Food Service Director - Nutrition Services - FT - Day Shift
Alan B. Miller Medical Center, Enid, OK, United States
Food Service Director
Come join a team that is passionate about improving the lives of people in rural Northwest Oklahoma! We are seeking a dedicated and experienced Food Service Director to lead our culinary team and oversee all food service operations at St. Mary's Regional Medical Center. The ideal candidate will have a strong background in the food industry, exceptional leadership skills, and a passion for providing high-quality food and service in a healthcare organization. This role is crucial in ensuring that our food service meets the highest standards of quality, safety, and patient satisfaction. The position requires a bachelor's degree and certification as a registered dietician in the state of Oklahoma. St. Mary's is a 229-bed, acute care hospital located in Enid, OK. St. Mary's Regional Medical Center has served the healthcare needs of northwest Oklahoma for more than 100 years. We host more than 125 highly skilled physicians offering specialties in Cardiology, Neurology, Orthopedics, Emergency Medicine, Rehabilitation, Laboratory, Women's Imaging, Wound Care, and more.
Position Summary: Responsible for the preparation and cooking of food items for patients, cafeteria and catering, with emphasis on quality. Follows strict sanitation guidelines set up by the State of Oklahoma Health Department.
Job Duties/Responsibilities:
Quality
Demonstrates commitment to excellence in food presentation and attainment of employee and patient/visitor satisfaction. Identifies and implements new, or cutting-edge programs, processes and/or approaches in area of responsibility that improve organizational efficiency, outcomes, and performance. Utilizes best practices in developing Quality initiatives. Ensures that areas of responsibility are in constant state of regulatory readiness. Complies with organization/department policies and procedures; takes initiative to update/change as necessary. Measured through purchasing, HCAHPS, policies, etc.
Employee Competency/Education
Assesses current staff educational needs. Develops structures and processes within Dietary to improve employee knowledge, skills and abilities. Utilizes best practices to positively impact Staff education and competencies. Measured through competency documentation and education plan.
Safe Environment
Puts safety first for employees; ensures compliance with OSHA, Infection Control and Environment of Care requirements. Provides training to staff. Measured by knowledge of staff through safety rounds and workers' compensation claims, etc.
Individual Accountability
Holds self and others accountable for actions and achieving desired outcomes. Facilitates sharing of ideas, strategies, and tactics to achieve departmental facility targets. Collaborates with Corporate and Facility leaders in completion of all initiatives.
Benefits: Tuition Assistance Challenging and rewarding work environment Competitive Compensation & Generous Paid Time Off Excellent Medical, Dental, Vision, Prescription Drug Plans & 401k with company match Discounts with local St. Mary's providers Career development opportunities within UHS and its 300+ Subsidiaries!
Qualifications Requirements: Three to 5 years of nutrition, dietetics, or food service management experience required. Strong communication, organizational and Healthcare Nutritional Service Management skills required.
EEO Statement It is the policy of the Facility to provide equal opportunity in employment to all employees and applicants for employment. No person will be discriminated against in employment on the basis any legally protected characteristics such as race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, age (40 and over or as otherwise defined by applicable law), disability or genetic information (including family medical history) or protected veteran status, or any other characteristic protected by applicable Federal, State, or local law. For purposes of this policy, race includes traits historically associated with race, including but not limited to, hair type, texture, length and protective hairstyles (including but not limited to, braids, locks, twists, Bantu knots, hair coverings, etc.). If certain workspaces require such restrictions for health and safety reasons, non-discriminatory accommodations should be considered and implemented if feasible.
Come join a team that is passionate about improving the lives of people in rural Northwest Oklahoma! We are seeking a dedicated and experienced Food Service Director to lead our culinary team and oversee all food service operations at St. Mary's Regional Medical Center. The ideal candidate will have a strong background in the food industry, exceptional leadership skills, and a passion for providing high-quality food and service in a healthcare organization. This role is crucial in ensuring that our food service meets the highest standards of quality, safety, and patient satisfaction. The position requires a bachelor's degree and certification as a registered dietician in the state of Oklahoma. St. Mary's is a 229-bed, acute care hospital located in Enid, OK. St. Mary's Regional Medical Center has served the healthcare needs of northwest Oklahoma for more than 100 years. We host more than 125 highly skilled physicians offering specialties in Cardiology, Neurology, Orthopedics, Emergency Medicine, Rehabilitation, Laboratory, Women's Imaging, Wound Care, and more.
Position Summary: Responsible for the preparation and cooking of food items for patients, cafeteria and catering, with emphasis on quality. Follows strict sanitation guidelines set up by the State of Oklahoma Health Department.
Job Duties/Responsibilities:
Quality
Demonstrates commitment to excellence in food presentation and attainment of employee and patient/visitor satisfaction. Identifies and implements new, or cutting-edge programs, processes and/or approaches in area of responsibility that improve organizational efficiency, outcomes, and performance. Utilizes best practices in developing Quality initiatives. Ensures that areas of responsibility are in constant state of regulatory readiness. Complies with organization/department policies and procedures; takes initiative to update/change as necessary. Measured through purchasing, HCAHPS, policies, etc.
Employee Competency/Education
Assesses current staff educational needs. Develops structures and processes within Dietary to improve employee knowledge, skills and abilities. Utilizes best practices to positively impact Staff education and competencies. Measured through competency documentation and education plan.
Safe Environment
Puts safety first for employees; ensures compliance with OSHA, Infection Control and Environment of Care requirements. Provides training to staff. Measured by knowledge of staff through safety rounds and workers' compensation claims, etc.
Individual Accountability
Holds self and others accountable for actions and achieving desired outcomes. Facilitates sharing of ideas, strategies, and tactics to achieve departmental facility targets. Collaborates with Corporate and Facility leaders in completion of all initiatives.
Benefits: Tuition Assistance Challenging and rewarding work environment Competitive Compensation & Generous Paid Time Off Excellent Medical, Dental, Vision, Prescription Drug Plans & 401k with company match Discounts with local St. Mary's providers Career development opportunities within UHS and its 300+ Subsidiaries!
Qualifications Requirements: Three to 5 years of nutrition, dietetics, or food service management experience required. Strong communication, organizational and Healthcare Nutritional Service Management skills required.
EEO Statement It is the policy of the Facility to provide equal opportunity in employment to all employees and applicants for employment. No person will be discriminated against in employment on the basis any legally protected characteristics such as race, color, religion, sex (including pregnancy, gender identity and sexual orientation), national origin, age (40 and over or as otherwise defined by applicable law), disability or genetic information (including family medical history) or protected veteran status, or any other characteristic protected by applicable Federal, State, or local law. For purposes of this policy, race includes traits historically associated with race, including but not limited to, hair type, texture, length and protective hairstyles (including but not limited to, braids, locks, twists, Bantu knots, hair coverings, etc.). If certain workspaces require such restrictions for health and safety reasons, non-discriminatory accommodations should be considered and implemented if feasible.