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Region Director Food Nutrition Services - Englewood, United States - CommonSpirit Health
Description
Overview:
CommonSpirit Health was formed by the alignment of Catholic Health Initiatives (CHI) and Dignity Health. With more than 700 care sites across the U.S.
from clinics and hospitals to home-based care and virtual care services CommonSpirit is accessible to nearly one out of every four U.S.
residents. Our world needs compassion like never before. Our communities need caring and our families need protection.With our combined resources CommonSpirit is committed to building healthy communities advocating for those who are poor and vulnerable and innovating how and where healing can happen both inside our hospitals and out in the community.
Responsibilities:
Responsible for overseeing Food and Nutrition Services (FNS) operations across the region in alignment with SLAs, department KPIs, and standards established by CommonSpirit Health and regulatory agencies.
Support, guide, mentor, coach and develop FNS Leaders at each hospital within the division.
Collaborate in the development of department and/or division budget, tools, systems and standards.
Conduct quarterly business reviews with Division Presidents to review department KPI performance, updates, upcoming changes, and overall department performance, strategies and initiatives.
Collaborate with the System VP of FNS to drive communication of all system initiatives.Functional Competencies:
Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements.
Knowledge of supplier selection and evaluation standards, processes and methods; ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners.
Knowledge of storage, preparaion and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals.
Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget.Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets.
Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection services.
Qualifications:
Minimum six (6) years hospital, nutrition or food service management experience.
Bachelor's degree in Nutrition, Dietetics or related field or five (5) years of related job or industry experience in lieu of degree.
Masters Degree in Healthcare Management, Business Management, Nutrition, Dietetics, or related field preferred.Current certification as a ServSafe Food Protection Manager from American National Standards Institute required.
Current (within the past 12 months) ServSafe Allergen Certifications required.
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