Director Food and Nutrition Services - Fort Lauderdale, United States - HCA Florida Westside Hospital

Description

Description

Introduction

Last year our HCA Healthcare colleagues invested over 156,000 hours volunteering in our communities. As a(an) Director Food and Nutrition Services with HCA Florida Westside Hospital you can be a part of an organization that is devoted to giving back

Benefits

HCA Florida Westside Hospital, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:

• Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation.
• Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more.
• Free counseling services and resources for emotional, physical and financial wellbeing
  
• 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service)
  
• Employee Stock Purchase Plan with 10% off HCA Healthcare stock
  
• Family support through fertility and family building benefits with Progyny and adoption assistance.
  
• Referral services for child, elder and pet care, home and auto repair, event planning and more
  
• Consumer discounts through Abenity and Consumer Discounts
  
• Retirement readiness, rollover assistance services and preferred banking partnerships
  
• Education assistance (tuition, student loan, certification support, dependent scholarships)
  
• Colleague recognition program
  
• Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence)
  
• Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income.

Learn more about Employee Benefits

Note: Eligibility for benefits may vary by location.

Would you like to unlock your potential with a leading healthcare provider dedicated to the growth and development of our colleagues? Join the HCA Florida Westside Hospital family We will give you the tools and resources you need to succeed in our organization. We are looking for an enthusiastic Director Food and Nutrition Services to help us reach our goals. Unlock your potential

Job Summary and Qualifications

Assumes responsibility for all aspects of Food & Nutrition services and ensures a high level of customer service and patient satisfaction of Food & Nutrition Services. Oversees all food service-related activities, including: patient foodservice, retail, cafeteria, catering, and other foodservice, quality improvement, sanitation, infection control and all hospital-related activities. Reports to Division Director of Food & Nutrition Services and assigned hospital senior leader. Works collaboratively with Market Clinical Nutrition Manager to administer clinical program and supervise clinical staff within department.

• Twenty four hour responsibility and accountability for foodservice operations, assuring safe, quality, efficient food handling, preparation and service of food for all customer groups.
• Actively monitors budget for area and evaluates expenditure on a regular basis. Initiates recommendations to ensure department is operating within budget. Utilizes company systems and vendors to ensure appropriate monitoring and control of inventory and supplies. Optimizes use of supplies, equipment and services, ensuring a high level of clinical care at the lowest cost. Actively seeks ways to control costs without compromising quality or the services delivered.
• Utilizes company systems and division processes to monitor and control key performance indicators, including cost per volume, productivity standards, contract compliance, patient satisfaction, employee engagement, retail margin management, patient service utilization and complimentary service utilization.
• Involves staff at all levels in collaborative process, assuring all aspects of operation meet division, facility and regulatory standards. Assures provision of quality services by maintaining appropriate resources, staffing levels, competency of staff, maintenance/ and performance of equipment, instrumentation calibration, physical space, and training and education of staff. Fosters effective collaboration between departments and other services to ensure an integrated approach in providing services to meet the needs of the patients served. Models, fosters and drives a patient focused culture through ensuring service excellence "must haves" are practiced and hardwired within assigned areas.
• Applies the principles of continuous quality improvement in delivery of services, through measuring, assessment and monitoring of FANS processes and systems. Continuously evaluates work process and design; understands role in ensuring performance improvement, productivity, and service delivery to meet stakeholder needs. Develops, implements and monitors performance improvement plans to ensure compliance and address performance improvement opportunities.
• Takes ownership and demonstrates service excellence principles in all interactions with the patient, physician and others. Supports and recognizes physicians as an important customer. Ensures patient's safety, dignity and privacy at all times. Actively supports facility community efforts, and represents the hospital in the community through participation in community organizations, agencies, speaker bureaus etc. Promotes a professional image and acts as an ambassador inside and outside the organization.
• Provides leadership of the Food and Nutrition Service function, services and programs. Demonstrates accountability for maintaining and monitoring utilization of resources, physical space, equipment, department protocols, equipment, standards, policies, and practices.
• Demonstrates responsibility and accountability in managing productivity standards. Continuously evaluates and assesses work process/design to enhance productivity and service delivery to meet stakeholder expectations and business goals. Schedules and assigns staff effectively; continuously evaluates staff assignments to ensure quality care and service delivery to meet stakeholder needs. Ensures the selection, retention and assignment of qualified competent staff to meet organizational needs. Ensures management of department productivity and work prioritization on unit. Manages staff performance through regular review, real time feedback, and performance planning. Ensures performance reviews are conducted on time. Actively coaches and mentors staff.
• Provides leadership in managing, facilitating and communicating organizational change. Encourages risk taking; fosters a culture of innovation and continuous improvement.
• Ensures personal/professional conduct reinforces Company's values and promotes Code of Conduct. Meets leadership obligations under the Ethics and Compliance Program.
• Assesses effectiveness of current services, and supports the expansion or development of new product lines, services, or innovations that are consistent with hospital vision, mission and values to promote growth in overall volume.
• Demonstrates personal responsibility for professional development. Actively promotes development of self and others through participation in professional organizations, educational opportunities, etc.

Education & Experience:

Associate degree in related field with applicable experience - Required

Bachelors degree in Foodservice Management, Nutrition, Finance, Business Management, Healthcare Administration or similar - Preferred

Masters Level degree - Preferred

Experience in hospital foodservice with 3-5 years management experience - Required

Knowledge of foodservice activities and duties, terminology and nomenclature.

Required Licenses, Certifications, & Training:

Certified Dietary Manager (CDM) in lieu of degree, with additional experience - Preferred

ServSafe Certification or equivalent - Required

Registered Dietitian with state licensure - Preferred

HealthTrust Supply Chain is a critical part of HCA Healthcares strategy. Our focus is to improve performance and reduce costs. We do this by joining non-clinical and administrative functions. HealthTrust Supply Chain best practice methodologies. We develop, apply and monitor cost-efficient initiatives and programs for HCA Healthcare. By improving facility efficiency, medical professionals can focus on our mission - patient care.

HCA Healthcare has been recognized as one of the Worlds Most Ethical Companies by the Ethisphere Institute more than ten times. In recent years, HCA Healthcare spent an estimated $3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses.

Be a part of an organization that invests in you We are reviewing applications for our Director Food and Nutrition Services opening. Qualified candidates will be contacted for interviews. Submit your application and help us raise the bar in patient care

We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.