The Director Food and Nutrition Services oversees institution of basic nutrition plans including individualized menu plans and monitors intake and acceptance of meals, snacks, and supplements. Directs and oversees all aspects of an organization’s or institution’s nutrition guidelines and initiatives. Being a Director Food and Nutrition Services may oversee menu planning or food service operations. Monitors and ensures proper nutrition education is provided. In addition, Director Food and Nutrition Services requires a bachelor’s degree. Typically reports to top management. May require ADA/CDA registration. The Director Food and Nutrition Services manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. Working as a Director Food and Nutrition Services typically requires 5+ years of managerial experience.
Director of Food and Nutrition Services Job Description Template
Our company is looking for a Director of Food and Nutrition Services to join our team.
Responsibilities:
- ServiceQAPI;
- Emergencyfood supplies;
- Orientation,work assignments, supervision of work and personnel performance;
- Responsible for the department’s culture so it supports S.T.O.R.Y. Values and promotes employee satisfaction;
- Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling;
- Menuplanning, purchasing of foods and supplies, and retention of essential records (e.g., cost, menus, personnel,training records, QAPI reports, etc);
- Follow HIPAA regulations and maintain confidentiality regarding all patient, resident, personnel information, and all other hospital information.
Requirements:
- Licensed as a Registered Dietitian – preferred;
- Excellent interpersonal and coaching skills;
- Five years of lead or supervisory work experience in a health care food service setting preferred;
- ServSafe certification required within 90 days of hire;
- Current Certified Dietary Manager (CDM) certification required;
- 10 years of foodservice management with increasing degrees of responsibility attained;
- Bachelor’s Degree required;
- Permanent and full-time position;
- 8-hour day shifts;
- Bachelor degree in Dietetics or other culinary field required.