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Director-nutrition Svcs
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | Omaha, NE Omaha, Nebraska |
About this job
THE ORGANIZATION:
CHI Health is a regional health network with a unified mission: nurturing the healing ministry of the Church while creating healthier communities. Headquartered in Omaha, the combined organization consists of 15 hospitals, two stand-alone behavioral health facilities and more than 150 employed physician practice locations in Nebraska and southwestern Iowa. Nearly 15,900 employees comprise the workforce of this network that includes 2,820 licensed beds and serves as the primary teaching partner of Creighton University's health sciences schools. In fiscal year 2014, the organization provided a combined $149.3 million in quantified community benefit including services for the poor, free clinics, education and research. With locations stretching from Kearney, Neb. to Missouri Valley, Iowa, the health network is the largest in Nebraska and serves residents of Nebraska, southwest Iowa and northern Kansas.
POSITION PURPOSE:
Directs operations, finances and associates within the Food & Nutrition Department. Maintains effective relationships. Complies with policies, procedures, guidelines and standards of the department. Ensures compliance with federal, state and local accrediting agency standards and regulations. Functions in such a way to live out the Mission and Values of the organization.
NATURE AND SCOPE:
The incumbent works collaboratively with management to achieve system objectives. In addition, the incumbent assists the Senior Management Team in areas of planning, implementing and evaluating strategies for Food and Nutrition Services in the delivery of health services on a system-wide basis.
The incumbent has contact with community groups, third party payors, agencies, vendors, other health care organizations and other interested parties.
The incumbent is responsible for planning, organizing, implementing and maintaining strategies and initiatives in the following key areas:
Food Production - Responsible for the development, integration, coordination, and ongoing support for all kitchen operations and preparation at their primary site and supporting these functions system-wide.
Food Distribution - Responsible for the development, integration, coordination, and ongoing support for all trayline operations and delivery services at their primary site and supporting these functions system-wide.
Nutrition - Responsible for the development, integration, coordination, and ongoing support for professional dietary consults and services at their primary site and supporting these functions system-wide.
Product Acquisition - Responsible for the development, integration, coordination, and ongoing support for both the purchase and stocking of food items and related wares at their primary site and supporting these functions system-wide.
Provides leadership and oversight in the development of functions in direct support for the delivery of health services in an integrated fashion.
PRINCIPAL ACCOUNTABILITIES:
Develops and manages capital and operational budgets in support of strategic plans and goals.
Works collaboratively to develop plans, goals, and implementation strategies in support of MBO's Mission, Vision, and business objectives.
Develops, coordinates, and manages operating systems and operational standardization, service standards, approaches, policies across the Food & Nutrition System.
Maintains management reporting that provides the system with timely and relevant information on all aspects of Food and Nutrition Services.
Responsible for assuring appropriate management practices, maintenance of appropriate staffing levels competency assessment, staff orientation, ongoing education and development in all areas of responsibility.
Develops monitors and responds to a full range of financial, service and quality indicators in all areas of responsibility.
Maintains a collegial and cooperative relationship with the other Directors for this service line, working as a team to search out and implement efficiencies, economies, and best practices.
Maintains consistently high food quality for all food service users.
Ensures compliance with all Nebraska Departments of Health, Federal, State, and County Health Laws, as well as JCAHO and CMS Guidelines.
Maintains a low risk, low liability operation through attention to safety, anti-infection and environmental control policies.
Participates in all safety, security and infection control programs that are mandatory as well as those required and provided by the department.
Demonstrates work practices consistent with MBO and department-specific safety, security and infection control policies.
Authorized to make entries in the medical record, consistent with and limited to the scope of the job duties and any applicable licensure.
Must have ability to work effectively and collaboratively in a diverse and multi-cultural environment.
Completes annual and mid-year performance review assessments within proper scope of judgment and accountability. Note: if the manager does not possess the same background licensure as their clinical staff members, they must have peer reviews completed for staff members to ensure clinical competence is met and validated.
DISCLOSURE STATEMENT:
The above statements reflect the general details considered necessary to describe the essential functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position.
QUALIFICATIONS:
Experience
A minimum of 6 years of progressive experience in Food Service Operations with at least 3 years of management experience in a healthcare environment preferred.
EDUCATION:
Required:
Certified Dietary Manager (CDM) is required within 18 months of employment.
ServSafe Certification is required upon hire.
Preferred:
Bachelors Degree
Foodservice Management Professional (FMP)
Knowledge/Skills/Abilities
Must possess strong knowledge of Food and Nutrition Services, strong knowledge of applicable laws, regulations, guidelines and professional standards; strong project management skills; good communication skills; good strategic planning skills; strong change management skills; must demonstrate personal traits of a high level of motivation; team orientation; professionalism; trust; and place a high value on treating others with dignity and respect.
Working Conditions
Normal office environment. Routine periods of sitting, walking and standing required. Considerable travel between locations throughout the MBO is required.
