Title: Director - Food and Nutrition Services Luminis Health

Department: Food and Nutrition

Reports To: VP and COO

Cost Center/Job Code: 20000-30013-000016

Position Objective:

This position is responsible for developing and executing on Food and Nutrition services that are congruent with the mission, vision, values, and strategic goals of Luminis Health System. Luminis Health Director of Food and Nutrition Services is responsible for the development and execution of an overall strategic plan that is designed to effectively manage and continuously improve the food delivery system throughout the organization.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Provides operational leadership of the service line as well as strategic development.
2. Develops a structure to effectively communicate, collaborate, and engage team in the overall operational plan and objectives of the department.
3. Collaborates with other initiatives and supports department leaders, as well as executive leadership, in program planning and implementation of strategic organizational and department goals and objectives.
4. Assumes responsibility for organizing appropriate patient-focused-care nutrition services providing leadership to managers, supervisors, registered dietitians, administrative and support staff who deliver services.
5. Implements the integration mechanisms to coordinate food and nutrition services for the organization, which includes Policies and Procedures (pathways, protocols, guidelines, and standards of service); Patient focused delivery models aimed at improving patient experience; Participation in Multidisciplinary Committees Documented; Staff training and education.
6. Assumes the organizational responsibility for staffing systems and documentation systems in Food and Nutrition Services: continuous assessment of staffing patterns; implementation of changes based upon assessment; market assessment for adequate recruitment and retention with implementation of strategies to address recruitment and retention issues.
7. Implementation of appropriate management structure, processes, and systems to deliver services.
8. Execute a quality improvement plan that ensures the best outcomes through performance-improvement activities. Monitors and assesses the quality of services provided, identifying and prioritizing areas of improvement.
9. Ensure that measurement of the food management system aligns with metrics focused on quality, safety, cost and utilization. Responsible for leadership in matters of expansion planning, renovations, new programs, and capital expenditures.
10. Confirms compliance with regulatory and accreditation requirements for all areas of operations. Conducts periodic inspections of the food service facilities to ensure that safety and sanitation standards are met.

Required Minimum Education. The minimum level of education for this position includes:

• Bachelor's degree in Dietetics, Hotel Management, or related field from an accredited four-year educational institution.
• Five years' experience in food services in a hospital setting with increasing management responsibilities.
• Must be able to travel between different locations.

Required Minimum Experience:

• Valid Maryland driver's license, plus a driving record with no more than two (2) points.

Required License/Certifications:

• ServSafe Food Management Certification
• Registered and Licensed Dietitian or Dietary Manager Certification required.

Knowledge, Skills, Abilities:

1. Proficiently types a variety of correspondence, statistical reports, forms, graphs, and charts for written and/or verbal format using Microsoft Office applications.
2. Attends meetings and conferences; prepares meeting agendas, schedules meetings, rooms and related material needed to record minutes as requested.
3. Copies, collates, and staples correspondence, minutes, articles, and reports within a specified date and time and distributes to appropriate people.
4. Maintains office records, files, and logs ensuring information is complete and accurate. Maintains current departmental accounts and budgeted inventory control. Orders general office supplies. Assists with employee timecards and scheduling of staff as necessary.
5. Maintains a system of outstanding items and takes appropriate steps to ensure due dates for assignments, appointments, and calendars are current, and other requirements are met; assures confidentiality of departments files, records, and related matters.

Working Conditions, Equipment, Physical Demands:

Light work. Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.

There is reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.