services – from primary and preventative care to complex and specialty care, health insurance, a full suite of home health offerings, virtual care, pharmacy, eye care and other health care retail. With former Ascension southeast Michigan and Flint region locations now part of our team, Henry Ford’s care is available in 13 hospitals and hundreds of ambulatory care locations. Based in Detroit, Henry Ford is one of the nation’s most respected academic medical centers and is leading the Future of Health: Detroit, a $3 billion investment anchored by a reimagined Henry Ford academic healthcare campus. Learn more at henryford.com/careers.
Benefits The health and overall well‑being of our team members is our priority. That’s why we offer support in the various components of our team’s well‑being: physical, emotional, social, financial and spiritual. Our Total Rewards program includes competitive health plan options, with three consumer‑driven health plans (CDHPs), a PPO plan and an HMO plan. Our team members enjoy a number of additional benefits, ranging from dental and eye care coverage to tuition assistance, family forming benefits, discounts to dozens of businesses and more. Employees classified as contingent status are not eligible for benefits.
Equal Employment Opportunity / Affa… Henry Ford Health is committed to the hiring, advancement and fair treatment of all individuals without regard to race, color, creed, religion, age, sex, national origin, disability, veteran status, size, height, weight, marital status, family status, gender identity, sexual orientation, and genetic information, or any other protected status in accordance with applicable federal and state laws.
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260930
GENERAL SUMMARY Directs the operational, financial, and personnel activities of the Department of Food and Nutrition Services. Develops and monitors budgets, quality programs, staffing levels, goals, objectives and policies of the Food and Nutrition Services department.
PRINCIPLE DUTIES AND RESPONSIBILITIES
Promote and model teamwork.
Rely on data to make decisions.
Empower the department staff.
Maintain excellence in guest service satisfaction scores.
Coordinate organizational change that impacts outcomes at the system level.
Plan, organize and direct departmental activities in accordance with regulatory and accrediting organizations.
Hire, train, direct, evaluate and, when necessary, discipline or discharge departmental employees.
Develop operating, personnel, and capital equipment budgets; monitor departmental performance to established budgetary goals.
Develop short‑term and long‑term strategic departmental goals and objectives and monitor achievement.
Authorize personnel actions and purchase of departmental equipment and supplies.
Ensure compliance with standards established by accrediting and regulatory agencies.
Direct, develop, implement and evaluate departmental quality improvement programs.
Enforce state and local health and sanitation standards by regularly inspecting work, storage and serving areas for cleanliness, proper room temperatures and stock‑rotation procedures; ensure compliance with accreditation requirements from all outside agencies.
Develop operating systems in food service production to enhance efficiency, increase productivity, maintain health and sanitation standards, and improve customer satisfaction.
Establish specifications, standards and price ranges for food and supplies purchased.
Direct the preparation and review of departmental records, special reports and analyses pertaining to nutritional care, food, and labor costs, etc., to maintain statistics on department operations.
Oversee the inventory and storage of food and supplies to ensure adequate stock for planned menus and proper stock rotation.
Participate on various hospital and corporate committees to represent the department, hospital, and system.
Perform other related duties as assigned.
Supervision Exercised Administrative and functional supervision is exercised over designated supervisory professional, secretarial, clerical, and service support staff.
Personal Interaction
Contacts are made with department managers to coordinate and request services; the general public (e.g., vendors) to discuss supplies and inventory needs.
Contacts are made with employees to discuss special requests; physicians to discuss nutritional care concerns and catering medical staff functions.
Contacts are made with administrative staff to review department activities; patients/families regarding services provided.
EDUCATION/EXPERIENCE REQUIRED
Bachelor's Degree Food Service Management or related field required.
Five years or more of progressively responsible experience in food management and supervision is necessary.
CERTIFICATIONS/LICENSURES REQUIRED
Servsafe Food Protection Manager Certification is required.
Additional Information
Organization: Henry Ford Hospital - Detroit Main Campus
Shift: Day Job
Union Code: Not Applicable
This posting represents the major duties, responsibilities, and authorities of this job, and is not intended to be a complete list of all tasks and functions. It should be understood, therefore, that incumbents may be asked to perform job‑related duties beyond those explicitly described above.
Overview Henry Ford Health partners with millions of people on their health journey, across Michigan and around the world. We offer a full continuum of services – from primary and preventative care to complex and specialty care, health insurance, a full suite of home health offerings, virtual care, pharmacy, eye care and other health care retail. With former Ascension southeast Michigan and Flint region locations now part of our team, Henry Ford’s care is available in 13 hospitals and hundreds of ambulatory care locations. Based in Detroit, Henry Ford is one of the nation’s most respected academic medical centers and is leading the Future of Health: Detroit, a $3 billion investment anchored by a reimagined Henry Ford academic healthcare campus. Learn more at henryford.com/careers.
Benefits The health and overall well‑being of our team members is our priority. That’s why we offer support in the various components of our team’s well‑being: physical, emotional, social, financial and spiritual. Our Total Rewards program includes competitive health plan options, with three consumer‑driven health plans (CDHPs), a PPO plan and an HMO plan. Our team members enjoy a number of additional benefits, ranging from dental and eye care coverage to tuition assistance, family forming benefits, discounts to dozens of businesses and more. Employees classified as contingent status are not eligible for benefits.
Equal Employment Opportunity / Affa… Henry Ford Health is committed to the hiring, advancement and fair treatment of all individuals without regard to race, color, creed, religion, age, sex, national origin, disability, veteran status, size, height, weight, marital status, family status, gender identity, sexual orientation, and genetic information, or any other protected status in accordance with applicable federal and state laws.
My Profile Create and manage profiles for future opportunities.
#J-18808-Ljbffr