Director Food Services - Zephyrhills, United States - AdventHealth

Description

All the benefits and perks you need for you and your family:

Paid Days Off from Day One

Student Loan Repayment Program

Career Development

Whole Person Wellbeing Resources

Our promise to you:

Joining AdventHealth is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better.

Schedule: Full Time

Shift : Days

Location: 7050 Gall Boulevard Zephyrhills, Florida 33541

The community you'll be caring for: AdventHealth Zephyrhills

· America's 250 Best Hospital's Award Healthgrades)

· Life style activities and community growth

· Close proximity to many of Florida's finest beaches

· An abundance of family attractions (Orlando & Tampa theme parks)

· Access to arts, culture and music

· Premium shopping outlets

The role you'll contribute:

Directs AdventHealth Zephyrhills food production, retail operations and patient room services. Leads, manages and oversees Nutritional Services departmental functions for two campuses to assure outstanding quality, service and sanitation while meeting budgetary goals through cost effective behaviors, proper resource allocation, and foster an engaging team environment. Reports to the VP and Administrator and is responsible for directing the activities of all kitchen areas to include, but not limited to: main kitchen, production, procurement, catering and all retail implications to include cash controls. Ensures that all personnel under his/her operational control comply with government, corporate and division policies and procedures, along with ensuring all financial and customer driven satisfaction results are monitored with records maintained to show compliance. Ensures that we are offering health food choices to patients and visitors in an appealing and nutritious manner.

The value you'll bring to the team:

Actively leads and participates in strategic planning for the department and manages the plan to achieve department goals, regulatory compliance, and objectives consistent with organizational vision and direction of services.

· Leads ongoing master planning with leaders for department space, clear circulation of occupants, equipment, supportive environment, and resources needed to safely and effectively support the services provided.

· Creates, manages and analyzes annual budgets for revenue, labor and non-labor expenses and optimize staffing effectiveness while achieving economies of scale.

· Establishes and maintains customer satisfaction at a level that ensures the highest quality service.

· Provides consistent improvement in patient satisfaction survey results.

· Administers required customer surveys and responds in a timely and effective manner with a plan of action for any areas not meeting expectation.

· Promotes improvement of customer satisfaction levels for diet and meals.

· Executes programs to meet unique needs under the Adminisrtative sponsors' direction.

· Provides healthy food choices and variety of options in an attractive manner.

· Assists in educating the public regarding healthy food choices.

· Leadership and Managerial Skills

o Demonstrates a proactive and enthusiastic attitude in striving for and meeting goals and objectives.

o Maintains high levels of employee engagement and job performance by providing recognition and opportunities for learning.

· Program Quality and Standards

o Ensures compliance with all regulatory agencies.

o Enforces recipe compliance and proper purchasing procedures.

o Ensures that all performance improvement standards are practiced.

o Takes action to ensure that all quality service standards are met and that proper planning to ensure food is prepared on time, organized, high quality and in a safe manner.

o Provides recognition for associates when goals are met and/or exceeded.

o Develops and maintains the department sanitation and HACCP programs.

· Financial

o Develops a business plan and budget with the Administrator and Finance.

o Develops financial forecasts and balances program and resources.

o Monitor and control expenses.

o Is responsible for attainment of financial goals.

o Is responsible for accuracy and timeliness of data, both financial and statistical.

o Recommends capital requirements to maximize financial returns.

o Assists in development of future contract financial review and updates.

o Responsible for productivity and staffing, utilizing Labor Optimization Tools.

· Business Growth and Marketing

o Increases operating profit contribution by implementing and building services and creating other opportunities for growth.

o Maintains an awareness of the competition and market conditions internal and external to the unit.

· Human Resource Management

o Uses independent judgment to hire new employees and in applicant evaluation.

o Uses independent judgment to terminate supervised employees in partnership with employee relations and in accordance with policies, rules and procedures.

o Assigns employees to a particular place, appoints employees to a particular time, or gives significant overall duties to employees utilizing supervisory discretion and independent judgment. Authorizes and assigns overtime to employees when determined to be appropriate.

o Responsibly directs, monitors and corrects employees in the performance of job duties in order to ensure adequate performance and quality of work.

o Foster employees' understanding of the hospital's mission.

o Manages employees in a way that demonstrates respect for their dignity.

o Administers hospital policies in a fair and consistent manner.

o Assists employees in an understanding of performance standards.

o Provides employees with specific, timely, and constructive feedback.

KNOWLEDGE AND SKILLS REQUIRED :

· Must have operational, functional and strong business acumen skills and knowledge of the Food and Nutrition processes, including the clinical and dietary technical areas/storage/delivery and approved vendor buying power.

· Assures current operations are compliant with government and regulatory agency guidelines.

· Computer proficiency required.

· Must have proven operational experience at the managerial level.

· Knowledge of HACCP (Hazard Analysis and Critical Control Points) required.

· Must have excellent communication, interpersonal and general management skills, must be service oriented and able to work effectively under pressure and meet established goals and objectives. Qualifications

The expertise and experiences you'll need to succeed:

EDUCATION AND EXPERIENCE REQUIRED :

· Bachelor's degree in culinary arts or related discipline

· Five years of management experience

· Minimum of five years of food service experience

EDUCATION AND EXPERIENCE PREFERRED:

· Bachelor's degree in culinary arts or related discipline

· Ten years of management experience

LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED :

· Driver's license

LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED:

· Registered dietitian strongly preferred.

This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances. The salary range reflects the anticipated base pay range for this position. Individual compensation is determined based on skills, experience and other relevant factors within this pay range. The minimums and maximums for each position may vary based on geographical location.