Director Of Dietary Services Job Description
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3Director of Dietary Services
JOB DESCRIPTION
Position Title:
Director of Food Hospitality and Nutrition
Exemption Status:
Exempt
Job Classification:
Job Code:
Food Hospitality and Nutrition
Department:
Reports to:
Director, Marketing and Hospitality
Last Update:
November 14, 2012
Job Summary
The Director of Food Hospitality and Nutrition is responsible for sustaining the highest quality food service and nutritional care for
customers consisting of patients, guests, and the RGH family. The primary goal is to consistently plate a fantastic dining experience for
the people served. He/she will lead by example and be the embodiment of the hospital’s mission, vision and values. He/she will
administer, plan and direct all activities of food hospitality and nutrition. They will 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 food hospitality
•
Greet all patients, families and hospital visitors with a positive, cheerful attitude
•
Supervise food production, ensure standardized recipes and production sheets, check food for flavor, temperature and
appearance on a regular basis
•
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
•
Facilitate personalized dietary assessments are conducted for each patient to 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 Food Hospitality and Nutrition 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; shows 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
dietetic service
•
Evaluate personnel on a regular basis according to prescribed guidelines; terminate personnel according to standard
procedure, as required
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Parent category: Business