Director of Nutritional Services (Salary not to exceed $90K)

DISTINGUISHING FEATURES OF THE CLASS:  This position exists in the county hospital/nursing home facility and involves responsibility for overseeing, management and coordinating day-to-day operational activities of the nutritional services department.  The incumbent is responsible for the procurement and distribution of food items, supplies, equipment, and services necessary to maintain the efficient operation of the department.  Additionally, an incumbent oversees and manages the duties and responsibilities of Dietitians, Dietetic Technicians, Senior Food Service Helpers, Cooks and Food Service Helpers.  The work is performed under the general supervision of the Hospital Administrator or other supervisor in accordance with established facility, New York State Department of Health, and JCAHO requirements and policies and procedures.  Does related work as required.

TYPICAL WORK ACTIVITIES:

·  Supervises and coordinates activities related to the acquisition and control of necessary food items, supplies, equipment and services for the facility;

·  Formulates and administers policies and procedures for the nutritional services department;

· Prepares purchase requisitions for food items, supplies and equipment in order to prepare the necessary meals for hospital and nursing home patients, staff and cafeteria patrons;

·  Consults with a Dietitian regarding nutritional care of and special diets for facility patients;

·  Inspects food preparation and serving areas to insure acceptable sanitary standards are being met;

· Manages and coordinates the resources of the dietary department to achieve adequate and efficient food service at maximum cost effectiveness;

· Directs in-service training programs for food service personnel and familiarizes new employees with their duties and responsibilities;

· Orients, evaluates and assigns employees as required for efficient and safe operation of the food service program in the facility;

·  Introduces and implements cost control and quality programs;

·  Implements problem solving mechanisms in both routine and emergency situations;

· Investigates areas that do not meet standards, defines with the dietary team the possible ways of improvement and takes action to implement changes;

· Administers safety and sanitation programs and documents safety review program, and insures compliance with applicable regulatory agency codes;

· Maintains an accountable inventory control on food items, supplies and equipment within the department and supervises the taking of periodic physical inventory;

· Defines work assignments, takes disciplinary actions when appropriate, completes semiannual performance evaluations on employees in the department;

· Works towards the development of employees within the department utilizing the Total Quality Management principles, establishes goals, objectives and standards for employees and counsels then when appropriate;

· Implements in-service training and ensures necessary attendance at mandatory programs;

· Develops annual department budget and manages it within appropriate guidelines by controlling cash outlay, inventory, payables, and vendor confirmations contract compliance.

FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:

Thorough knowledge of modern methods, materials and appliances used in large scale food preparation and service; thorough knowledge of the relationship of meals and dining to health and restorative and rehabilitative regimens; thorough knowledge of the sanitary aspects of large scale food preparation and service; good knowledge of food values and cost analysis; ability to plan and supervise the work of others; ability to coordinate various aspects of food service such as purchasing, preparation, service and sanitation; ability to follow oral and written directions; physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS:  Either:

A) Graduation from a regionally accredited or New York State registered college or university with a bachelor’s degree in nutrition, dietetics, food service administration, food and nutrition science, food preparation management or related field and two years of food service management experience; or

B) Certified dietary manager or certified food service manager and four years of food management experience receiving consultative supervision from a qualified dietitian or nutrition professional; or

C) Graduation from a regionally accredited or New York State registered college with an associate’s degree in food and nutrition science, food service management, or related field and 6 years of management experience receiving consultative supervision from a qualified dietitian or nutrition professional; or

D) An equivalent combination of training and experience as indicated in (A), (B) and (C) above acceptable to the New York State Department of Health.

We offer a highly competitive salary and benefits package which includes the New York State Retirement System. Applicants may forward resume to: Human Resources, Lewis County General Hospital, 7785 N. State St., Lowville, NY 13367 or Email: hr@lcgh.net. LCHS is an equal opportunity provider and employer.