Director of Food and Nutrition Services

Description

Director of Food & Nutrition Services
Food Service Department
Full Time, Day Shift, 1.0 FTE
HCA Florida Lawnwood Hospital
Fort Pierce, FL


Facility Description:
HCA Florida Lawnwood Hospital is a 380-bed acute-care hospital offering a full range of services. HCA Florida Lawnwood Hospital is home to the most experienced Heart Institute on the Treasure Coast providing interventional and therapeutic care, including open-heart surgery. Other hospital services include adult and pediatric emergency services, labor/delivery and birthing, pediatrics, orthopedics, oncology, nuclear medicine, diagnostic services, as well as inpatient and outpatient surgical services.

HCA Florida Lawnwood Hospital is designated by the Joint Commission as a Certified Primary Stroke Center. The Physical Rehabilitation Center is CARF accredited and we are designated a Level II Trauma Center by the Florida Department of Health and verified by the American College of Surgeons. We also offer a freestanding ER in Vero Beach providing emergency treatment for adults and children closer to home. Additionally HCA Florida Lawnwood Hospital offers the area's only Level III Neonatal Intensive Care Unit (NICU) and Pediatric Intensive Care Unit (PICU). At HCA Florida Lawnwood Hospital patients come first - no matter what! We invite you to work in a fast-paced environment with a team of top healthcare professionals while enjoying a culturally vibrant, yet laid-back quality of life centered on Treasure Coast beaches, boating, fishing, community and the outdoors.

Benefits:
We are committed to providing our employees with the support they need. HCA Florida Lawnwood Hospital, we offer an array of medical, dental, and vision packages as well as several add-on perks to make your benefits package truly customizable to you and your family needs. Some of our unique benefits we offer include:

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  Student Loan Repayment*
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  Tuition Reimbursement/Assistance Programs*
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  Paid Personal Leave
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  401k (100% annual match - 3% to 9% of pay based on years of service)
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  Identity Theft Protection discounts
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  Auto, Home, and Life Insurance options
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  Adoption Assistance
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  Employee Stock Purchase Program (ESPP)*

• If applicable, please refer to the CBA or the local HR office to confirm if this benefit applies to your position.

Job Description:
Directs and manages the Food and Nutritional Department services daily operations within the hospital and assigned campus locations, providing a consistently high-quality service and sanitary environment throughout the hospital while ensuring that State, Local, Federal and Joint Commission regulations and standards of performance are met.

Directs and manages the operation and activities of the Food Services Department. Responsible for the overall management of the department's daily operations to achieve quality improvement, fiscal, productivity and patient satisfaction goals and objectives established by upper management. Responsible for staff performance and the accomplishment of departmental responsibilities in accord with corporate, hospital, department and safety policies and procedures to meet both company and regulatory requirements. Responsible for providing high-quality service to, and acting as liaison with, patients and their representatives, physicians and employees. Responsible for the efficient operation of the department and optimum use of resources to maximize productivity and minimize costs.
All hospital and assigned Food and Nutritional services is under the direction of the Food and Nutritional Director and supervisory staff dealing with food preparation, service, nutrition / dietetic needs, and special food/nutritional projects etc.

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  Consistently demonstrates the organization's commitment for and adherence to sound ethical business practices in accordance with the Corporate Integrity and Compliance Program, annual work plan and established policies and procedures
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  Ensures full & timely compliance with staff development, competency assessment, training & education requirements, including employee annual safety reviews, etc.
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  Establishes patient, employee and facility control and EOC management as a leadership priority and maintains consistent compliance with specified safety and practice standards.
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  Directs the effective operation of all Food and Nutritional Services activities in the organization to provide for an aseptic and aesthetically pleasing environment through coordinating and supervising all functions of the department.
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  Directs the daily operations of the Food and Nutritional Departments encompassing but not limited to all patient and non-patient food service, employee cafeteria, Doctor's dining room, catering, and vending machines.
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  Provide for a well-trained and competent staff through supervision and coordination in relation to all departmental activities.
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  Utilize leadership responsibilities in directing the food and nutritional supervisory staff.
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  Oversees the Food and Nutritional Services department's daily operation.
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  Oversees the implementation of Payroll responsibilities.
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  Prepares or directs preparation of department records as well as recurring and special reports and analyses indicating number and types of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, food and labor costs, sanitation irregularities, menus, food production rates and so forth as required/requested.
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  Coordinates the purchase of supplies, food, equipment and other supplies to meet the needs of the hospital. Provide for new and innovative services and systems through up-to-date information about new high quality products, safety equipment and time saving methods.
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  Evaluates existing systems and processes, initiates changes and improvements, and makes suggestions to upper management.
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  Reviews and approves clinical, production, cafeteria, and special function schedules.
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  Demonstrates knowledge and ensures compliance with all current policies, procedures and regulatory standards (TJC, OSHA, AHCA, HRS, EEOC and others) within all food and nutritional services areas.
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  Attends sub-committee meetings, interacts with all department directors to enhance rapport and problem solving skills.
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  Maintains hospital wide USDA information both on-line and hard copy format.
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  Responsibility for the departmental operations and decisions for Food and Nutritional Services. Promotes and ensures high standards of operation through quality assurance tours and inspections and recognized methods of operation.
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  Exercises good judgment in the absence of detailed instructions
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  Completes other duties as assigned
  

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  High school diploma or GED Required
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  College degree in Dietetics, Food Service Management or related field preferred
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  One year of experience in Health Care required
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  Three to five years experience as Director in a hospital or extended care facility in Food and Nutrition preferred