CHI Health is a regional health network with a unified mission: nurturing the healing ministry of the Church while creating healthier communities. Headquartered in Omaha, the combined organization consists of 15 hospitals, two stand-alone behavioral health facilities and more than 150 employed physician practice locations in Nebraska and southwestern Iowa. Nearly 15,900 employees comprise the workforce of this network that includes 2,820 licensed beds and serves as the primary teaching partner of Creighton University's health sciences schools. In fiscal year 2014, the organization provided a combined $149.3 million in quantified community benefit including services for the poor, free clinics, education and research. With locations stretching from Kearney, Neb. to Missouri Valley, Iowa, the health network is the largest in Nebraska and serves residents of Nebraska, southwest Iowa and northern Kansas.
POSITION PURPOSE:
Directs operations, finances and associates within the Food & Nutrition Department. Maintains effective relationships. Complies with policies, procedures, guidelines and standards of the department. Ensures compliance with federal, state and local accrediting agency standards and regulations. Functions in such a way to live out the Mission and Values of the organization.
NATURE AND SCOPE:
The incumbent works collaboratively with management to achieve system objectives. In addition, the incumbent assists the Senior Management Team in areas of planning, implementing and evaluating strategies for Food and Nutrition Services in the delivery of health services on a system-wide basis.
The incumbent has contact with community groups, third party payors, agencies, vendors, other health care organizations and other interested parties.
The incumbent is responsible for planning, organizing, implementing and maintaining strategies and initiatives in the following key areas:
Food Production - Responsible for the development, integration, coordination, and ongoing support for all kitchen operations and preparation at their primary site and supporting these functions system-wide.
Food Distribution - Responsible for the development, integration, coordination, and ongoing support for all trayline operations and delivery services at their primary site and supporting these functions system-wide.
Nutrition - Responsible for the development, integration, coordination, and ongoing support for professional dietary consults and services at their primary site and supporting these functions system-wide.
Product Acquisition - Responsible for the development, integration, coordination, and ongoing support for both the purchase and stocking of food items and related wares at their primary site and supporting these functions system-wide.
Provides leadership and oversight in the development of functions in direct support for the delivery of health services in an integrated fashion.
PRINCIPAL ACCOUNTABILITIES:
Develops and manages capital and operational budgets in support of strategic plans and goals.
Works collaboratively to develop plans, goals, and implementation strategies in support of MBO's Mission, Vision, and business objectives.
Develops, coordinates, and manages operating systems and operational standardization, service standards, approaches, policies across the Food & Nutrition System.
Maintains management reporting that provides the system with timely and relevant information on all aspects of Food and Nutrition Services.
Responsible for assuring appropriate management practices, maintenance of appropriate staffing levels competency assessment, staff orientation, ongoing education and development in all areas of responsibility.
Develops monitors and responds to a full range of financial, service and quality indicators in all areas of responsibility.
Maintains a collegial and cooperative relationship with the other Directors for this service line, working as a team to search out and implement efficiencies, economies, and best practices.
Maintains consistently high food quality for all food service users.
Ensures compliance with all Nebraska Departments of Health, Federal, State, and County Health Laws, as well as JCAHO and CMS Guidelines.
Maintains a low risk, low liability operation through attention to safety, anti-infection and environmental control policies.
Participates in all safety, security and infection control programs that are mandatory as well as those required and provided by the department.
Demonstrates work practices consistent with MBO and department-specific safety, security and infection control policies.
Authorized to make entries in the medical record, consistent with and limited to the scope of the job duties and any applicable licensure.
Must have ability to work effectively and collaboratively in a diverse and multi-cultural environment.
Completes annual and mid-year performance review assessments within proper scope of judgment and accountability. Note: if the manager does not possess the same background licensure as their clinical staff members, they must have peer reviews completed for staff members to ensure clinical competence is met and validated.
DISCLOSURE STATEMENT:
The above statements reflect the general details considered necessary to describe the essential functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position.
QUALIFICATIONS:
Experience
A minimum of 6 years of progressive experience in Food Service Operations with at least 3 years of management experience in a healthcare environment preferred.
EDUCATION:
Required:
Certified Dietary Manager (CDM) is required within 18 months of employment.
ServSafe Certification is required upon hire.
Preferred:
Bachelors Degree
Foodservice Management Professional (FMP)
Knowledge/Skills/Abilities
Must possess strong knowledge of Food and Nutrition Services, strong knowledge of applicable laws, regulations, guidelines and professional standards; strong project management skills; good communication skills; good strategic planning skills; strong change management skills; must demonstrate personal traits of a high level of motivation; team orientation; professionalism; trust; and place a high value on treating others with dignity and respect.
Working Conditions
Normal office environment. Routine periods of sitting, walking and standing required. Considerable travel between locations throughout the MBO is required.
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